Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 6 slices of bacon, cooked and chopped
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- 8x8 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper.
2. In a medium saucepan, melt the butter over low heat. Add the sugar, cocoa powder, and salt, and whisk until combined.
3. Remove the pan from heat and add the vanilla extract and eggs, one at a time, whisking well after each addition.
4. Add the flour and whisk until just combined. Fold in the chopped bacon.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the brownies cool completely in the pan.
7. In a small saucepan, heat the chocolate chips and heavy cream over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
8. Pour the chocolate mixture over the cooled brownies and spread it evenly with a spatula.
9. Refrigerate the brownies for at least 30 minutes, or until the chocolate is set.
10. Lift the brownies out of the pan using the parchment paper and cut into squares.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Refrigeration time: 30 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
Makes 16 brownies.
Nutritional information:
Per serving:
Calories: 220
Fat: 13g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 115mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use milk chocolate chips instead of semisweet chocolate chips, but reduce the amount of heavy cream to 2 tablespoons.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the brownie batter.
- Use crispy bacon instead of cooked bacon for added texture.
- Drizzle caramel sauce over the chocolate topping for a sweet and salty flavor combination.
Tips and tricks:
- Make sure the bacon is cooked until crispy before chopping it.
- Use a serrated knife to cut the brownies into clean squares.
- Store the brownies in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
Store the brownies in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
You can eat the brownies cold or let them come to room temperature before serving. If you prefer warm brownies, microwave them for 10-15 seconds before serving.
Presentation ideas:
Serve the brownies on a platter or cake stand, garnished with chopped bacon and a dusting of cocoa powder.
Garnishes:
Chopped bacon and a dusting of cocoa powder.
Pairings:
Serve the brownies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
These brownies are a dessert on their own, but you can serve them with fresh fruit or a scoop of vanilla ice cream for added sweetness.
Troubleshooting advice:
- If the brownies are too dry, reduce the baking time or add a tablespoon of milk to the batter.
- If the chocolate topping is too thick, add a splash of heavy cream to thin it out.
Food safety advice:
Make sure the bacon is cooked until crispy to avoid any risk of foodborne illness.
Food history:
Chocolate-covered bacon brownies are a modern twist on classic brownies. The combination of sweet and salty flavors has become increasingly popular in recent years.
Flavor profiles:
These brownies are rich and chocolatey with a salty crunch from the bacon.
Serving suggestions:
Serve these brownies as a dessert at a party or potluck, or enjoy them as a sweet treat at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A