OVERVIEW
Smoking a brownie may sound like a slightly wild idea but bringing a lick of smoke to all that deep, dark chocolatiness adds a whole new dimension to this Easter dessert. At Rathfinny, we create the smoke by spreading a layer of hay over the grid then resting the pan on top, but as hay isn’t the easiest ingredient to get hold of, this recipe uses woodchips instead!
We cooked the brownie in a Solidteknics Nöni Oven to Table Pan, which has a natural non-stick finish that doesn’t require greaseproof paper. It’s also perfect for serving feasting-style, direct to the table.
SET UP YOUR EGG
Soak a handful of Premium Woodchips – they can sit in water for anything from an hour to overnight.
Load and light your EGG. The target temperature in 180°C. Chop half of the mini eggs into uneven pieces, then leave to one side with the remaining mini eggs.
MAKE THE BROWNIE MIX
In your kitchen, grease a seasoned skillet pan with a little butter, then line with greaseproof paper if needed.
Chop up the dark chocolate and add to a bowl. Melt over a pan of simmering water on your hob, then add the melted butter.
In a large bowl, whisk the eggs, sugar and vanilla until doubled in size, then sift the flour, salt and baking powder into the mix and fold to combine. Finally, add the melted chocolate and continue folding until fully integrated.
Pour the brownie mix into the skillet.
SMOKE THE BROWNIE
When the EGG is up to temperature, add the pre-soaked woodchips to the coals, then install the ConvEGGtor in a legs-up position with the Stainless Steel Grid on top. Sit the skillet in the centre of the grid and close the Dome.
The brownie will take between 45 minutes and 1 hour to bake. Test by pushing a knife into the middle of the cake – for a soft, gooey centre you want some residual mixture left on the blade when you draw it out.
MAKE THE EASTER EGG SAUCE
Remove the brownie from the EGG then switch to direct heat by removing the ConvEGGtor and bringing the temperature up to 280°C.
To make the sauce, pour the cream into a Cast Iron Saucepot and place it on the grid. Bring the cream up to a simmer, then take it off the heat. Break up the Easter egg and add the pieces to the cream, whisking until fully incorporated. If the melting process needs a bit of encouragement, briefly return the pot to the EGG.
Decorate the top of the brownie with the chopped and whole mini eggs, then dust with icing sugar. Serve feasting-style from the pan, pouring the sauce over as you go.
