This delicious Bacon Brownie recipe is a fun and easy twist on traditional brownies. Packed with crispy bacon and rich dark chocolate, it’s a perfect blend of sweet and savory. Quick to make and with common ingredients, these brownies are sure to impress on any occasion, offering a unique treat that everyone will love.
Ingredients Needed:
- 125 grams streaky bacon (thin rashers, finely chopped)
- 2 teaspoons golden syrup
- 150 grams of softened unsalted butter
- 250 grams of soft light brown sugar
- 75 grams of cocoa powder
- 150 grams of plain flour
- 1 teaspoon bicarbonate of soda
- 4 large eggs (beaten)
- 150 grams chopped dark chocolate (or dark chocolate chips/morsels)
How To Make Bacon Brownies?
- Preheat the Oven: Preheat your oven to 190°C or 170°C for fan-assisted ovens. Line a 25cm square tin or a 30cm x 20cm x 15cm throwaway foil tray with parchment paper.
- Cook the Bacon: Heat a heavy-based frying pan over medium heat. Add the chopped streaky bacon and cook, stirring occasionally, until it begins to crisp. Add the golden syrup and stir well to combine. Transfer the bacon mixture to a cold surface (like foil or a plate) to cool down.
- Prepare the Brownie Batter: In a medium saucepan, melt the butter over low heat. Once melted, add the brown sugar and stir with a wooden spoon. Remove from heat and stir in the cocoa powder, plain flour, and bicarbonate of soda until fully combined. Add the beaten eggs and stir well until smooth.
- Add Chocolate and Bacon: Fold in the chopped dark chocolate (or chips) and the crispy bacon. If necessary, break the bacon into smaller pieces before adding. Mix everything until well combined.
- Bake: Pour the brownie batter into the prepared tin and spread it evenly. Bake in the preheated oven for 20-25 minutes, until the edges are set but the center remains slightly gooey.
- Cool and Serve: Remove the tin from the oven and transfer it to a wire rack. Let the brownies cool slightly (but not completely) before cutting them into 16 squares.
Recipe Tips:
- Use Thin Streaky Bacon: Thin bacon crisps up better and gives the right texture to your brownies.
- Don’t Overmix the Batter: Stir the ingredients until just combined to avoid tough brownies.
- Bake Until Gooey: The brownies should be soft in the middle. Check them for around 20 minutes to avoid overbaking.
- Let Bacon Cool Down: After cooking, let the bacon cool slightly so it doesn’t melt the chocolate when added.
- Cool Before Cutting: Allow the brownies to cool a little before slicing, so they set and cut into neat squares.
How To Store Leftovers?
- Refrigerate: Let the Bacon Brownies cool to room temperature. Then store them in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap each brownie individually and store them in a container. Freeze for up to 1 month.
Nutrition Facts:
- Calories: 241 kcal
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 240mg
- Potassium: 138mg
- Total Carbohydrate: 31g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Bacon Brownies
Description
This delicious Bacon Brownie recipe is a fun and easy twist on traditional brownies. Packed with crispy bacon and rich dark chocolate, it’s a perfect blend of sweet and savory. Quick to make and with common ingredients, these brownies are sure to impress on any occasion, offering a unique treat that everyone will love.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 190°C or 170°C for fan-assisted ovens. Line a 25cm square tin or a 30cm x 20cm x 15cm throwaway foil tray with parchment paper.
- Cook the Bacon: Heat a heavy-based frying pan over medium heat. Add the chopped streaky bacon and cook, stirring occasionally, until it begins to crisp. Add the golden syrup and stir well to combine. Transfer the bacon mixture to a cold surface (like foil or a plate) to cool down.
- Prepare the Brownie Batter: In a medium saucepan, melt the butter over low heat. Once melted, add the brown sugar and stir with a wooden spoon. Remove from heat and stir in the cocoa powder, plain flour, and bicarbonate of soda until fully combined. Add the beaten eggs and stir well until smooth.
- Add Chocolate and Bacon: Fold in the chopped dark chocolate (or chips) and the crispy bacon. If necessary, break the bacon into smaller pieces before adding. Mix everything until well combined.
- Bake: Pour the brownie batter into the prepared tin and spread it evenly. Bake in the preheated oven for 20-25 minutes, until the edges are set but the center remains slightly gooey.
- Cool and Serve: Remove the tin from the oven and transfer it to a wire rack. Let the brownies cool slightly (but not completely) before cutting them into 16 squares.
Notes
- Use Thin Streaky Bacon: Thin bacon crisps up better and gives the right texture to your brownies.
- Don’t Overmix the Batter: Stir the ingredients until just combined to avoid tough brownies.
- Bake Until Gooey: The brownies should be soft in the middle. Check them for around 20 minutes to avoid overbaking.
- Let Bacon Cool Down: After cooking, let the bacon cool slightly so it doesn’t melt the chocolate when added.
- Cool Before Cutting: Allow the brownies to cool a little before slicing, so they set and cut into neat squares.
Nigella Bacon Brownies