Bacon Brownie Cupcakes

Ingredients

8 tablespoons butter
1/2 cup sugar
1/4 teaspoon salt
1 cup AP Flour
2 tablespoons cocoa (not Dutch-processed)
4 strips bacon

Preparation

1
Oven: 350F.
2
Grease a standard muffin pan (we like jumbo but not mini, they'll get to crispy).
3
Fry the bacon, remove and pat dry. The bacon should be crispy but without char- any chunks of fat that are still white should be discarded.
4
Melt the unsweetened chocolate and butter in a double broiler.
5
Cool slightly, then whisk in the sugar and salt. Add the eggs, one at a time.
6
Sift the flour and cocoa together, then combine with the chocolate.
7
Stir in the pieces of bacon and chocolate.
8
Bake ~30 min., making sure to allow brownie cupcakes to cool before removing.

Tools

 



About

http://worldcupfoodchallenge.blogspot.com/2010/06/day-8-germany-vs-serbia-slovenia-vs-usa.html

Crossing over two quintessential American desserts, we bake our brownie dough in cupcake pans. This allows us to make a spectacularly fudge-like dough but still achieve the crisp of a more cake-like brownie.

Note: I use El Rey chocolate whenever possible.Whatever you use, remember that the end result will greatly reflect the quality of the chocolate. The same applies to the bacon. Artisan dry-cured bacon takes these brownies to new levels. Houstonians can purchase Grateful Bread bacon at local farmer's markets.

Yield:

6

Added:

July 14, 2010

Creator:

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