Virgin Chocolate Chunk Brownies With Maple & Benton Bacon

"I created this recipe using whole grain pastry flour from Bobs Red Mill and Olive Oil from California Olive Ranch for a promo I was doing for them on my website 30A EATS. It was a big hit! Any Bacon or Maple Syrup will do, and if you want to leave out the Bacon you can. I love the sweet and salty flavor it gave to the brownies."
 
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photo by sprinkles11 photo by sprinkles11
photo by sprinkles11
Ready In:
30mins
Ingredients:
8
Yields:
9 large brownies
Serves:
9-12
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ingredients

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directions

  • Preparation:

  • Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
  • Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
  • Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.
  • Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.

Questions & Replies

  1. What do COR and BRM stand for?
     
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Reviews

  1. Easy to make and delicious!
     
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RECIPE SUBMITTED BY

<div id=pageHead style=margin-top: 0px; margin-right: 0px; margin-bottom: 30px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; color: #363636; background-position: initial initial; background-repeat: initial initial; padding: 0px; border: 0px initial initial;> <h1 style=border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; clear: both; font-family: 'Droid Sans', Georgia, Times, 'Times New Roman', serif; font-weight: normal; font-size: 40px; line-height: 1.2em; padding: 0px; margin: 0px; border: 0px initial initial;>About</h1> </div> <div class=post style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; position: relative; background-position: initial initial; background-repeat: initial initial; padding: 0px; border: 0px initial initial;> <div id=attachment_828 class=alignleft wp-caption style=margin-top: 4px; margin-right: 24px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; float: left; display: inline; color: #717171; font-family: Arial, sans-serif; line-height: 13px; width: 260px; padding: 0px; border: 0px initial initial;><img class=wp-image-828 size-full style=vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; padding: 0px; margin: 0px; border: 3px initial initial; title=Susan Benton, 30AEATS src=http://30aeats.com/wp-content/uploads/2011/02/susan-benton.jpg alt=Susan Benton, 30AEATS width=250 height=412 /> <p class=wp-caption-text style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; line-height: 1.5em; background-position: initial initial; background-repeat: initial initial; padding: 0px; border: 0px initial initial;>Susan Benton, Owner | 30AEATS.com</p> </div> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>I love food it is just that simple.&nbsp; No matter where I may travel, it is my mission to source out the best food and product possible. I am honestly most happy when I can meet the people behind the operations. Chefs, farmers, cheese makers, distillers all fascinate me, and I find their work compelling and interesting.&nbsp; It is an incredible experience to be around people in an industry that are so passionate, dedicated and hard working. Even more fascinating, is that all of this work is done to feed our basic needs, yet can be transformed into magical works of artistry on a plate or in a glass.</p> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>With 30AEATS, I hope to share with you the people behind our food, where good food comes from, and where you can get it. It is my goal to help you discover the flavors of our region so that you in turn will support the people that feed us good food, Invest in it and yourself, and buy artisan products.</p> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>I am a freelance food writer, I cook, photograph, blog and eat. I also paint, mainly abstract using acrylic. I enjoy developing recipes and use knowledge gained from my travels and personal experiences to cultivate them. I am the owner of a massive cookbook collection which I plunder through daily, some which have been in my family for several generations. I fish, grow herbs and plants, and raise kids. One of which is<del style=border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; padding: 0px; margin: 0px; border: 0px initial initial;></del>&nbsp;at the University of Alabama<del style=border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; padding: 0px; margin: 0px; border: 0px initial initial;></del>, the other is a Senior in high school. I am married to an Orthopedic surgeon, which really comes in handy.</p> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>I was in a near fatal head-on collision a little over 10 years ago, and the easiest way to describe the outcome is to say I broke everything but my right arm and my face, sustaining internal injuries as well. Divine intervention, my caring medical team, and family are what got me to the place where I am today. I have had more than forty surgical procedures, understand chronic pain as I live with it daily, and sympathize with others who are in it. My approach to healing is not found in a medicine bottle, but in the natural remedies found in our food. The joy of creating and eating good food, and sharing food with family and friends, has brought me great comfort, inspiring conversations, and a new lease on life! I believe food can heal the body and spirit.</p> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>My first husband had family owned restaurant&rsquo;s in New Orleans, and he was considered raised in &ldquo;the business&rdquo;. His uncles and cousins were shrimpers and fishermen, while his mother and aunts were chefs, cooks and seafood wholesalers; most still working today in the Rigolets and living along Chef Menteur. We met at LSU, Baton Rouge and both worked in the restaurant industry. Upon graduation he continued in the restaurant business, and I went on to my field of Education and Health in Ascension Parish, with Chef John Folse nearby to inspire me with his cuisine.</p> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>I spent many years in New Orleans and consider it home, as it was the place I lived the longest. My passion for food, culture and cooking really kicked in as a teen when my father was stationed there. Though I could make a mean fried egg sandwich by grade school in Charleston, and throw together Pancit with my maid Lourdes in the Philippines, the first meal that I cooked on my own was for my family when I was fifteen. Jambalaya in a cured black iron skillet was enjoyed, and washed down with cool sweet tea. I had not yet mastered the art of cayenne pepper and may have added just a pinch too much, but no one dared say a thing!</p> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>As the daughter of a Naval Officer who was stationed all over the world, I was fortunate to learn about many new cultures and try many cuisines. I traveled the globe and loved the anticipation of each new place we were going to live. My roots are Southern, will remain that way, and my cooking style is traditional Southern Fare with a dash of flavors from my travels thrown in. In New Orleans,we call that lagniappe.</p> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>My Father and generations before him hail from Alabama, and were in the Grocery business in Carbon Hill, while my mother&rsquo;s family is from Georgia with some lingering&nbsp; in Savannah. Most migrated to Orlando to live in the &ldquo;country&rdquo;, rich with orange groves and agriculture, where my mother was raised. My Grandmother went on to remarry her high school sweetheart after my grandfather passed, and became a peanut farmer in Statesboro, Georgia. I have wonderful childhood memories of visiting them on the farm, family gathering over a harvest table, driving the tractor thru the fields, and catching catfish in the nearby pond with my sister.</p> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>Living on the Gulf Coast for more than 30 years, and Florida for the last fifteen, I have built a lifetime of food knowledge, skill, and relationships with people in the industry.&nbsp; I am always eager to learn and absorb new ideas, and share ways to incorporate and promote our local fisherman, chefs, farmers, agriculture and restaurants into the &ldquo;new&rdquo; movement of the moment.</p> <p style=margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; line-height: 1.5em; color: #717171; font-family: Arial, sans-serif; padding: 0px; border: 0px initial initial;>Owner of 30AEATS.com<br />Contributor to Emerald Coast Magazine<br />Contributor to EAT, Sowal.com<br />Association of Food Journalists<br />Association of Food Bloggers<br />Member James Beard Foundation<br />Member of the Southern Foodways Alliance<br />Member of the Cultural Arts Alliance<br />Sustainer-Member Junior League of Pensacola<br />Member of The Fishin Chix, Pensacola</p> </div>
 
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