Between blog posts, I do quite a bit of baking. And I have to admit that, lately, I've been getting a little bored. So when I saw a recipe in Food & Wine for bacon bourbon brownies, I thought that they sounded just crazy enough to be fantastic. So I began tweaking the recipe.
If you're still with me after figuring out that I made brownies containing meat and liquor, I promise you won't be sorry. It sounds pretty weird to put these things together but (to most people) all 3 of these things are great on its own so why not put them together?
I have to admit, I am certainly not a bacon-eater, bourbon-drinker, or brownie-eater (unless they're gluten-free) but I couldn't, in good conscience, tell you to try these without actually having tried them myself. The salty-smokiness of the bacon complimented the chocolate nicely, and the subtly of the bourbon added a little something extra as well. So if you're brave, give these a shot (or at least make them for your man!) and let me know what you think!
Bacon Bourbon Brownies (Adapted from Food & Wine Magazine)
Yield: One 9"x9" pan
4 strips of bacon, cooked to crisp and broken into small pieces (save 3 tablespoons of the fat)
9 tablespoons butter
10 oz semisweet chocolate
3/4 cup sugar
1/2 cup brown sugar
3 large eggs
3 tablespoons bourbon
1 1/4 cup flour
1 teaspoon salt
1/3 cup chocolate chips
Preheat the oven to 350 degrees F. Spray a 9" square baking pan well.
In a medium saucepan, stir the butter and chocolate over medium-low heat until melted together. Add both of the sugars and stir for several minutes, until the sugars begin to dissolve. Remove from heat. Add the bourbon and saved bacon fat. Cool slightly.
In the meantime, combine flour and salt in a small bowl.
Add the eggs to the slightly cooled chocolate mixture and stir until combined. Stir in the flour mixture. Stir in 3/4 of the bacon pieces.
Pour into prepared pan and sprinkle with remaining bacon and chocolate chips.
Bake 45 minutes, or until a toothpick inserted into the center comes out clean.