Ingredients
Brownies
- 200g 75% cocoa chocolate
- 130g unsalted butter
- 100g caster sugar
- 130g light brown sugar
- 1tsp vanilla extract
- 3 eggs
- 85g self-raising flour
- 3 tbsp (level) cocoa powder
Candied Bacon
- 5 rashers streaky bacon
- 50g light brown sugar
- 25ml whisky
Whiskey Ganache
- 50g 75% cocoa chocolate
- 40ml double cream
- 2tbsp whiskey
Method
- For the brownies. Melt the chocolate and butter in the microwave at 400W for two burst of 1min 30secs. Stirring in between. Alternatively melt on the induction hob.
- Add the sugars and vanilla to the melted chocolate. Add one egg at a time, beating with each addition. Then add in the flour and coca powder. Mix thoroughly.
- Bake the brownies for 20 minutes at 180°C. The brownies are cooked if a skewer comes out clean. If you are wanting a gooey brownie, allow some mix to present on the skewer.
- Prepare the ganache by adding the chocolate, cream and whisky into a pan and stirring over a low heat.
- Finally to make the candied bacon prepare the caramel. Add the sugar and whisky to a pan. Melt and reduce. Meanwhile add the bacon to a baking tray and bake for 10 minutes. After 10 minutes, brush with the caramel and cook for 2 minutes, or until crisp. Allow to cool and chop.
- Drizzle over the ganache and sprinkle with the candied bacon.
