Brownies in a grill pan

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 0.5 cup granulated sugar
• 1/3 cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cups premium flour
• 1/3 cup unsweetened cocoa powder
• 0.5 tsp salt
• 1/4 tsp baking powder
• 0.5 tbsp. milk chocolate granules
• 0.5 cup chilled heavy cream
• 1/3 cup marshmallow cream
• Special equipment: cast iron skillet and metal bowl

Preparation:

1. Preheat the grill and prepare the indirect heat zone (on a gas grill, turn off half the burners; on a charcoal grill, rake all coals to the side).
2. Lightly butter the bottom and sides of a seasoned 10-inch cast-iron skillet. Melt the butter in a metal bowl over indirect heat; let cool slightly. Whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Add the flour, cocoa powder, salt, and baking powder and mix until smooth. Fold in the chocolate chips. Pour the batter into the skillet.
3. Once the grill reaches 325°F (160°C) to 355°F (175°C), move the pan to the cooler side of the grill (indirect heat), cover, and cook until the edges of the brownies are set and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the grill and let the brownies cool in the pan for at least 20 minutes.
4. Meanwhile, in a medium bowl, beat the heavy cream with a mixer on medium-high speed until soft peaks form. Add the marshmallow fluff and continue beating until stiff peaks form. Serve the brownies with whipped cream.