Bacon Brownie Cupcakes

Photo: lucrece

Ingredients

2 Crossing over quintessential American desserts, we bake our brownie dough in

4 oz unsweetened chocolate

1 ounce sweetened chocolate

8 tablespoons butter

1/2 cup sugar

1/4 teaspoon salt

2 large eggs

1 cup AP Flour

2 tablespoons cocoa (not Dutch-processed)

4 strips bacon

Preparation

Oven: 350F.

Grease a standard muffin pan (we like jumbo but not mini, they'll get to crispy).

Fry the bacon, remove and pat dry. The bacon should be crispy but without char- any chunks of fat that are still white should be discarded.

Melt the unsweetened chocolate and butter in a double broiler.

Cool slightly, then whisk in the sugar and salt. Add the eggs, one at a time.

Sift the flour and cocoa together, then combine with the chocolate.

Stir in the pieces of bacon and chocolate.

Bake ~30 min., making sure to allow brownie cupcakes to cool before removing.

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About

http://worldcupfoodchallenge.blogspot.com/2010/06/day-8-germany-vs-serbia-slovenia-vs-usa.html

Crossing over two quintessential American desserts, we bake our brownie dough in cupcake pans. This allows us to make a spectacularly fudge-like dough but still achieve the crisp of a more cake-like brownie.

Note: I use El Rey chocolate whenever possible.Whatever you use, remember that the end result will greatly reflect the quality of the chocolate. The same applies to the bacon. Artisan dry-cured bacon takes these brownies to new levels. Houstonians can purchase Grateful Bread bacon at local farmer's markets.