Breakfast Brownies

Breakfast Brownies you ask…well they contain chocolate, espresso and bacon! Sounds like a great breakfast to me! Best brownies I have ever made. These brownies are to be enjoyed anytime of the day!

Ingredients:
1 pound unsalted butter
1 pound plus 12 ounces of semisweet chocolate chips
6 ounces of unsweetened chocolate, I used Bakers
6 jumbo eggs
3 tablespoons of espresso powder or instant coffee granules, I used instant coffee
3 Tablespoons of pure vanilla, I used Mexican
2 1/4 cups sugar
1 1/4 cups flour
1 Tablespoon baking powder
1 teaspoon salt
3 cups of chopped walnuts, optional
1 1/2 pounds of thick sliced bacon, cooked crisp and crumbled*

Preheat oven to 350 degrees.

Prepare a 12 x 16 pan with a spray of shortening and flour like Bakers Joy or use butter and flour.

In a medium bowl, melt butter, one pound of chocolate chips and unsweetened chocolate in microwave. Check at one minute intervals and stir. Cool slightly. In a large bowl, stir (do not beat) together eggs, coffee or espresso granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and cool to room temperature.

In a medium bowl, whisk together 1 cup of flour, baking powder and salt. Toss with cooled chocolate mixture. In a separate bowl, toss bacon, chocolate chips and walnuts in remaining 1/4 cup flour. Add to the chocolate batter and pour into the baking pan.

Bake for 20 minutes, tap the side of the pan to the wall of your oven to let any air escape. Bake for an additional 15 minutes, or until a cake tester comes out clean. Do not overbake. Cool thoroughly and refrigerate. Cut into big pieces. 😃

*I cooked my bacon in the microwave with several sheets of paper towels on the bottom of a large plate. Cover the top with one sheet of paper towel and cook about one minute 20 seconds per piece of bacon. You want your bacon crisp and cooking it in the microwave, wicks away the fat and grease. Use 2 pounds of bacon for a bolder taste of bacon.

Adapted from Ina Garten.

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