Bacon Whisky Brownies
Classic American brownies meet salty bacon and warming whisky for this grown-up treat – you’ll have guests lining up for more! Hands-on time 25min, plus cooling. Cooking time about
35min. Makes 16 squares
4 rashers smoked streaky bacon
225g (8oz) unsalted butter, chopped, plus extra to grease
75ml (3fl oz) maple syrup
225g (8oz) light brown soft sugar
100g (3½oz) cocoa powder, sifted
3 medium eggs
3tbsp whisky (see GH Tip)
100g (3½oz) plain flour
1 Preheat grill to medium. Grill bacon on a baking tray until the fat is golden, then lay on kitchen paper to cool and crisp up.
2 Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment.
3 Snip or break the bacon into a small bowl, mix in maple syrup and set aside.
4 Melt the butter, sugar and cocoa powder in a large pan – it will look like the mixture won’t come together, but it will with some stirring. Take pan off heat and set aside to cool slightly.
5 Beat eggs into butter mixture, one at a time, then stir through the whisky. Sift over the flour and beat until shiny and smooth. Stir in most of the bacon mixture.
6 Scrape into prepared tin, level and scatter over the remaining bacon mixture. Bake for 25min or until set. Leave to cool completely in the tin before cutting into squares.
PER BROWNIE 249cals, 4g protein, 15g fat (9g saturates), 22g carbs (16g total sugars), 1g fibre
GH TIP For a familyfriendly alternative, switch the whisky for milk.