Grilled Brownies

I just did it! I made brownies on the grill. It was different and I missed my oven, but still did it! Remolding the kitchen had forced me to be more creative, which I guess is a good thing. 

I really wanted to make something since it has been over a month since we began remolding our kitchen. It's been hard not being able to cook. I've become much better at using the grill through all of this. 

When baking on the grill, it takes quite a bit more concentration and attention. I read to bake about twenty-five degrees higher than normal on the grill and that worked for me. I also baked on the top rack and put a black cast-iron griddle on the bottom rack to make sure the brownies cooked more evenly. I mostly used the two outside burners, but after I opened on the grill, I would turn on the two middle burners to add more heat more quickly. 

As for the recipe, I bought a new cookbook at  garage sale a couple of weeks ago. It's called Pie in the Sky. It's a high-altitude adjustment cookbook. I don't really usually need high-altitude adjustments, but I thought that maybe it'd help. I also know someone who uses this cookbook and her recipe always turn out well. 

I was a little worried because the recipe didn't have any leavening, but the brownies rose just fine. I was just extra careful with the amounts and temperatures of the ingredients. 

The recipe also has ingredient adjustments for each altitude.

Here's the recipe: 
Ingredients:

• 1/2 Cup Dutch-Process Cocoa Powder (I just used Hersey's and it turned out just fine if you don't have Dutch Processed)
• Flour
• Sea Level-2,999--1/2 Cup
• 3,000-6,999--1/2 Cup plus 1 Tablespoon
• 7,000 and up--1/2 Cup plus 2 Tablespoons
• Granulated Sugar
• Sea Level-2,999--1 Cup
• 3,000 and up--1 Cup minus 1 Tablespoon
• Salt
• Sea Level-2,999--1/8 Teaspoon
• 3,000 and up--1/4 Teaspoon
• Eggs (room temperature)
• Sea Level-2,999--2
• 3,000 and up--3
• 1 Teaspoon Vanilla
• Butter
• Sea Level-2,999--6 Tablespoons
• 3,000-9,999--8 Tablespoons
• 10,000 and up--6 Tablespoons
• 1 Cup Chocolate Chips
• 1/2 Cup Nuts or White Chocolate Chips

Instructions:

1. Position the rack in the center of the oven and preheat the oven. Butter a 8 1/2 by 8 1/2 pan.
1. Sea Level-2,999--325 Degrees Fahrenheit
2. 3,000 and up--375 Degrees Fahrenheit
2. Combine cocoa, flour, sugar, and salt. Make a well in the center and add the eggs, vanilla, and the melted and cooled butter. 
3. Beat together then add the chocolate chips an nuts. Beat hard until incorporated. *The batter will be thick.
4. Scoop into pan and bake just until the sides are beginning to pull away and a toothpick has just a few moist crumbs on it. *Don't over bake.
1. Sea Level-2,999--30 to 35 minutes
2. 3,000-4,999--18 to 20 minutes
3. 5,000-6,999--20 to 27 minutes
4. 7,000-9,999--22 to 25 minutes
5. 10,000 and up--20 to 22 minutes
5. Cool on a wire rack and enjoy!