Bourbon, Black Cherry & Bacon Brownies
Ingredients
- 500g Chocolate Mudcake Mix
- 210g Water
- 185g Vegetable or Canola Oil
- 200g Dried Sour Cherries
- 100ml Bourbon
- 1tsp cinnamon
- 50ml Maple Syrup
- 6 Smokey Streaked Bacon Rashes
- 3tsp Cocoa Powder
Method
Heat fan forced oven to 170°C.
In a small pan, warm (don't boil) the cherries in the bourbon, then leave to infuse for at least 20 minutes.
Meanwhile, mix the cinnamon with the maple syrup in a small bowl and then brush both sides of the bacon with this syrup mixture. Lay the rashes on a rack set over a roasting tin covered in foil and roast, basting occasionally for about 20 minutes until they look nicely browned.
Once browned to liking, take them out and leave to cool completely on the rack while you make the brownie cake mixture.
To make the mixture, combine the Mudcake Mix, oil and water in a separate bowl and whisk on speed 1 for 30 seconds. Scrape down the sides of the bowl.
Mix the mixture on speed 3 for 5 minutes until smooth. Scrape down the sides of the bowl.
Drain the bourbon-soaked cherries and add them to the mixture.
Chop the bacon into little pieces (it will crumble very easily) and add to the mixture. Stir everything together until well combined.
Line a square cake tin or tray and pour in the mixture.
Add the tin to the oven and bake for about 30 - 45 minutes until a skewer comes out clean.
Remove from the oven and leave to cool completely before dusting with the cocoa powder and slicing into squares.
Time Needed
- 25 mins
Prep - 55 mins
Cook
Difficulty & Yield
- easy
- Serves
12
Chocolate Mudcake Mix 12kg
Edlyn's Chocolate Mudcake Mix offers a rich taste and dense texture, producing a deliciously mouth watering cake available in a convenient 12kg bag.