This brownie is baked on the grill which gives it a slightly smoky flavor that pairs perfectly with the spicy flavor of ground ancho chilies.
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Easy (cast iron) skillet brownie
Leah is the Senior Culinary Editor at Serious Eats and previously spent nearly 9 years as a recipe developer and editor at America’s Test Kitchen. She has developed recipes and edited over 20 cookbooks on topics ranging from bread baking to plant-based eating to outdoor grilling and beyond. While there she also developed recipes and features for Cooks Illustrated Magazine Cooks Country Magazine and ATK’s digital platform. Before her life as a recipe developer she cooked in 5-star and Michelin-star restaurants coast to coast including The Herbfarm and Aubergine Restaurant at L’Auberge Carmel; she also cherishes her teenage days flipping burgers on flattops and her early professional life baking and packaging cookies and pies at a wonderful family-run German bakery.
Serious Mealtimes / Lorena Masso
I love a simple brownie. But brownies can be so much more. This pan-fried grilled brownie is one of my favorite examples of how to put an undeniably delicious spin on the classic with a hint of smoke and char that pairs beautifully with the earthy bittersweet dark chocolate and in this case a subtle addition of ancho chile. To really bring out that smoky note I add smoldering wood to the grill as it cooks which generates enough smoke to infuse every bite.
