Eskort

Decadent Brownie with crispy Bacon bits

Prep Time

10 min

Cook Time

30 – 40 min

Total Time

50 min

Serves

2

Ingredients

  • 75g butter
  • 300g dark chocolate (70%)
  • 3 eggs
  • 150g sugar
  • 1 Tsp vanilla essence
  • 1/2 Tsp salt
  • 150g chopped walnuts
  • 120g flour

Method

  • Pre-heat oven to 180°C/350°F
  • Spray a square tin with oil and line with baking paper.
  • Place butter and chocolate in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
  • Add sugar and vanilla, mix, then add eggs and mix well until smooth.
  • Add flour, salt and stir until smooth. Stir in melted chocolate, pour into a pan.
  • Bake for 20 minutes for a gooey centre, 28 minutes for fudgy but still very moist and 33 minutes for moist fudge-cake-like. When cooked, let it cool aside.

Chocolate Ganache & Candied Bacon

CHOCOLATE GANACHE

  • 200g chocolate
  • 240g dark chocolate

METHOD:

  • Warm your cream in the microwave until hot (don’t let it boil), remove the cream from the
  • Microwave and add your cream while stirring continuously until chocolate melts.
  • Place your brownie on a cooling rack and pour your chocolate ganache. Place in the fridge for an hour or two (until it sets).
  • Sprinkle your candied bacon and enjoy with ice cream.

CANDIED BACON

  • Streaky bacon
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • Heat oven to 180°C
  • Dry your streaky bacon with a paper towel until dry.
  • Coat your bacon on both sides with maple syrup and then followed by maple syrup on both sides.
  • Place on a lined baking tray and bake at 180°C for 15-20 minutes (until golden brown).
  • When bacon is cooked and cool, cut into small pieces and sprinkle on top of your brownie.

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