Barbecue skillet mocha brownies

Ingredients

1 cup (8 oz/225 g) butter, plus extra for greasing
3 cups (1 lb 2 oz/500 g) semisweet (dark) chocolate chips
3 eggs
1 cup (7 oz/200 g) sugar
1½ tbsp instant espresso or strong coffee
1½ tbsp vanilla paste
½ cup (23⁄4 oz/80 g) all-purpose (plain) flour
1½ tsp baking powder
1 tsp  salt
1 cup (53⁄4 oz/170g) semisweet (dark) chocolate chips
2 tbsp all-purpose (plain) flour, plus extra for dusting

To serve: 
Vanilla ice cream

Method:

• Preheat a grill to 350°F/180°C.
• In a small saucepan, combine the butter and 2 cups (12 oz/350 g) of chocolate chips over medium heat until melted. Stir, then set aside to cool.
• In a large bowl, combine the eggs, sugar, coffee, and vanilla paste. Add the melted chocolate mixture and whisk again. Add the flour, baking powder, and salt and stir to combine.
• In a small bowl, combine the remaining 1 cup (5 3⁄4oz/ 170g) of semisweet (dark) chocolate chips and flour. Fold this into the brownie mixture.
• Butter and flour a 10-inch/25-cm cast-iron skillet, shaking off any excess flour. Pour the brownie mixture into the pan and place it on the grill, away from direct heat. Close the lid, then bake for 20 minutes. Open the grill and carefully bang the pan once or twice on a flat surface to distribute the batter. Bake for another 15–20 minutes.
• Serve warm with vanilla ice cream.

Recipe extracted from Barbecue: Smoked and Grilled Recipes from Across the Globe (Phaidon)