Bacon Cheesecake Brownies

Everything is better with bacon. That is simply a law of nature. Brownies are good on their own and cheesecake is good on its own, so putting them together must be even better. Add bacon and you have magic.

I made this for a cheerful gathering of 35 people one Saturday in January, as the final course of a seven-course feast. I served it with vanilla ice cream, although I think lemon sorbet would be even better.

You will need:

300 g bacon

For the brownies:

110 g dark chocolate
160 g butter
250 g sugar
130 g flour
3 eggs
1 tsp vanilla, or the seeds from 2 pods

For the cheesecake:

225 g cream cheese
70 g sugar
1 egg
1 tsp vanilla

• Preheat the oven to 175°C.
• Line a large baking tin with greased baking paper.
• Cut the bacon into very thin strips and fry until crisp. It is important that it is properly crisp, as it will soften slightly in the cake.
• Melt the butter and chocolate over a bain-marie.
• Stir in the vanilla, sugar and bacon.
• Beat the eggs and mix them in.
• Fold in the flour and set aside.
• In another bowl, mix the cream cheese, sugar and vanilla.
• Mix in the egg.
• Pour the brownie batter into the tin and pour the cheesecake mixture over it. Swirl briefly with a spatula to create a marbled effect, but do not overmix.
• Bake in the middle of the oven for 20–25 minutes, or until a thin skewer inserted in the centre shows that it is cooked to your liking.

Serve while still warm, preferably with good ice cream or a sorbet with some acidity.

Enjoy,

Tore