- 3 eggs
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 160 grams good-quality dark chocolate broken into pieces
- 1/2 cup Best Foods mayonnaise
- 1/2 cup flour
- 1/4 cup cocoa
- 1 teaspoon baking powder
- 120 grams good-quality white chocolate chopped
- 60 grams pecans chopped
Grease a large cast iron skillet/BBQ-safe baking dish and set it aside. Set up a BBQ grill for indirect cooking, aiming for a consistent, medium temperature of 180-200°c.
Charcoal: heat a whole chimney of briquettes, otherwise you can use lump charcoal, and once ready, spread them around the outside edge of the kettle with no coals placed in the middle.
Gas: turn the outside burners on medium high and keep the centre burners turned off.
Add the eggs, sugar and vanilla extract to a large bowl and beat with a whisk/hand mixer until thick, pale and fluffy.
In a separate microwave-safe bowl, combine the dark chocolate and Best Foods Mayonnaise. Microwave on high for 15 second intervals, stirring after each burst, until smooth, glossy and well combined.
Add the chocolate mixture to the beaten egg, sugar and vanilla and stir gently until just combined.
Sift in the flour, cocoa and baking powder, add half the chopped white chocolate and half the pecans, and fold until well combined.
Pour the batter in to the prepared skillet/dish, then sprinkle with the remaining white chocolate and pecans.
Place the brownie in to the centre of the pre-heated BBQ, away from the coals or lit burners, then replace the lid.
Cook the brownie for 25-35 minutes, until a skewer inserted in to the centre of the brownie comes out with a few damp crumbs attached. For a less fudgy, more ‘cakey’ brownie, cook a little longer until the skewer comes out clean.
Serve slices of the brownie warm or cold, and for an extra indulgent dessert, add a dollop of whipped cream/ice cream.