Bacon-Pedro Ximenez-Chocolate Brownies
"The Father Of All Days"
Roughly adapted from Maida Haetter’s Brownie recipe
5 ounces bittersweet chocolate
3 ounces rendered bacon fat (from good quality apple wood, smoked bacon, save the bacon to add into the brownies)
3 ounces unsalted butter
¾ teaspoon Kosher salt
2 cups sugar
2 tablespoons Pedro Ximenez Sherry
1 cup plus 1 tablespoon sifted AP flour
1 cups walnuts, lightly toasted and roughly chopped
1 cup dried cherries, roughly chopped
reserved bacon from rendered fat
Adjust rack one-third up from bottom of oven and preheat oven to 425°. Line a 13x9x2 pan with foil, butter the foil.
Melt the chocolate and butter in a bowl over a bain marie, stir with a whisk to combine, whisk in the bacon fat and set aside to cool mixture.
In a small bowl using a mixer, beat the eggs and salt until slightly fluffy. Gradually add sugar and continue to beat at medium-high speed for 15 minutes until mixture forms a ribbon when the beaters are raised. Transfer to a large mixing bowl. Add the Pedro Ximenez to the cooled chocolate mixture. On the lowest speed, add the chocolate to the eggs, scraping bowl with a rubber spatula and beating only enough to blend. Still using the lowest speed and rubber spatula, slowly incorporate the flour, beating only enough to blend. Fold in the nuts, cherries and reserved bacon bits handling the mixture as little as possible.
Pour into prepared pan, spread smooth. Place in the oven and immediately lower heat to 400°F. Bake 21-22 minutes, test with a toothpick. Push the toothpick into the center of the brownie, when there is no uncooked batter on the removed toothpick: it is done.
DO NOT OVERCOOK.
Remove from the oven and immediately invert onto a rack or cookie sheet, remove pan and foil. Invert again. Cool completely and then chill for about 30 minutes before portioning.
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