Use a bbq with a lid. Light up the BBQ and make sure the temperature is 200 degrees on the indirect method.
Put a pan on low heat and melt the butter in it, together with all the chocolate. We use the Valhal Outdoor cast-iron saucepan for this. Keep stirring during the melting and make sure that the chocolate does not burn. Once the chocolate has melted completely and is mixed with the butter, remove the pan from the heat.
Beat the eggs and the caster sugar together until light and fluffy. This can be done with a whisk or with a mixer. Pour the butter/chocolate mixture into the eggs, while stirring well with a whisk. Then also stir the self-rising flour through the eggs, sugar, chocolate and butter.
Now take the skillet and cover the bottom with about half of the Oreos. Pour in the brownie batter. Break the remaining Oreo biscuits into pieces and spread them over the batter. Stick the pieces into the batter so that they still stick out well.
If the BBQ is now 200 degrees it is time to bake the brownie. Place the skillet on the bbq grill and close the BBQ with the lid. Now bake the brownie for 30 minutes on the BBQ. The brownie may be a little wet in the middle, but make sure it is not too liquid. If it is still not liquid after half an hour, bake the brownie for another 5 to 10 minutes on the BBQ. Lift the skillet off the BBQ with an oven glove or use Valhal Outdoor's leather skillet sleeve.
Allow the brownie to cool for 10 minutes. You can use a cake server or spatula to scoop out portions from the skillet. Watch out for your fingers!
