Virgin Chocolate Chunk Brownies With Maple Benton Bacon Recipes

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CHOCOLATE CHUNK BROWNIES



Chocolate Chunk Brownies image

I got this recipe from cookbook that I rented from the library over 3 years ago... I really wish I had written down that cookbook's title because it had some awesome recipes, in fact I have some more recipe to save on the zaar from that exact same book. Hope you enjoy.

Provided by Queen Dana

Categories     Bar Cookie

Time 37m

Yield 12 serving(s)

Number Of Ingredients 8

6 1/2 tablespoons salted butter
2/3 cup sugar
11 ounces bittersweet chocolate
2 1/8 teaspoons vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup nuts (optional)

Steps:

  • Preheat oven to 350°F.
  • Coarsely chop 7 oz of the chocolate. In a large sauce pan over medium heat combine butter, sugar and 2 tablespoons of water until butter is melted and sugar dissolved; remove from heat and stir in the 7 oz of chocolate until melted. Let the chocolate mixture cool and stir in vanilla and egg mixing well.
  • In a large bowl whisk together flour, baking soda and salt. Slowly stir the flour mixture into the chocolate mixture until well combined.
  • Chop the remaining 4 oz chocolate into 1/4-inch chunks. Stir in the chocolate chunks and nuts into the rest of the batter. Pour batter into a 9x9 square baking dish and bake for 22-27 minutes.

VIRGIN CHOCOLATE CHUNK BROWNIES WITH MAPLE & BENTON BACON



Virgin Chocolate Chunk Brownies With Maple & Benton Bacon image

I created this recipe using whole grain pastry flour from Bobs Red Mill and Olive Oil from California Olive Ranch for a promo I was doing for them on my website 30A EATS. It was a big hit! Any Bacon or Maple Syrup will do, and if you want to leave out the Bacon you can. I love the sweet and salty flavor it gave to the brownies.

Provided by 30A EATS

Categories     Dessert

Time 30m

Yield 9 large brownies, 9-12 serving(s)

Number Of Ingredients 8

4 ounces bittersweet chocolate pieces
1/3 cup extra virgin olive oil
2 large eggs, at room temperature
3/4 cup granulated sugar
2 teaspoons maple syrup
1/4 teaspoon sea salt
1/2 cup whole wheat pastry flour
1/3 cup cooked bacon

Steps:

  • 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.

Nutrition Facts : Calories 194, Fat 10.5, SaturatedFat 1.9, Cholesterol 44.7, Sodium 151.1, Carbohydrate 22.6, Fiber 0.7, Sugar 17.6, Protein 3.4

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