Ingredients
- 3 to 4 slices thick-cut, hickory smoked bacon, chopped
- 1 chipotle pepper in adobo sauce minced (remove most of the sauce before mincing)
- 6 ounces unsalted butter
- 3 ounces (2/3 cup) unbleached all-purpose flour; more for pan
- 2 cups fine granulated sugar
- 4 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 1/2 ounces (3/4 cup) unsweetened natural cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
Method
- Pre-heat oven to 350˚F with rack positioned in the center of the oven.
- Cook bacon in a pot over medium heat until just crispy for about 10 minutes. Remove pot from the heat. Remove bacon with slotted spoon and drain over paper towels. Drain grease from pot.
- Using some of the bacon grease and about 1/4 cup of flour, grease and flour a 9” x 9” metal baking pan tapping out the excess flour.
- Return the pot to stove and melt butter over medium heat.
- Remove pot from the heat and whisk in the sugar, eggs and vanilla until sugar dissolves.
- Stir in the flour, cocoa, baking powder and salt, starting slowly to keep the ingredients from flying out of the pot and stirring more vigorously as you go.
- Stir until the batter is smooth and uniform, about 1 minute.
- Stir in the bacon and chipotle pepper.
- Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly.
- Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes.
- Let the brownies cool completely in the pan on a rack.
Serves 16
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