I’ll never forget the first time I came across Nigella Lawson’s Bacon Brownies recipe. It was one of those moments where I thought, ’What? Bacon in brownies? That”s crazy”. But, being someone who’s always up for culinary adventures (and a big fan of both bacon and brownies), I dove in without a second thought. What I discovered was nothing short of a revelation. These brownies hit all the right notes: the rich, chocolatey sweetness you crave in a brownie, balanced with the salty, smoky goodness of bacon. It was an unexpected harmony I never knew I needed in my life.
Bacon, when paired with something sweet like brownies, isn’t just a novelty. It’s a celebration of opposites: salty and sweet, crispy and soft, savory and rich. It’s the kind of recipe that makes you question everything you know about dessert and savor the beautiful chaos that food can be. So, if you’re feeling curious-or maybe you’re already a fan of the whole salty-sweet combo-let’s dive into the world of Nigella Lawson’s Bacon Brownies. Trust me, it’s worth it.
Nigella Lawson’s Bacon Brownies Recipe
Nigella Lawson, the British food icon, has an uncanny ability to create dishes that feel both decadent and comforting. Her Bacon Brownies are no exception. The idea of combining bacon with dessert might seem jarring at first, but once you take a bite, you realize it’s pure genius. The crispy bacon adds texture and an unexpected savory element that complements the dark, fudgy brownie base in a way you never thought possible.
There’s something deeply satisfying about how the bacon flavor sneaks up on you. It’s not overpowering, but it’s there, present in every bite, like a little surprise. And the chocolate? It holds its own, rich and velvety, making you almost forget you’re eating a hybrid of breakfast and dessert. It’s like a perfect mashup of your morning bacon with a glorious chocolatey treat.
Ingredient List
The ingredients for Nigella’s Bacon Brownies are straightforward, but it’s in the balance and technique that the magic happens. Here’s what you’ll need:
- 150g unsalted butter (plus extra for greasing)
- 200g dark chocolate (aim for something with at least 70% cocoa, the bitterness complements the bacon perfectly)
- 200g light brown sugar
- 3 large eggs
- 100g plain flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 150g crispy bacon (preferably streaky, the kind that crisps up well and gives you that salty crunch)
- A pinch of sea salt (optional, but highly recommended to bring out the flavor of both the bacon and the chocolate)
It’s a simple list, but what makes these brownies extraordinary is how these ingredients come together. You’re essentially using basic ingredients that are elevated by the bacon, adding a layer of complexity that makes this dessert unforgettable.
How To Make Nigella Lawson’s Bacon Brownies?
Making Nigella’s Bacon Brownies is a bit like creating an unexpected masterpiece-you’ll be surprised by how effortlessly it all comes together.
- Preheat your oven to 170°C (or 150°C fan-assisted), and butter and line a 23cm square baking tin. Trust me, the lining is important; these brownies are so gooey and rich that you want to make sure they come out easily!
- Cook the bacon: Now, this is where the real magic happens. In a frying pan, cook the streaky bacon until it’s crispy. This should take about 5-6 minutes. Once it’s done, set it aside on some kitchen paper to absorb any excess fat. Once cooled, chop it into small pieces (you’ll want nice, crispy little bits that will give your brownies that satisfying crunch).
- Melt the butter and chocolate: In a heatproof bowl over simmering water (or in the microwave), melt the butter and dark chocolate together. This is where the magic of the brownie batter starts. Stir them together until smooth and glossy.
- Combine the wet ingredients: Take the melted butter and chocolate mixture off the heat and whisk in the brown sugar. Then, one by one, add the eggs and the vanilla extract, beating well after each addition. The texture should be smooth and silky.
- Add dry ingredients: Now, fold in the flour, baking powder, and a pinch of sea salt. Mix until just combined, but don’t overwork it-this keeps the brownies fudgy rather than cakey.
- Add the bacon: The pièce de résistance. Gently fold in the crispy bacon. You want to distribute it evenly but still maintain some of that crispy texture.
- Bake: Pour the mixture into your prepared tin and bake for 25-30 minutes, or until the top is set and slightly cracked but the middle is still a bit gooey. Nigella suggests letting them cool in the tin for a while before cutting, which helps them firm up just enough to cut into perfect squares.
- Serve and enjoy: Once they’ve cooled, cut them into squares. They’re a bit dense, but that’s part of their charm. You can serve them as-is or with a scoop of vanilla ice cream for that extra indulgence.
Things I Learned
Making Nigella Lawson’s Bacon Brownies taught me a few valuable lessons. First, the combination of salty and sweet isn’t just a passing trend-it’s a timeless match. Bacon, when used sparingly, can elevate sweet dishes without overwhelming them. I’ve since found myself adding a little bit of bacon to all sorts of desserts, like chocolate chip cookies or even caramel sauces. Bacon gives just the right amount of depth and richness, without being the star of the show.
Second, the importance of texture cannot be overstated. The crispy bacon contrasts beautifully with the fudgy, almost molten interior of the brownie. I learned that texture plays as big a role in flavor as the ingredients themselves. Without that crispy bacon, these brownies wouldn’t have the same magic. The crispy bits serve as little flavor explosions, balancing out the dense sweetness of the brownie.
Lastly, I learned how crucial patience is when baking. These brownies are forgiving-they’re not fussy. But if you try to rush the cooling process, you might end up with a hot mess. Letting them rest allows the flavors to fully meld together, and you’ll get that beautiful texture that makes these brownies so indulgent.