Bastogne Brownie from the cast iron skillet

Preparation

Light the BBQ with charcoal of your choice and wood wool. Go for indirect heat and a temperature of 180 degrees.

Next, place a small pan with a little water on the heat and bring the water to the boil. Place a mixing bowl on top of the pan and melt the butter in it, together with all the chocolate. Keep stirring well while melting. Once the chocolate has melted and mixed well with the butter, remove the pan from the heat.

Meanwhile, use a food processor to beat the eggs and caster sugar together until light and fluffy.

Next, pour the mixture of butter and chocolate into the eggs and sugar while gently running the food processor. Then mix the self-raising flour into the eggs, sugar, chocolate and butter.

Finally, chop 8 of the Bastogne biscuits into small pieces and stir them into the batter. Break the remaining biscuits in half.

Now take the skillet and cover the bottom with baking paper if necessary. Then pour the brownie batter with Bastogne into the pan and place the half Bastogne biscuits on top of the batter.

Is the barbecue up to temperature? Then place the skillet on the grill and close the barbecue with the lid. Bake the Bastogne brownie on the barbecue for 30 minutes.

The brownie may be a little sticky in the middle, but make sure it is not too runny. If this is not the case after half an hour, bake the brownie with Bastogne for another 5 to 10 minutes on the barbecue.

Is the brownie ready? Lift the skillet off the barbecue using the handle. Be sure to use heat-resistant gloves, as the skillet will be hot! Allow the Bastogne brownie to cool for 10 minutes and then serve it to your guests. You can scoop portions out of the pan with a spoon or cake server, but if you have used baking paper, you should also be able to remove the brownie from the pan in one piece.

Serve the BBQ brownie with a scoop of vanilla ice cream and some whipped cream. A dollop of whipped cream is enough to accompany coffee. Enjoy your meal!