Brownies with a Twist
Chris writes: The school year is finally winding down. Exams are being
graded. Papers are being handed back with sighs of relief, regardless of the
grade. Prom pictures are being taken. Retirement parties are being given. Summer
is fast upon us. Finally, time to cook again.
This month as part of this our SecretRecipeClub community blog we were asked to choose from Kristy's blog Gastronomical Sovereignty. This blog has it
all: appetizers ranging from bruschetta to fried squash blossoms with chevre, soups,
salads and mains for all of the ‘vores” (that’s carnivore, herbivore and
omnivore for you non-biology-teachers out there), as well as a nice selection of
sides and sauces. But most importantly, it has desserts. Yeah, that is the one that caught my attention. When I stumbled upon the brownie recipe from a guestblogger that used bacon fat and maple syrup as its primary ingredients I thought,
“Yep. We have a winner!”.
This recipe is designed to make 4 to 6 ramekin chocolate
lava brownies. Since I was only able to locate two of my ramekins I felt an experiment
was in order and tried making them in a cupcake pan instead. It didn't turn out
as bad as I thought it was going to. Actually, as I look across the rack of the
dozen small coffee-infused, maple-bacon chocolate lava cakes one word keeps coming
to mind -- “breakfast”. Think about it: bacon, eggs, maple syrup, coffee AND chocolate! That's a breakfast that would make Bruce Jenner happy. Well... the Bruce Jenner from our childhood that is.
Yeah, tomorrow may be Monday and it may be the start of
the last week school, but starting off my day with one of these cakes is going
to make things a whole lot easier. This recipe is as easy to make, as it is delicious to eat. A big 'Thanks' to Kristy for turning us on to a new guilty pleasure. We have plans on revisiting her blog soon to try a few of her more healthy meals.
Ingredients:
2 eggs
1 cup of strong coffee (if you aren't a coffee fan, chai tea might be tasty)
1/2 cup bacon grease (liquid or room temperature)
1 cup maple syrup
2 eggs
1 cup of strong coffee (if you aren't a coffee fan, chai tea might be tasty)
1/2 cup bacon grease (liquid or room temperature)
1 cup maple syrup
1/2 cup flour
1/2 cup + 2 tbsp cocoa powder (We used Dark Chocolate powder)
1 tsp salt
1 tsp baking powder
What to Do:
Preheat oven to 350 degrees, blend wet ingredients in a food processor, add dry ingredients and process until just mixed. Pour batter into into 4-6 small ramekins or a small baking dish. Bake for 15 minutes and let the brownies sit for 10-15 minutes before serving. Serves 4-6. Refrigerate leftovers.
1/2 cup + 2 tbsp cocoa powder (We used Dark Chocolate powder)
1 tsp salt
1 tsp baking powder
What to Do:
Preheat oven to 350 degrees, blend wet ingredients in a food processor, add dry ingredients and process until just mixed. Pour batter into into 4-6 small ramekins or a small baking dish. Bake for 15 minutes and let the brownies sit for 10-15 minutes before serving. Serves 4-6. Refrigerate leftovers.
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| Dry ingredients |
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| Mixed with wet ingredients |
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| Whisk |
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| Pour |
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| Bake |
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| Done! |
