Gooey Bacon Brownies
A delicious and gooey brownie, baked with... bacon! Sweet meats salty in ways you can only love.
- 100g Dark Chocolate (broken up)
- 150g of The Chocolate Situation Chunky Gianduja Spread - £8.00
- 250g salted butter
- 45g chopped hazelnuts
- 75g quality cocoa powder
- 70g plain flour sifted
- 1 teaspoon baking powder
- 150g caster sugar
- 4 large free-range eggs
- 6 rashers of pancetta
Preheat the oven to 180°C
Line baking tray with parchment paper or butter
Fry or grill pancetta until crispy. Leave on kitchen paper to absorb the fat (the pancetta should be crisp enough to crumble into small pieces)
Take a pot of simmering water and put a heat proof bowl on top. Add the chocolate and let it melt, once melted add the butter and nuts. Take off heat.
Melt the Gianduja in the microwave for 30 seconds. Mix into chocolate.
In a separate bowl sift the flour, baking powder and cocoa powder. Add the sugar and mix.
Beat the eggs well.
Mix the dry ingredients into the chocolate mix. Stir well then add eggs and half of the pancetta and beat together.
Pour into tray and sprinkle the rest of the pancetta on top.
Bake for 20 mins. Check the mix at this point with a skewer, knife or toothpick, it should NOT be clean. You want it gooey in the middle.
Once cooled serve as desired.