Station Brewnies

WHAT YOU NEED
Brewnies
- ¾ cup (1½ sticks) unsalted butter, cubed
- 6 ½ oz dark chocolate, broken into pieces
- 1/3 cup Station Cold Brew Concentrate
- 3 eggs
- 1 ½ cups packed, golden yellow sugar
- 2/3 cups all purpose flour
- ½ cup 100% unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup dark chocolate chips
- ½ cup pecan pieces
Ganache
- 2 oz semi-sweetened chocolate, broken into pieces
- ¼ cup heavy cream
Bacon Shards
EQUIPMENT NOTE
12”x9”x1”deep baking pan, lined with baking parchment and greased
INSTRUCTIONS
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Preheat your oven to 350F/180C and melt the butter and chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Once melted, remove from the heat and allow to cool. When cool add the cold brew concentrate and stir
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In a stand mixer, beat the eggs and sugar until the mixture is thickened and increased in volume. While in a separate bowl, combine the flour, cocoa powder and salt
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Fold the cooled chocolate mixture into the egg mixture and sift in the dry ingredients, and fold together and fold in the chocolate chips and pecan pieces
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Pour your mixture into your baking pan and level the surface and place in the oven and bake for 20-25 minutes. When done remove from oven and leave to cool completely in the pan before removing or cutting into squares
BACON SHARDS
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In a bowl add the cold brew concentrate, mix with the bacon pieces, and leave to soak. Then, add the fine pecan pieces to a bowl with the sugar and mix.
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Remove the bacon pieces from the cold brew concentrate and dredge in the pecan/sugar mixture. Press so the mixture sticks and place on a foil lined baking tray and place until the broiler grill under they start to crisp and bubble. Remove and cool
GANACHE
Gently heat the heavy cream in a saucepan over a low heat. Add in the chocolate and stir until smooth and glossy. Leave to cool and thicken
TO FINISH
Smear the top of each brewnie with some ganache and a bacon piece