Served at the 2019 Wild Bacon Wine Trail, OakGlenn Winery

1 cup butter, melted and cooled
2 Tbsp vegetable oil
1 cup white sugar
3/4 cup firmly packed brown sugar
3 large eggs
1 tsp vanilla
1/2 tsp salt
1 cup all-purpose Flour
1 cup unsweetened cocoa powder
1 large Hershey’s Chocolate Bar, chopped in chunks
Cooked bacon cut into 1 1/2 inch pieces (for topping on the brownie)

Lightly grease an 8 X 12-inch baking pan with cooking spray or use Parchment paper to line the pan.
Combine and mix, butter, oil and both sugars in a 2-quart mixing bowl. Mix well. Add eggs and beat 1 minute. Sift flour, cocoa powder and salt. Slowly add dry ingredients to wet ingredients and mix gently till combined. Fold in chocolate chunks.
Pour batter in prepared baking pan. Bake 20 – 25 minutes or until the center of the brownies is set to the touch. (Do not over bake).
Let cool for 10 minutes and slice in squares.

Cream Cheese Topping
In Food Processor blend:
8 oz. cream cheese cut in cubes
3 tbsp sour cream
2 tbsp dark brown sugar

Pulse in food processor till creamy consistency. Place mixture in a freezer bag and chill 3 hours. Snip off a small corner of bag and pipe on brownies. Top with a piece of cooked bacon if you like.

Serve with OakGlenn Sweet Ruby wine

Chocolate Chunk Squares topped with Bacon OakGlenn Winery

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