THIS is how you make brownies epic-ly delicious – swirl candied bacon throughout the brownie batter and sprinkle even more candied bacon on top. The result is a fudgey, chewy, rich brownie with a smoky, salty kick. Never have pork and chocolate tasted so good together.
Candied Bacon Brownies
Makes one 9×13″ pan of brownies
(from King Arthur Flour)
12 ounces thick cut, uncooked bacon
light brown sugar, to coat
1 cup Dutch-process cocoa
2 1/4 cups granulated sugar
3/4 cup confectioners’ sugar
1 1/4 teaspoon salt
1 1/2 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon espresso powder, optional; for enhanced chocolate flavor
4 large eggs
3/4 cup vegetable oil
4 tablespoons water
- Preheat the oven to 350°F.
- Line a 9×13″ pan with aluminum foil and grease lightly, or line with parchment paper (I prefer to line with parchment paper because it’s less mess to clean up, and it’s easy to lift the brownies out of the pan).
- Spread the bacon in a single layer on a wire racked placed over a large, rimmed baking sheet.
- Coat the strips of bacon with a heavy sprinkling of brown sugar.
- Bake the bacon until it’s crisp but not totally browned (about 20 to 25 minutes).
- Remove the candied bacon from the oven, and place it on a plate or parchment to cool. Do not cool the bacon on paper towels as it will stick. When the bacon is cool, crumble or chop it coarsely.
- In a large bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder.
- Add the eggs, oil, and water, mixing just until smooth.
- Stir half of the chopped candied bacon into the brownie batter.
- Spoon the brownie batter into the prepared pan, smoothing the top.
- Sprinkle the remaining candied bacon on top of the brownie batter.
- Bake the brownies for about 35 minutes or until a toothpick inserted into the center comes out mostly clean, with a few wet crumbs clinging to it.
Note: Brownies should be stored in an airtight container in the refrigerator for no more than 4-5 days.