Whisky & Bacon Brownies

Rich chocolate brownies with a smokey sweetness - a sure way to your dad's heart (and stomach)



  • 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


  1. For the brownies. Melt the chocolate and butter in the microwave at 400W for two bursts of 1min 30secs. Stirring in between. Alternatively, melt on the induction hob.
  2. 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 cocoa powder. Mix thoroughly.
  3. 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.
  4. Prepare the ganache by adding the chocolate, cream and whisky into a pan and stirring over low heat.
  5. 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.
  6. Drizzle over the ganache and sprinkle with the candied bacon.

Products Used


Microwave, Universal, Freestanding, Combi Microwave, Stainless steel
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Oven, Classic, 60cm, Thermo-ventilated, Stainless steel, A+, Pyrolytic
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