One half cup (60 grams) of good-quality cocoa powder.
1 ancho chile pepper, soaked in warm water until soft, then drained and chopped finely
1 teaspoon of vanilla extract
4 extra-large eggs
1¾ cups (225 g) all-purpose (plain) flour
1 1/2 cups flour, 2 tbsps. baking powder
Pinch fine sea salt
Directions
Set up a charcoal grill for indirect cooking at 350–400°F (180–200°C), using a chunk of cherry wood to the coals for a mild smoke.
Fill a rectangular baking pan measuring 13 x 9 inches with parchment paper to make an easy-to-clean serving platter.
In a big mixing dish, combine all of the ingredients in the order they appear on the list, folding in each time you add a new ingredient.
Pour the brownie batter into the prepared baking pan. Grill for about 25 minutes, until set. You don’t want the brownies to overcook, since the centers should be soft and fudgy.
