This has to be tasted to be believed: these brownies are pretty epic. I recommend you make them immediately. Yep. And don’t forget to come thank me later for telling you do so.
The recipe is converted from an American one, so I have directly translated the ‘cup’ measurements. I think it worked out ok. I would probably add more of the caramel to the middle of the brownies and just drizzle the remainder on the top.
Bacon Salted Caramel Chocolate Brownies
For the salted bacon caramel:
2 Rashers of Bacon
170g Heavy Cream
128g Golden Sugar
90g Salted Butter
120g Salted Butter, cut into pieces
177g Dark Chocolate, broken into pieces
32g Cocoa Powder
3 Large Eggs
128g Caster Sugar
1 tsp. Vanilla Extract
128g Plain Flour
1. In a small saucepan, fry two slices of bacon until crisp. Remove bacon, set aside, reserving the bacon grease in the pan. Add cream to hot pan and let cool. When bacon is cool, crumble or chop finely.
2. In a larger pan, heat the sugar over high heat until the mixture is liquid and a deep amber color. Add the butter and the cooled bacon cream all at once, and stir until the butter is melted. Add the chopped bacon and let the mixture cool thoroughly.
(Bacon Salted Caramel)
3. Preheat the oven to 170C.
4. Line an 8 inch square pan with foil or baking paper so that it covers the bottom and sides of the pan. Grease with butter.
5. Melt the butter and the chocolate together in the microwave or Bain-Marie style on the hob. (if microwaving start with 30 seconds and then intervals of 10 seconds with stirring in between).
6. Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the sugar, vanilla and finally the flour. Stir only until combined.
7. Scrape half of the batter into the prepared pan. Then drop about a half of the bacon caramel, evenly spaced, over the brownie batter in the pan. It does not have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl.
(Blobs of Bacon Salted Caramel over the brownie mixture)
8. Bake for 45 minutes, but err on the side of under-baking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator.
9. Cut into small pieces and enjoy the gooey, salted caramel bacon goodness. Surprisingly it does not taste to meaty but rather, there is depth to the flavour along with the salty and sweet contrast. It is intense!