Call me crazy…. but chocolate, caramel, bourbon & bacon are a match made in heaven. Serve with vanilla ice-cream.
Chocolate Brownie’s
4 oz dark chocolate
4 oz unsalted butter
2 eggs
10 oz sugar
6 oz all purpose flour, sifted
1 tsp baking powder
½ tsp salt
2 tbs extra virgin olive oil
Preheat the oven to 350* Line a square brownie or round cake pan with parchment paper. I prefer the round cake pan and serve in wedges.
Melt the chocolate and butter together on top of a pan of simmering water. Whisk together the eggs and sugar in a mixer or with an electric whisk until light and fluffy. Fold the egg mix into the melted chocolate and butter, then add the flour, baking powder, salt and oil.
Pour the mix into the prepared pan and bake for 35-40 minutes, until the brownie is setting around the outside and still gooey in the centre. A skewer inserted into the centre of the brownie should come out with a little of the mix on it. Remove the pan from the oven and leave to rest for 20 minutes before cutting and serving.
Bourbon Bacon Caramel
2 cups sugar
1/2 cup water
1 tablespoon light corn syrup
1 cup heavy cream
1/2 cup bourbon
1/4 cup candied bacon chopped fine
In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat and carefully stir in the cream. Let cool for 1 minute, then stir in the bourbon. Bring the mixture to a boil over moderate heat and cook, stirring, for 1 or 2 minutes, add the bacon and let the caramel sauce cool slightly and serve warm or at room temperature.
Serves 8
Candied Bacon Recipe