What kind of grilled summer treat would be complete without a scoop of of ice cream on top?
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
12 ounces unsalted butter, room temperature
1 1/4 cups light brown sugar, lightly packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
8 ounces chocolate chips
1 box brownie mix, or your favorite brownie recipe
Vanilla ice cream or whipped cream, to serve
Preheat grill to 325°F. If you have a 3 burner grill, light only 2 sides; if you have a 2 burner grill, light only 1 side. This way the skillet will never sit on direct heat.
In a small bowl, combine the flour, baking soda and salt. Mix and set aside.
In a stand mixer fitted with a paddle attachment or with a hand mixer, cream together the butter and both sugars until light and fluffy.
Add the vanilla and eggs. Mix until combined. Add the flour mixture and mix just until combined and you no longer see any flour bits. Lastly, stir in the chocolate chips by hand using a wooden spoon or silicone spatula.
In a separate bowl, make the brownie mix per the package directions.
Spray a 10-inch cast-iron skillet with cooking spray, making sure to get the sides. Pour in the brownie batter. Next, take handfuls of the cookie dough and place them over the batter, leaving some areas exposed.
Place on the cooler side of the grill, close and cook for 45-60 minutes, or until the middle is set when you jiggle the pan. It should be puffed and golden brown.
Remove and let sit for 10 minutes before slicing. Serve warm with ice cream or whipped cream.