Bacon Brownie Cupcakes
By: lucrece
Published: Wednesday, July 14, 2010 - 10:08pm

Ingredients




2 Crossing over quintessential American desserts, we bake our brownie dough in 
Bacon Brownie Cupcakes
4 oz unsweetened chocolate
1 ounce sweetened chocolate
8 tablespoons butter
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
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.

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.