Chocolate and beer have been enjoying a surge in popularity as a pairing, appearing at tastings and inspiring craft brewers to create chocolate-forward ales. Inspired by that pairing, I decided to combine beer and chocolate in the oven — and then add a savory element that pairs beautifully with both: bacon. The result is a rich, fudgy brownie with pockets of smoky bacon and deep chocolate flavour.
This Beer and Bacon Brownie is indulgent and surprisingly well balanced. If you can find a beer with chocolate or coffee notes, it will enhance the chocolate in the brownie; otherwise use your favourite bottle. For this batch I chose an IPA and Manuka-smoked shoulder bacon. The brownie bakes dense and gooey with crisped bacon pieces throughout — a recipe designed to impress for gatherings or a decadent weekend bake.
- 150g plain flour
- 30g cocoa powder
- ½ teaspoon salt
- 230g caster sugar
- 230g brown sugar
- 100g dark chocolate, melted
- 200g chocolate chips
- 115g butter
- 125ml beer, at room temperature
- 4 eggs
- 2 tsp vanilla extract
- 300g bacon (about 5 slices), roughly diced
- Preheat the oven to 180°C (350°F). Grease or line a 20cm square tin with baking paper, leaving a little overhang to ease removal.
- Dice the bacon and fry it in a pan until cooked through and a little crisp. Transfer to paper towels to drain and cool. Save a moment to blot away excess grease so the bacon pieces don’t add too much fat to the batter.
- Sift together the flour, cocoa powder and salt into a bowl and set aside.
- Melt the 100g chocolate using a double boiler: place a small heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water) and stir until the chocolate is smooth. In a separate small pan, brown the butter over medium heat until it takes on a golden, nutty aroma and colour.
- Pour the browned butter into the melted chocolate and whisk until smooth. Stir in the room-temperature beer until fully incorporated; this thins the chocolate mixture and brings beer flavour into the batter.
- In a large bowl or stand mixer, combine the eggs and both sugars. Beat on medium speed for a few minutes until the mixture is glossy and slightly thickened.
- Reduce the mixer speed and add the chocolate-beer-butter mixture along with the vanilla extract. Mix until just combined and homogeneous.
- Fold in the dry ingredients, then gently fold through the chocolate chips and the cooled bacon pieces. Stir only until everything is evenly distributed — overmixing will make the brownie less fudgy.
- Pour the batter into the prepared tin and smooth the top. Bake for about 60–65 minutes, or until the centre is mostly set but still slightly soft — the brownie will continue to set as it cools.
- When the baking time is up, you can accelerate the cooling process by placing the tin in the refrigerator once it’s cool enough to handle; this helps stop further cooking and keeps the centre fudgy.
- For best texture, allow the brownie to cool completely, ideally overnight, before slicing into 12 generous squares. This resting time helps the flavours develop and makes for cleaner slices.
Serving suggestions and tips: Serve slices warm with a scoop of vanilla ice cream for contrast, or keep them room temperature to enjoy the fudgy texture and smoky bacon notes. These brownies pair well with a cold beer — especially the same variety you used in the batter — or with a strong cup of coffee.
Storage: Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to five days. To freeze, wrap individual slices tightly and store in the freezer for up to two months; thaw in the refrigerator before serving.
Variations: If you prefer a different balance of sweet and savory, try using maple-cured bacon for a sweeter finish, or switch to a stout or porter for deeper roasted chocolate and coffee flavours. For a nutty texture, fold in 50–75g chopped toasted nuts along with the chocolate chips.
This Beer and Bacon Brownie is designed to be bold and memorable: the beer enhances the chocolate while the bacon adds a smoky, savory contrast. It’s a fun recipe to make for gatherings, a weekend treat, or when you want to surprise someone with an unexpected twist on a classic brownie.