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BACON BROWNIES

BACON BROWNIES

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Makes: 16 brownies

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I haven’t originated the pairing of bacon and chocolate; my introduction to it came via Vosges-Chocolat Mo’s Bacon Bar, available in this country in Selfridges, but these brownies are nonetheless my own act of homage to this unholy union. I don’t deny it sounds weird, but it does really work in a quite straightforward way. Even people who shrink from the very idea find the actual outcome all-too-compelling.  I like to use Oscar Mayer American-style bacon (which you can now get in UK supermarkets) for this, but if you can’t find it, then just be sure to get streaky bacon that is cut very thin, without the rind, and snip it up into small shards. You don’t really want chewy pieces of bacon, but rather nuggets of intense saltiness within the rich, gooey chocolate squares.

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Ingredients

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  • 125 grams streaky bacon (thin rashers, finely chopped)
  • 2 teaspoons golden syrup
  • 150 grams softened unsalted butter
  • 250 grams soft light brown sugar
  • 75 grams cocoa powder
  • 150 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • 4 large eggs (beaten)
  • 150 grams chopped dark chocolate (or dark chocolate chips/morsels)

Method

  1. Preheat the oven to 190°C and get out a 25cm square tin and line it, or (as I prefer) a throwaway foil baking tray measuring 30cm x 20cm x 15cm.
  2. Heat a heavy based (preferably non stick) frying pan and when warm, add the streaky bacon bits and cook, stirring occasionally until beginning to crisp. Add the syrup, stir again to mix and transfer the sticky streaky bacon bits to a cold surface, either on some foil or a plate. The syrupy streaky bacon juices left behind are just delicious when mopped up with some bread: a cook’s treat!
  3. Melt the butter over a gentle heat in a medium sized saucepan and when it’s melted, add the sugar, stirring with a wooden spoon.
  4. Now take the pan off the heat and add the cocoa, flour, bicarbonate of soda and stir, then add the beaten eggs and stir again to mix.
  5. Add the chopped dark choc or chips and the streaky bacon bits, breaking them up with your hands if necessary. Fold together then pour and scrape into the tin.
  6. Place in the oven to cook for 20-25 minutes; you want a little gooeyness inside still.
  7. Transfer the tin to a wire rack and sit until cooled a little (but not to the point of coldness) and cut into 16 squares.

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