There is perhaps no better way to utilize that "leftover heat" from an Egg cook than to make brownies. I mean, you don't want all that heat to go to waste, do you? And you've got to have dessert, right?
So do yourself a favor and buy your favorite brownie mix (okay, I'll go ahead and tell you what to buy - get the Ghirardeli Double Chocolate Brownie mix, it's the most amazing brownie mix ever - THANKS SYDNEY FOR THE TIP!). Also, buy a small pack of semisweet chocolate chips.
Set your Egg up for an indirect baking setup, with plate setter feet down (feet on the fire ring), pizza stone on top of the plate setter (you can create an air gap between the setter and stone if you want, like I did with the BGE feet, but it's not critical), and then you will want to set something between the pizza stone and your baking pan that will allow air to circulate between the two (your cooking grid will work, or I used a "hot pot" sitter thingey).
Now you want all your ceramics to equilibrate to your baking temperature, about 325F or whatever your brownie mix box recommends. If you are indeed using the heat from a leftover cook (usually pizza for me because the stone and setter are already warm), then it's just a matter of getting the Egg down to and stabilized at your baking temperature. If you're putting the setter and stone in cold, you want them to get warm for a while - so let your Egg sit, once stabilized, for at least 15 minutes.
YOU ALSO WANT YOUR LUMP BURNING CLEAN. This may take a little while longer if you're starting fresh, but you should already be there if you've already cooked something previously.
While you're waiting for all this heat transfer equilibration to happen, do your brownie mix per the box directions, ADD SOME CHOCOLATE CHIPS into the mix, then pour into a baking pan (I use the 8x8 disposable foil pans). Then sprinkle some more chocolate chips on top.
The Ghirardeli brownies take about 40 minutes at 325 until they're done, but use a toothpick to test doneness. What I do, since I kind of like them more gooey than dry, and because they'll continue to cook when you take them out of the Egg, is stick a toothpick halfway between the center and one of the edges - if it comes out ALMOST clean, but not completely clean, then they're done.
Let 'em sit for about 10 minutes on the counter (okay, I can never wait that long), then serve either by themselves or . . .
. . . with vanilla bean icecream and some homemade raspberry sauce. MMMMM!!!!
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