Dark & Decadent Chocolate Easter Brownies with Bacon Crumble
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12
Description
Rich fudgy brownies with luscious caramel eggs, topped with glossy chocolate ganache, and a salty bacon crumble.
Ingredients
Bacon Crumble
150 g streaky bacon
Brownies
250 g dark chocolate, chopped
220 g unsalted butter
325 g castor sugar
4 large eggs
1 tsp (5 ml) vanilla extract
130 g plain flour
40 g cocoa powder
Pinch of salt
4 caramel-filled Easter eggs, roughly chopped (alternatively use a caramel-filled slab like Cadbury’s Caramello 88 g)
Chocolate Ganache
200 g dark chocolate, finely chopped
150 ml cream
Instructions
Method
Bacon Crumble
Preheat the oven to 180 °C.
Place the bacon in a large frying pan over medium heat and cook, turning every 2–3 minutes, until crisp and golden. Finely chop the cooked bacon and then set aside.
Brownies
Line a 20 × 30 cm baking tin with baking paper and lightly grease.
Place the chocolate and butter in a heatproof bowl and melt gently in the microwave or over a double boiler. Allow to cool slightly.
In a separate bowl, whisk the eggs and castor sugar until pale and slightly thickened. Stir in the vanilla extract.
Fold the melted chocolate mixture into the egg mixture.
Sift in the flour, cocoa powder and salt and fold gently until just combined. Add in the roughly chopped caramel eggs or chocolate-filled caramel slab pieces.
Pour the batter into the prepared tin and bake for 35–40 minutes until the edges pull slightly away from the tin but the centre remains fudgy.
Allow the brownies to cool in the tin.
Chocolate Ganache
Place the finely chopped chocolate in a heatproof bowl.
Heat the cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chocolate and leave to stand for 5 minutes, then stir until smooth and glossy.
To Serve
Cut the brownies into squares and arrange on a serving platter. Pour over the chocolate ganache and decorate with bacon crumble.
