Chocolate , Orange Zest , Brownie Bites , Cocoa
Best for: A small chocolate finish near the New Year’s Eve countdown.
Rich chocolate and orange make a cheerful little end to the year. Cut these grill-baked brownies small so guests can take a bite or two without committing to a large dessert plate.
Grill: Indirect heat at 350°F, without added smoking wood. Equipment: Covered grill, 8-inch square metal baking pan, foil, saucepan, mixing bowl, thermometer.
Ingredients
25–32 Minutes Cool: 1 hour 45–52 minutes. Total: 1 Hour 45–52 Minutes.
- 1 teaspoon unsalted butter, for pan
- 8 tablespoons unsalted butter
- 4 oz semisweet chocolate, chopped
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons finely grated orange zest
- 1 teaspoon alcohol-free vanilla flavoring
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon fine table salt
Directions
Preheat to 350°F indirect heat with a heat deflector beneath the baking area. Line the pan with foil, leaving a lifting overhang, and lightly butter the foil with the teaspoon butter.
Melt the 8 tablespoons butter and chocolate gently in a saucepan over low stovetop heat, stirring. Remove from heat and let stand 5 minutes so the mixture is warm rather than hot.
Whisk in sugar, then eggs one at a time, followed by orange zest and alcohol-free vanilla. Fold in flour, cocoa, and salt just until no dry streaks remain.
Spread into the pan and bake over indirect heat for 25–32 minutes, rotating once after 15 minutes. Keep the pan away from direct flame and maintain a steady closed-lid temperature.
Remove when the edges are set, a center tester has moist crumbs rather than liquid batter, and the center reaches at least 160°F. Continue baking if batter remains raw despite reaching that temperature.
Cool in the pan on a rack for 1 hour, lift out with the foil, and cut into a 5-by-5 grid. Serve on a small tray; cover remaining bites after they cool completely.
Grilling tip: Skip the smoking wood for brownies so the orange and chocolate stay clear and balanced.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
