Barbecue brownies with peanut and raspberry jam

Do you know how easy it is to make brownies? Well, really easy. We make these brownies in a cast-iron skillet on the barbecue. You get a nice crust around the edges, and the inside stays nice and moist.

You make these brownies before everyone arrives at your barbecue party. Then they cool down when everyone has finished eating. In the meantime, you can use the barbecue for the rest of the dishes.

Use dark chocolate for the brownies. 72% or higher is best. We used chocolate with coffee beans. We had to try it. To melt the chocolate with care, place a bowl on a pan of boiling water. This way, the chocolate and butter melt more slowly and evenly without worrying about burning.

When the chocolate and butter have melted, add the sugar and stir everything well until the sugar has dissolved. Now remove the bowl with the chocolate mixture from the pan and cool for about 10 minutes.

Break the eggs and add the vanilla extract and salt. Try to beat this lightly. Then gently stir in the flour.

When the chocolate mixture has cooled, pour it into the beaten egg and mix everything together.

Finally, the peanuts are added. You can also use other nuts for this. Or white chocolate. Make it your own.

Brush the bottom and edges of a cast-iron skillet with a little butter. This ensures that the batter doesn’t stick to the pan. Then pour the batter into the skillet and tap it a few times on your work surface. This way, you get rid of all air bubbles.

On top of the batter, we scoop a few tablespoons of raspberry jam. This gives a little freshness to the decadent taste of the dark chocolate and butter. With a teaspoon, we stir the raspberry jam through the batter.

The cast-iron skillet goes on the barbecue with an indirect heat of around 150 and 170°C (302 to 338F). If you are not a grill fanatic, you can put the skillet in the oven.

After about 45 minutes, depending on the temperature of the grill, you will see that the top of the batter has become dry. This is the moment you check if all the batter is far enough by poking a toothpick into the brownie. If it comes out without wet batter, then it’s okay.

Now comes the most challenging part. To wait. You’ve been smelling that wonderful scent of fresh brownie for an hour, and you still can’t taste it for at least 2 hours. Do something in the garden.

After 2 hours everything has cooled down, and you can remove the thick chocolate cake from the skillet. Cut the cake into brownies of 3 to 4 centimetres with a sharp knife.

This is how we prefer to see brownies. Nice and thick with crusted edges due to the cast iron and a slightly damp core. The peanuts are well distributed, and the raspberry jam has become sticky. You can serve them with a little ice cream.

The brownies can be kept in the fridge for 3 to 4 days. In general, they are gone sooner.


  • 250 grams of dark chocolate
  • 200 grams of unsalted butter
  • 150 grams of white sugar
  • 150 grams of brown sugar
  • 5 eggs
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 175 grams of flour
  • 200 grams of peanuts
  • 150 grams of raspberry jam


  1. Prepare a grill with an indirect temperature of approximately 150 and 170°C (302 to 338F).
  2. Provide a pan with boiling water and place a slightly larger bowl on top.
    Melt in the dark chocolate and butter.
  3. When the chocolate and butter have melted, the white and brown sugar can be added.
  4. Remove the bowl from the pan and stir in the sugar well. The sugar doesn’t have to dissolve completely. Now let the mixture cool down.
  5. Put the eggs, vanilla extract and salt in a bowl and beat the eggs until fluffy.
    Mix in the flour and when you don’t see any more lumps, scoop the chocolate mixture in.
  6. When the batter is smooth, stir the peanuts into the batter.
    Grease a cast-iron skillet with a little butter and pour the batter into the skillet.
  7. Beat the pan on the table a few times to allow the air bubbles to escape.
    Toss a little raspberry jam over the batter and stir it in with the back of a spoon.
  8. Place the skillet in the grill and close the lid.
  9. After half an hour, check if the top of the batter is dry. If this is the case, you can let the skillet cool down for at least 2 hours. Otherwise, leave it in the grill a little longer.
  10. Remove the brownie from the skillet and cut it into small cubes.

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