Savory Bacon & Spice Dark Chocolate Brownies– slightly altered from “Chocolate”
by Nick Malgieri
Excellent with Le Cuvier 2008 Zinfandel
2 cubes butter (1 cup)
8 oz. unsweetened chocolate
¼ tsp. salt
¾ cup sugar
¾ cup brown sugar
2 tsp. vanilla
¼ tsp. chipotle/New Mexico chili powder/cayenne
¾ to 1 c. cooked & finely chopped bacon
1 cup flour
cream cheese softened (optional)
coarsely ground sea salt
Heat oven to 325 degrees. In a double boiler, melt the chocolate and butter stirring occasionally. Once the chocolate mixture is incorporated, let the chocolate cool slightly.
Whisk eggs in a large bowl, then blend in the salt, sugars, vanilla, and spices. Stir in chocolate mixture, then bacon, and then flour.
Pour batter into a parchment lined 13x9x2 pan and spread evenly. Beat ½ block cream cheese in a mixer/processor. Spoon into a pastry bag with a small round tip. Pipe straight lines about ½ inch apart across the top of batter. To create marbled effect, draw a butter knife across the piped lines in a perpendicular fashion. Grind sea salt over the top of the batter.
Bake for about 20 to 25 minutes until top has formed a shiny crust and batter is moderately firm. *Toothpick test does not apply…In order to achieve the fudge-like consistency they must be undercooked. Cool in pan on rack. Then lift parchment with brownie out of pan, place brownie in parchment on a cooling rack and place in refrigerator. When firm enough to handle, cut in half and carefully remove from parchment. Wrap in plastic wrap and refrigerate with something flat on top to serve as a weight. To serve, slice into neat squares with a large pizza cutter and allow to come back to room temperature.