Rich chocolate brownies with a smokey sweetness - a sure way to your dad's heart (and stomach)
Whisky & Bacon Brownies
200g 75% cocoa chocolate
130g unsalted butter
100g caster sugar
130g light brown sugar
1tsp vanilla extract
85g self-raising flour
3 tbsp (level) cocoa powder
5 rashers streaky bacon
50g light brown sugar
50g 75% cocoa chocolate
40ml double cream
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.