When you first hear the words "Bacon Brownies," you might think, "What kind of weird culinary hybrid is that?" Trust me, it sounds bizarre but once you try it, you might just find that the salty, crispy bacon plays off the rich, fudgy chocolate in a way you never thought possible.
Nigella Lawson, a beloved British food writer and TV personality, is known for her ability to make even the most unconventional flavor combinations work. Bacon brownies are one of her most unexpected creations. It’s like the ultimate "sweet and salty" indulgence taken to the extreme but in the best way. Imagine biting into a dense, gooey brownie that starts with the familiar sweetness of dark chocolate and then – bam! – a savory burst of crispy bacon hits you. It’s oddly satisfying and the combo of flavors makes for a mind-blowing experience. If you think about it, bacon pairs well with almost anything (like bacon and eggs, bacon in a salad, bacon in your morning coffee… okay, maybe not that last one but you get my point).
What’s most intriguing about Nigella’s recipe is that it’s not just about the bacon. It’s about how she balances the richness of chocolate with the smokiness and saltiness of the bacon, creating a flavor profile that is both luxurious and daring. It’s bold, adventurous and the kind of thing you’d bake if you were feeling particularly brave. but also kind of genius.
Nigella Bacon Brownies Recipe
Ingredients Needed
Okay, so I know this sounds like a list for a weird science experiment but trust me, once it all comes together, it makes total sense.
- Dark Chocolate (70% cocoa). I know, it’s a lot more specific than your average “chocolate chips” you throw into cookies. But trust me, the dark chocolate is essential. It’s what gives the brownies that deep, rich flavor that balances out the bacon’s saltiness.
- Bacon – You can’t skip this one. Thick-cut is a good choice because it gives you those perfect crispy bites without becoming too crumbly. You’ll get those satisfying little nuggets of bacon in every bite.
- Butter – Because, well, what’s a brownie without butter? It adds to the gooey, melt-in-your-mouth texture.
- Sugar – Brown sugar is what you need here for that extra touch of molasses flavor which deepens the flavor of the brownies and complements the bacon.
- Flour – Nothing too fancy, just the all-purpose kind. It’s the base for these fudgy treats, binding everything together.
- Eggs – You need a couple of them to make it all come together into that dense, cakey, gooey texture that makes brownies so irresistible.
- Vanilla Extract – A little splash of vanilla goes a long way to enhance the chocolatey richness.
- Baking Powder – A small amount to give the brownies just a little lift, so they’re not too dense.
- Sea Salt – You might already be using salted bacon but I always like a little extra sea salt sprinkled on top for that extra pop of flavor. It really highlights the sweet and salty contrast.
Equipment Needed
You don’t need a crazy long list of kitchen tools for this one. Here’s what you’ll need:
- A baking tin – You’ll want a 9×9 inch square tin for this recipe, preferably lined with parchment paper so that you can easily lift the brownies out once they’re done.
- A pan for frying the bacon. Any standard frying pan will do. You’re going to want to crisp up that bacon before folding it into your brownie batter, so something big enough to fit all your strips comfortably is ideal.
- A mixing bowl – For stirring your brownie mix, you don’t need anything fancy. Just a decent-sized bowl for combining your melted chocolate, butter, sugar and eggs.
- A whisk or spoon. To give it all a good mix. I’d go with a whisk for smoothness but if you don’t have one, a spoon works fine.
- A spatula – For scraping the batter into the tin and getting every last drop of that chocolaty goodness.
- A cooling rack – Because brownies are best when they cool a bit before you cut into them and a cooling rack lets air circulate all around the treats.
Instructions To Make Nigella Lawson’s Bacon Brownies
- Prep the oven and tin. Preheat your oven to 350°F (175°C). Line your 9×9 inch baking tin with parchment paper. Make sure there’s enough overhang so you can lift the brownies out after they’ve cooled.
- Fry the bacon – In a frying pan, cook the bacon strips over medium heat until they’re crispy and golden brown. This will take about 5-7 minutes. Once done, transfer the bacon to a plate lined with paper towels to soak up excess grease. When it’s cooled enough to handle, chop it up into small bits. Keep a couple of strips whole for garnish if you want that extra bacon glam on top.
- Melt the chocolate and butter. In a heatproof bowl, melt your dark chocolate and butter together over a pot of simmering water (double boiler style). Stir it occasionally until it’s smooth and glossy. Once melted, set it aside to cool slightly.
- Make the batter – In a large mixing bowl, whisk the brown sugar, eggs and vanilla extract together until smooth. Slowly pour in the melted chocolate mixture, stirring constantly. Sift in the flour and baking powder, folding it into the wet ingredients until just combined.
- Add bacon – Fold the chopped bacon into the brownie batter. At this point, you can also sprinkle in a pinch of sea salt to balance out the sweetness and enhance the bacon.
- Bake – Pour the brownie mixture into your prepared tin and smooth it out with a spatula. Pop it into the preheated oven and bake for about 20-25 minutes or until the brownies are just set but still slightly fudgy in the middle. The top should look shiny and cracked.
- Cool and serve – Let the brownies cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If you want that crispy bacon garnish, now’s the time to crumble it on top. Once cooled, slice them into squares and serve.
What I Learnt
When I first made Nigella’s bacon brownies, I was skeptical. Like, really skeptical. I mean, I love both chocolate and bacon but together? It felt like I was pushing the limits of acceptable dessert combinations. But, just like every Nigella recipe I’ve tried, there’s a reason she’s the queen of comfort food. She gets the balance between indulgence and surprise just right.
The key thing I learned is how much texture matters. The brownie itself is fudgy and deep but then you bite into that crispy bacon and it’s like the contrast of everything – crispy vs. smooth, salty vs. sweet – that makes the flavors pop in a way I didn’t expect. The bacon doesn’t overwhelm the brownie; it compliments it, adding a depth of flavor that’s almost hard to describe. It’s a little like discovering that peanut butter and chocolate are better together than they are apart.
The sea salt on top is non-negotiable. I tried the brownies both with and without and the salt is the thing that really makes the entire dish sing. It doesn’t overpower the sweetness but adds just enough of that savory punch to make it taste… well, like something you’ve never tasted before.
FAQs
Why Would I Put Bacon In Brownies? Doesn’t That Sound Weird?
It’s honestly a game-changer! The bacon adds a salty-sweet combo that hits all the right notes. If you love the whole sweet and salty thing, it’s like a whole new world of flavor. Trust me, once you try it, you’ll be hooked.
How Do I Get The Bacon Crispy Enough For The Brownies?
The key is to crisp up the bacon well before mixing it in. I recommend frying it on medium heat until it’s golden and slightly crispy, then draining any excess fat. No one likes soggy bacon in their brownies, right?
Can I Substitute The Bacon For Something Else If I Don’t Eat Pork?
Definitely! You can try turkey bacon or even crispy fried shallots for that crunch. The recipe is pretty flexible-you’re after that savory, crispy element, so feel free to get creative!
