Steven Raichlen's Barbecue! Bible


Salt Slab Chocolate Brownie S’Mores

Recipe from Steven Raichlen's Project Fire (Workman, 2018)

  • Active Prep: 10 minutes
  • Grill Time: 6 to 10 minutes

  • Yield: Serves 6 and can be multiplied as desired
  • Method: Salt slab grilling (indirect grilling)
  • Equipment: Can be grilled over charcoal or gas. You also need a salt slab for grilling and 1 cup unsoaked wood chips.
Print

  • 6 excellent chocolate brownies (each about 3 by 4 inches)
  • 6 fresh mint leaves, rolled and thinly slivered, or 2 tablespoons creme de menthe liqueur (optional)
  • 6 squares (each about 2 by 3 inches) super premium chocolate bar
  • 6 rectangular marshmallows (each about 2 by 3 inches) or conventional marshmallows, cut in half lengthwise
  • Flaky salt, preferably Maldon, for serving (optional)

Step 1: Brush or scrape the grill grate clean; there’s no need to oil it. Set up your grill for indirect grilling and heat slowly to medium-high. Gradually heat the salt slab at the same time.

Step 2: Lay the slivered mint leaves atop the brownies or sprinkle the brownies with creme de menthe, if using. Lay a square of chocolate on top, and top with a marshmallow.

Step 3: Arrange the marshmallow-topped brownies on the hot salt slab. Add the wood chips to the coals or to your grill’s smoker box and lower the lid. Smoke-roast the s’more brownies until the marshmallows are sizzing and browned, 6 to 10 minutes. Transfer to plates or bowls or serve them right off the salt slab, sprinkled with flaky salt, if using.

Tips:

Tip – Warning
Do not make this recipe in cold weather. Hot salt slabs have been known to crack or explode when exposed to cold air.

Find This and More

Project Fire

A modern approach to grilling from Steven Raichlen, America’s “master griller” (Esquire). With 100 recipes, Project Fire shows how to put the latest grilling methods to work—from spit-roasting to salt-grilling—using […]

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