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Smoked Porter Bacon Brownies

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Nobody says “no thanks” to chocolate, beer and bacon. Smoked paprika in the batter and bacon crumbled on top team with a smoked porter to give basic brownies a savory edge. Look for a smoked porter (that’s a porter brewed with wood-smoked malts) that leans a bit toward the sweet side, avoiding those that contain chilies. (Can’t find one? A standard porter will work just fine.)

Makes: 9 to 12 servings

  • 1 cup unsalted butter
  • 113 cups dark chocolate, roughly chopped
  • 12 cup smoked porter
  • 213 cups sugar
  • 2 eggs plus 2 additional yolks
  • 1 teaspoon vanilla
  • 114 cups all-purpose flour
  • 14 cup cocoa powder
  • 12 teaspoon salt
  • 14 teaspoon smoked paprika
  • 4 slices bacon, cooked and chopped


1. Preheat the oven to 350 degrees F. Grease or prepare with cooking spray a 9-by-9-inch baking dish for thick, tall brownies, or a 9-by-13-inch dish for thinner, wider brownies.
2. In the top of a double boiler, add the butter and chocolate; stir until just melted. Remove from heat, and stir in the beer until thoroughly combined.
3. In a large bowl, whisk together the eggs, yolks, sugar and vanilla until well-combined and fluffy. While whisking continuously, slowly pour the chocolate mixture into the egg mixture; whisk until completely incorporated. Sprinkle the flour, cocoa powder, salt and smoked paprika over the bowl; stir until just combined.
4. Pour into the prepared baking dish and sprinkle with chopped cooked bacon.
5. Bake until brownies are shiny and dry, and the center feels firm, about 50 minutes for a 9-by-9-inch dish or 40 minutes for a 9-by-13-inch dish. Let cool and cut into squares. Store extras in an airtight container.

SERVE IT WITH: a porter or schwarzbier to channel the smoke of the bacon and paprika without adding heft.


Choose a Other Smoked Beer for this recipe

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