By Brent Amos, Winemaker, Fenestra Winery
Bacon Brownies
Ingredients:
- 1 pound smoked bacon, chopped
- 1 stick butter
- 1 1/4 cup unsweetened cocoa powder
- 1/4 cup Fenestra Port
- 1/3 tsp each: cayenne, cinnamon, allspice, nutmeg, salt
- 2 cups sugar
- 2 tbsp vanilla extract
- 3 eggs + 1 yolk
- 1 1/2 cups flour
- 1 cup salted port caramel
Directions:
- Preheat oven to 350
- Cook bacon on low heat until crispy; collect drippings
- Grind bacon to a powder
- Melt butter, add 1⁄2 cup bacon drippings, and port remove from heat
- Stir in cocoa powder and spices
- Whisk eggs, yolk, sugar, and vanilla until well blended
- Combine chocolate mixture with egg mixture, mix
- Add 3/4 cup ground bacon and flour, mix
- Pour half of batter into 9 x 13 baking dish
- Add 1/2 cup caramel; pour rest of batter on top
- Pour 1/2 cup caramel on top, bake for 35 min
Salted Port Caramel Sauce
Ingredients:
- 1 cup sugar 6 tbsp butter
- 1 tsp sea salt
- 1/4 cup Fenestra Port
- 2/3 cup heavy cream
Directions:
- Melt sugar in saucepan over medium-high heat
- Whisk until all sugar is dissolved
- Cook until sugar is dark amber color
- Carefully whisk in port, salt, and then butter
- Whisk until butter is melted and sauce is smooth remove from heat and slowly add cream while whisking
- Whisk until smooth
- Allow to cool before use