Recipes and images from The Little Bacon Cookbook by Jack Campbell (Smith Street Books, $29.99, hbk).
When you’re making brownies, there’s no need to mess around. Pack as much crunchy goodness as you can in there to contrast with the gooey fudgy cakey bit. The stout gives this recipe a rich smoky flavour that paves the way for the bacon perfectly.
- 170 g (6 oz) butter, roughly chopped
- 150 g (5½ oz) dark chocolate, roughly chopped
- 125 g (4½ oz) rindless loin (back) bacon, cut into 1.5 cm (½ in) strips
- 330 g (11½ oz) soft brown sugar
- 3 extra-large free-range eggs
- 125 ml (4 fl oz/½ cup) stout or other dark beer
- 150 g (5½ oz/1 cup) plain (all-purpose) flour
- 35 g (1¼ oz) Dutch-processed cocoa powder
- ½ tsp baking powder
- 150 g (5½ oz) white chocolate, roughly chopped
- 100 g (3½ oz) macadamia nuts, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Preheat the oven to 160°C/320°F (fan-forced). Grease and line a 20 cm x 30 cm (8 in x 12 in) slice tin with baking paper, extending the paper over the two long sides to help remove the cooked brownie.
Combine 150 g (5½ oz) of the butter and the dark chocolate in a medium heavy-based saucepan over low heat and stir until melted and smooth. Set aside to cool for 15 minutes.
Heat the remaining butter in a large heavy-based saucepan over medium heat. Add the bacon and cook, stirring, for 6–8 minutes until well browned and crisp around the edges. Remove with a slotted spoon and set aside.
Whisk the sugar, eggs and stout together in a large bowl, then whisk in the cooled chocolate mixture. Sift the flour, cocoa and baking powder into the bowl and add half of the white chocolate and half of the macadamias. Stir until just combined. Pour into the prepared pan and scatter with the remaining white chocolate and the macadamia nuts and bacon.
Bake for 30–35 minutes or until a skewer inserted in the centre comes out with just a few crumbs clinging to it. Allow to cool in the pan for 15 minutes before removing.
Cut into pieces and enjoy warm and gooey or leave to cool. These brownies will keep in an airtight container for up to 3 days.
View our Readable feasts review and more recipes from the book here.