Thank you Nigella. They’re in the oven, so I don’t know yet if they are to die for, or a waste of some perfectly good ingredients. The constituent parts were scrummy (well, I had to lick the spoon after scraping the brownie batter into the tin, and the baconny-syrupy scraps on the plate were just asking to be licked up).
But really? Bacon in chocolate brownies? I totally see where you came from with this – bacon and maple syrup pancakes are divine. And as a child I remember the treat that was bacon with fried bread and honey. Now, whatever happened to fried bread? Did the health Nazis get rid of it for good? Possibly not the worst decision ever made, but still divine in my childhood memory.
Anyway, Nigella sent me a recipe for Bacon Brownies. Well, she didn’t just send it to me, it was sent out to anyone who subscribed to whatever style thingy she’s guest editing this week. And now I’m wondering if it was all just a big hoax, to see what muppets would actually make it. Well, here I am, prize muppet! I give you Bacon Maple Brownies, inspired by Nigella, but not exactly the same.
Bacon maple brownies
Preheat oven to 190C / 375F / GM5
(OK, now I see why my finished brownies seem even gooier than they should be, I had the oven not quite hot enough).
Grease and line a 25cm square brownie tin. Or Nigella does it in a throw away tin, of course she does. Her hands aren’t made for washing up. And it’s so much easier to take a gift of brownies when you pop in to your neighbours if they are in a throw away dish!
100g thin rashers of streaky bacon, snipped or chopped into teeny weeny pieces
2tsp maple syrup (or golden syrup)
150g unsalted butter
250g soft light brown sugar
75g cocoa powder
150g plain flour
1 tsp bicarbonate of soda
4 large eggs, beaten
150g chopped chocolate (dark, or milk)
- Heat a heavy frying pan and then add the bacon bits, and fry till they are just going crispy
- Add the syrup, and mix quickly, then pour the whole bacony syrupy mixture onto a plate to cool
- In a large heavy pan melt the butter over a low heat. This is the pan the whole batter will be made, so make it big enough
- Once the butter is melted, remove from the heat and stir in the sugar with a wooden spoon. Bash out the sugary lumps (unless you anticipated this and sifted it in advance).
- While the butter was melting you should have put the flour, cocoa and bicarb into a bowl and mixed it. And cracked the eggs into a bowl and beaten them.
- Once the sugar and butter are mixed, add the flour mixture and stir it in
- Add the beaten eggs, and stir all together
- Throw in the chopped chocolate, and then use your finger to nudge all the bacon off the plate into the chocolate batter. Lick your fingers. And wonder if this was all a hoax and you should have just made ordinary brownies, and had maple syrupy bacon bits as a separate snack.
- Mix all together
- Pour the batter into the prepared tin and bake for 25 mins or so. It will still be slightly wobbly, so you have ultimate gooeyness in your brownies. But if you cook it at the right temperature it shouldn’t be too gooey.
- Leave to cool in the tin, then remove and cut into pieces. Not too small, but not too big pieces. You know, a couple of decent mouthfuls.
Don’t tell anyone what is in them
Mine are out of the oven now and I’ve decided it’s not a hoax – they are divine. That sweet yet salty hit of a wee nubbin of bacon is just perfect in the rich gooeyness of the brownie. They may not be glamorous, but oh my god they are tasty.