Ingredients
FOR BROWNIES:
4 large eggs
1 cup sugar
1 cup brown sugar
8 ounces melted butter
11/4 cups unsweetened cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour
1/2 cup dates, chopped
1/2 cup walnuts, rough chop
1/2 thick slab cured bacon, cooked & chopped
1/2 teaspoon salt
FOR SAUCE:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 teaspoon ground chipotle pepper
1/2 pound chocolate, chopped
1/4 teaspoon pure vanilla extract
FOR ICED CREAM:
1/2 gallon of vanilla iced cream
Bunch of mint sprigs, for garnish (optional)
Preparation
BROWNIES:
Preheat the oven to 300 degrees and butter/flour pan. Sift all dry ingredients to avoid powdery lumps in the brownies.
Whisk the heck out of the four eggs until they turn light yellow. Add both sugars - and then cocoa, flour, vanilla, butter, and mix to until evenly combined.
Mix in bacon, dates and walnuts to evenly combine.
Pour the batter into pan and bake for 45-55 minutes. When time is up, stick a toothpick in the brownies. If it comes out clean, it’s done. Cool on a rack.
SAUCE:
While the brownies are baking, combine the butter, half-and-half and ground chipotle in a small saucepan over a medium flame. Heat the mixture but do not boil. When a thin papery film will appears on the surface, add the chocolate and vanilla and stir until the mixture is melted and smooth. Remove from the heat and let cool.
TO SERVE:
Set one scoop of your favorite vanilla iced cream atop each brownie square. Drizzle the chocolate sauce over the iced cream, garnish with the mint and serve!
