Rating:
100% of 100
These are by far the best brownies I've ever had, and they are almost as good without the bacon (but is anything really as good without the bacon?!)
Servings: 9 (or 16, if you like really small brownies)
5 ounces high quality dark chocolate (at least 72 percent cacao), chopped
5 ounces butter (1 stick plus 2 tablespoons), plus extra for greasing
1/2 tablespoon chipotle chile powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 1/2 cups sugar
3 eggs
1 tablespoon flour
1/2 cup chopped walnuts
3 slices bacon, cooked and diced
1 cup flour
- Adjust oven rack to middle position and preheat oven to 350°F.
- Melt the chocolate and butter with the chile, cinnamon, and salt in the microwave in a microwave-safe mixing bowl for 1 minute, stir and heat for additional 15 seconds as needed. Set aside to cool.
- Butter and flour an 8" silicone baking pan.
- Mix walnuts and bacon with 1T of flour (this helps suspend them in the batter)
- Add sugar to the mixing bowl and mix well. When combined, add the eggs. Mix till smooth, then fold in the flour, nuts and bacon.
- Transfer to the baking pan. Bake until the brownies feel firm and a paring knife poked into the center comes out clean (you still want a few crumbs to stick), about 40 minutes.
- Set the pan on a wire rack and cool completely. Sprinkle with a mixture of chipotle powder and powdered sugar. Remove from pan and slice into 9 large or 16 small squares, serve and enjoy.
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