Spring is just around the corner and for me that means longer days and evenings spent outside with my family enjoying a BBQ. We have been getting more adventurous with our barbecue cooking and so when BeefEater sent me this recipe for brownies cooked on the barbecue, my mouth was watering!

Brownies are always a winner but when the weather is hot, sometimes the last thing you want to do is turn on the oven to heat up the house. I love that you can cook these ones outside, avoiding the extra heat inside and giving you another excuse to sit outside and soak up the sunshine.

If you want to get cooking on your very own BeefEater BBQ, make sure you head over to enter the competition to win a BeefEater BIGG BUGG valued at $799.

Chocolate and macadamia nut brownies

Serves 6


125 grams unsalted butter
100 grams dark chocolate
220 grams caster sugar
1/2 cup (125ml) hot water
3 teaspoons espresso coffee
40 grams cocoa powder
45 grams plain flour
85 grams self raising flour
100 grams macadamia nuts, crushed
1 egg, lightly beaten


Heat BeefEater BUGG® to 150C.

Combine butter, chocolate, sugar and coffee in heatproof bowl. Place bowl over saucepan of simmering water and stir until sugar dissolves. Remove bowl from pan and stir through cocoa, both flours and macadamia nuts. Whisk to smooth mixture. Allow mixture to cool slightly then stir through egg.

Line BUGG® Baking Tray with BUGG® Teflon Liner and pour brownie mixture in. Bake with lid closed on BeefEater BUGG® for approximately 25 minutes or until a skewer inserted into brownies comes out clean. Once cool, cut and serve.

Have you ever tried cooking dessert on the BBQ? Have you entered the giveaway to win a BeefEater BIGG BUGG BBQ??

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