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Bourbon, Black Cherry & Bacon Brownies

  • Bakery
Image of food

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

1

Heat fan forced oven to 170°C.

2

In a small pan, warm (don't boil) the cherries in the bourbon, then leave to infuse for at least 20 minutes.

3

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.

4

Once browned to liking, take them out and leave to cool completely on the rack while you make the brownie cake mixture.

5

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.

6

Mix the mixture on speed 3 for 5 minutes until smooth. Scrape down the sides of the bowl.

7

Drain the bourbon-soaked cherries and add them to the mixture.

8

Chop the bacon into little pieces (it will crumble very easily) and add to the mixture. Stir everything together until well combined.

9

Line a square cake tin or tray and pour in the mixture.

10

Add the tin to the oven and bake for about 30 - 45 minutes until a skewer comes out clean.

11

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.

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