If you want to surprise your guests with a casual and yet slightly unusual desert then you could do no wrong by trying these delicious brownie bites. Our Denhay unsmoked back bacon adds an unexpected, yet wholly delicious frisson to this chocolate treat.
Serves 16 people Prep 20 minutes Cook 35 minutes
10 rashers (approx. 220g) of Denhay unsmoked back bacon
Soft light brown sugar or muscovado to coat the bacon
57g organic ‘dutched’ cocoa powder
57g icing sugar
300g granulated sugar
¾ tsp salt
120g plain flour
1 tbsp espresso powder/finely ground coffee granules
3 large free range eggs
100ml vegetable oil
Preheat the oven to 180°C/gas mark 4. Lightly grease a 20cm square cake tin.
Spread the bacon in a single layer onto a large baking tray and coat well with the brown sugar. Bake in the oven until nice and crispy (approx. 25mins) but don’t allow it to totally brown. Remove from the oven and place to one side to cool thoroughly. Once cooled, crumble the bacon to make tiny pieces.
In a large mixing bowl, whisk the cocoa, sugars, salt, flour and espresso powder. Add the oil, water and eggs and blend well until you achieve a smooth consistency. Pour the mixture into your greased cake tin and smooth the top of the mixture. Sprinkle the cooled crumbled bacon bits over the top of the brownie mixture evenly.
Bake the brownies in the oven for approx. 35mins or until you’re able to pull a knife out of the center cleanly. Either serve immediately, warm with ice cream or Devonshire clotted cream or alternatively allow to cool fully before refrigerating until ready to serve.
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