BACON JAM BROWNIE
For the Brownie:
1 tray Chef’s Line Chocolate Melting Cake Batter
For the Bacon Jam
2# Patuxent Farms Applewood Smoked Bacon, diced
1 c. Turbinado sugar
½ c. Rycoff Sexton sherry vinegar
For the Bacon Jam:
Render the diced bacon in a heavy bottom pan. Careful not to scorch.
Once the bacon is crisp add the sherry vinegar and turbinado sugar.
Stir to dissolve sugar and allow to coat all of the bacon.
Remove the bacon from the rendered fat quickly.
Allow to cool but do not refrigerate.
Pulse the bacon jam in a food processor. Store in a sealed container.
For the Bacon Jam Brown:
Use a mini muffin pan for best performance. Non stick Silpat works very well.
Spray muffin pan with Optimax spray.
Sprinkle about 1 tsp. Bacon Jam into each cup.
Scoop or pipe chocolate melting cake batter on top of each – ¾ full.
Bake at 350F convection for 12 – 15 minutes. Tops will just start to crack.
Cool for 15 minutes before removing from pan.
Best served warm with Butter Pecan Ice Cream.