I had to share this with all you bacon/chocolate lovers around here!
I am not a big baker but I must try this...
[h=1]Virgin Chocolate Chunk Brownies with Maple & Benton Bacon[/h]
Olive Oil Brownies
Recipe:
4 ounces bittersweet chocolate (at least 70% cacao) chopped
1/3 cup California Olive Ranch Everyday Extra Virgin Olive Oil
2 large eggs, at room temperature
3/4 cup granulated sugar
2 teaspoons Coomb’s Farm Maple Syrup
1/4 teaspoon Ground Pink Himalayan Sea Salt
1/2 cup Bob’s Red Mill Whole Wheat Pastry Flour
1/3 cup Benton Bacon, cooked crisp and chopped finely
Preparation:
Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.
Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.
See more pix and info on this and other recipes on 30AEats website!
Check it out - very creative and delicious dishes posted every week!
I am not a big baker but I must try this...[h=1]Virgin Chocolate Chunk Brownies with Maple & Benton Bacon[/h]
Olive Oil Brownies
Recipe:
4 ounces bittersweet chocolate (at least 70% cacao) chopped
1/3 cup California Olive Ranch Everyday Extra Virgin Olive Oil
2 large eggs, at room temperature
3/4 cup granulated sugar
2 teaspoons Coomb’s Farm Maple Syrup
1/4 teaspoon Ground Pink Himalayan Sea Salt
1/2 cup Bob’s Red Mill Whole Wheat Pastry Flour
1/3 cup Benton Bacon, cooked crisp and chopped finely
Preparation:
Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.
Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.
See more pix and info on this and other recipes on 30AEats website!
Check it out - very creative and delicious dishes posted every week!