The Ultimate Barbecue Skillet Brownie

…Featuring Oreo Crunch & Butterscotch-Whisky Sauce

So you have impressed your guests with a traditional low ‘n’ slow barbecue feast, but if you really want to send them home raving, this recipe will be the true pièce de résistance of the experience.

I am talking about a smoky, rich,
fudgy brownie that is packed with Oreos, baked until the edges turn
into a crispy, caramelised crust, and then drowned in a molten pool of whisky-spiked butterscotch sauce. It’s smoky, boozy, and dangerously indulgent, the ultimate in decadence for any gathering.

The Setup

  • Prep time: 15 mins
  • Cook time: 30 mins
  • Equipment: 10-inch cast-iron skillet, charcoal barbecue, cherry or apple wood for smoke.

Ingredients

  • 1 cup Butter (225g, 2 sticks), unsalted and melted
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup unsweetened cocoa powder (Dutch-process preferred for a darker, richer flavour)
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 15-20 Oreo cookies

Instructions

  1. In a large bowl, whisk together the melted butter and sugar until smooth.
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
  3. Sift in the cocoa powder, flour, and salt. Fold gently with a spatula just until the dry streaks disappear. DO NOT overmix, or your brownies will turn cakey instead of fudgy.
  4. Generously grease your 10-inch cast-iron skillet with butter.
  5. Pour half the batter into the skillet, smooth out, place half of the Oreos on top of the batter, pour out the remaining batter, smooth out and add broken Oreos to the top.
  6. Add some smoking wood to the coals.
  7. Place the skillet on the indirect-heat zone of your 175C (350F) barbecue.
  8. Close the lid and bake for 25 – 35 minutes.

The Test: At the 25min mark insert a toothpick into the centre; it should come out with a few moist, fudgy crumbs attached. If it’s coated in wet batter, give it another 5 minutes. If it comes out clean, it’s likely already overbaked, pull it immediately!

Tip: Because the cast-iron skillet retains heat so well, the brownie will continue to “carry-over” cook for a few minutes after you pull it off the grill. Resting it for at least 10 minutes is essential for that perfect, sliceable fudge texture.

The Butterscotch-Whisky Sauce

Ingredients (Makes about 1 cup)

  • 4 tablespoons (55g) unsalted butter
  • 1 cup (approx. 200g) brown sugar (the darker, the deeper the flavour profile gets)
  • 1/2 cup (125ml) heavy cream
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons whisky
    (scotch or bourbon)

Instructions

  1. In a medium-heavy saucepan, melt the butter over medium heat.
  2. Whisk in the brown sugar, heavy cream, and salt. Bring the mixture to a gentle boil, stirring frequently.
  3. Reduce the heat to low-medium. Let it simmer gently for about 3–5 minutes while stirring. The sauce will transition from looking slightly grainy to a smooth, thick, “brownie batter” consistency. Note: It will thicken significantly as it cools, so don’t over-reduce it or it may turn into candy.
  4. Remove from heat. Immediately stir in the vanilla and the whisky.
  5. Let it cool for at least 10-15 minutes before serving.

Serve The Ultimate BBQ Skillet Brownie warm, with a drizzle of the butterscotch-whisky sauce, some French Vanilla ice cream and perhaps a tumbler or two of any remaining whisky.

There you have it, a barbecue desert that will surely impress.

Until next time Keep the coals glowing