Bacon & Pecan Chocolate Brownies
Prep time
15 minutes
Cook time
25 minutes
Serves 16 people
Ingredients
-
•200g rindless Australian bacon rashers, finely chopped
-
•2 tablespoons maple syrup
-
•160g butter, diced
-
•200g dark chocolate, roughly chopped
-
•¾ cup plain flour
-
•1/3 cup cocoa
-
•1 ½ cups brown sugar
-
•4 eggs, lightly whisked
-
•½ cup sour cream
-
•2 teaspoons vanilla extract
-
•200g milk chocolate, roughly chopped
-
•2/3 cup pecans, roughly chopped
Method
-
1.Preheat oven to 180˚C (not fan forced). Grease and line a 30cm x 20cm slice pan with baking paper.
-
2.Place bacon and maple syrup into a non-stick frying over a medium heat. Cook, stirring often, for 10 minutes or until light golden and almost crisp
-
3.Transfer to a plate lined with paper towel.
-
4.Combine butter and dark chocolate in a medium saucepan over a medium low heat until melted and smooth. Cool slightly.
-
5.Sift flour and cocoa over chocolate mixture. Add sugar and stir until combined. Add eggs, sour cream and vanilla.
-
6.Stir through milk chocolate, three-quarters of the cooked bacon and pecans. Stir until well combined.
-
7.Spoon mixture into prepared pan and spread evenly. Sprinkle with remaining bacon.
-
8.Bake for 25 minutes or until a skewer inserted comes out with a little mixture attached. Allow to totally cool in the pan. Cut into squares and serve.