Chocolate and Cherry Skillet Brownie

02 Feb 2023

Chocolate and Cherry Skillet Brownie

50 Minutes | easy | Serves 2 with leftovers

This skillet brownie is the ultimate sharing dessert. Packed with dark, milk and white chocolate chunks and juicy cherries, it’s a guaranteed winner. Unlike regular brownies, skillet brownies are designed to be enjoyed warm, so you can bring it straight to the table and dig in with spoons. You could also use the Outback cast iron skillet for this recipe, but bear in mind that you will need to triple the ingredients below, and the resulting brownie will feed at least 10 people! 


  • 1 can red cherry pie filling, drained of juice
  • 150g unsalted butter
  • 100g dark choc, roughly chopped
  • 100g milk choc, roughly chopped
  • 100g white chocolate chunks
  • 1 teaspoon vanilla bean paste
  • 160g caster sugar
  • 3 eggs
  • 80g plain flour
  • 2 tablespoons cocoa powder
  • Pinch salt
  • Creme fraiche or ice cream, to serve



Melt butter, milk and chocolate

Combine the butter, milk and dark chocolate in a saucepan and melt over a medium heat, then set aside.

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Preheat BBQ

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium – you’re looking for a temperature of 180C.


Make brownie batter

Whisk the sugar into the butter and chocolate mixture, followed by the eggs and vanilla. Gently fold through the white chocolate chunks, cherries, cocoa powder, flour and salt.

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Cook in BBQ

Pour the brownie batter into a cast iron skillet and place on the opposite side to the lit burners. Close the lid and cook 20-25 minutes. Take care not to overcook the brownie – it’s better that it’s lovely and gooey in the centre.

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Serve the brownie with the creme fraiche or ice cream.


You could also use extra chocolate chunks, marshmallows, pieces of nougat or other fruits such as raspberries in place of the cherries. Keep any leftover brownie well wrapped.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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