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Barbecued raspberry brownie pan pudding

Name: Barbecued raspberry brownie pan pudding
Prep time: 20 min
Cook time: PT25-30M
Total time: 45 min
Yield: Serves 6-8
Ingredients: 200g dark chocolate (at least 70% cocoa solids), chopped; 170g unsalted butter; 200g golden caster sugar; 120g plain flour; 3 medium free-range eggs; 150g raspberries; 1 tbsp icing sugar; Raspberry sorbet or vanilla ice cream to serve (optional); Specialist kit; 22-24cm cast iron frying pan or skillet; Lidded barbecue

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 30 Jun 24
Updated: 19 Jul 24

Barbecues always stay hot longer than you need them to, so make the most of those glowing embers by making this fabulous barbecue dessert. The layer of raspberries in this gooey brownie mix rises up from the base of the pan as it cooks over the coals, creating a lava-like ripple of tart berries. It was demolished in seconds in our test kitchen.

Try our gloriously retro barbecued banana splits, too.

Easy
July 2024

Test kitchen approved

Serves 6-8
Hands-on time 20 min. Barbecue time 25-30 min

Try our gloriously retro barbecued banana splits, too.

Nutrition: Per serving (for 8)

Calories: 494kcals
Fat: 30g (18g saturated)
Protein: 6.8g
Carbohydrates: 46g (34g sugars)
Fibre: 4.2g
Salt: 0.1g

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Ingredients

200g dark chocolate (at least 70% cocoa solids), chopped
170g unsalted butter
200g golden caster sugar
120g plain flour
3 medium free-range eggs
150g raspberries
1 tbsp icing sugar
Raspberry sorbet or vanilla ice cream to serve (optional)

Specialist kit

22-24cm cast iron frying pan or skillet
Lidded barbecue

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Method

Put the chocolate in a large heatproof bowl and melt over a pan of barely simmering water (don’t let the water touch the bowl). Stir the butter and sugar in a pan over a medium heat until melted and combined, then scrape into a large bowl. Remove the bowl of melted chocolate from the heat and set both aside to cool for a few minutes.
Stir the flour into the butter mixture, followed by the eggs and a pinch of salt. Stir in the melted dark chocolate (see Make Ahead).
When you’re ready to cook, put the raspberries and icing sugar in the cast iron frying pan or skillet and sit it on the barbecue grill. Cook for a few minutes, stirring occasionally, until the berries have broken down a little.

Pour the brownie mixture over the raspberries. Close the lid of the barbecue and cook for 25-30 minutes – it doesn’t matter if the heat dies down during this time – until the brownie is slightly flaky on top but still gooey inside.
Leave to cool for 10 minutes, then serve with raspberry sorbet or vanilla ice cream, if you like.

Recipe from July 2024 Issue

Nutrition

Nutrition: per serving

Calories: 494kcals
Fat: 30g (18g saturated)
Protein: 6.8g
Carbohydrates: 46g (34g sugars)
Fibre: 4.2g
Salt: 0.1g

delicious. tips

Next time If you’d like to give the brownie some extra smokiness, throw some smoking chips onto the coals during the last 10 minutes of cooking. You can add them at the beginning, but it will take on a very strong smoked flavour – which can be divisive.
Make up the brownie mix a few hours ahead and keep it covered at room temperature, ready to be poured into the pan as soon as you’ve finished cooking your main.