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

  1. 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

  2. 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

  3. 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

  4. 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

  1. 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.

  2. 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