My friend Nicole LOVES bacon. She’s the Pork Princess. So when it came to baking some kind of birthday treat for her I really wanted to include bacon in the recipe; and if you’re going to be bold with your flavours you may as well go all out! That’s how I settled on these bacon and peanut butter brownies. The salty, savoury bacon and peanut butter make for a pretty intense brownie, but birthdays should be about indulgence. The bacon doesn’t really make the brownies taste meaty, you just get little chewy, salty-sweet nuggets in every few bites. I made these brownies gluten-free for Nicole, but if you’re not concerned about avoiding gluten you could make them with normal plain flour.
Gluten-Free Bacon and Peanut Butter Brownies
For the brownies:
- About 100g streaky bacon (I used 5 rashers Oscar Meyer American bacon)
- 2 tbsp golden syrup
- 175g butter
- 125g dark chocolate
- 1 tsp vanilla extract
- 250g light brown sugar
- 2 eggs
- 125g plain gluten-free flour (I used rice flour)
- 25g cocoa powder
Heat the oven to 180C and grease and line an 8″ square baking tin. Cut the bacon rashers into small pieces (easiest with scissors) and fry off until starting to crisp up. Add the golden syrup and cook for another minute or so until the bacon fat and syrup bubble up into a sticky, delicious looking liquid. Take off the heat and tip the bacon pieces onto a plate to cool, trying to keep them apart so they don’t stick together.
In a large saucepan gently melt the butter on a low heat, then break the chocolate into pieces and add to the pan, stirring until melted. Add the vanilla extract and remove from the heat. Add the sugar and stir vigorously until well combined and there are no small lumps of sugar. Break the eggs into a mug or bowl and give a little mix with a fork to break up the yolk. Pour into the chocolate mix and stir quickly to combine. Sift the flour and cocoa (just because cocoa can be a bit clumpy) into the pan and mix well. Finally, add the bacon and stir through. Place to one side while you prepare the peanut butter.
For the peanut butter swirl:
- 30g butter, softened
- 100g smooth peanut butter
- 1 tsp vanilla extract
- 40g icing sugar, sifted
In a bowl, mix together the butter, peanut butter and vanilla, then add the icing sugar and mix again until well combined.
Put about half the brownie mix into the prepared baking tin, spreading it out so it reaches the corners. Dollop on about 5 teaspoons of the peanut butter mix and try to spread it a little (you’re not trying to make a layer over the whole base so don’t worry too much if it doesn’t spread well). Spoon the rest of the brownie mix on top and spread it out, then add spoonfuls of the peanut butter mix all over the top and use the tip of a dinner or butter knife to swirl it through the brownie mix until you have a marbled effect.
Bake for 30-35 minutes until the top is firm and a skewer comes out mostly clean. Brownies should always be a little gooey in the middle so you’re better off under-baking rather than over-baking. Remove from the oven and leave to cool in the tin. Once cooled, cut into squares and serve.