Dish-trict Culinare: Bacon and Bourbon Brownies

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Bacon Brittle, Bourbon-Caramel, Chocolate Fudge Brownies

Twice a month, we’ll pass along simple, seasonal dishes made with ingredients that can be found at your neighborhood market in a series we call Dish-trict Culinaire. In honor of National Brownie Day, we’re passing along a manly twist on the traditional batch of brownies that Santa will love, should you choose to leave them by your tree. Introducing: Bacon brittle, bourbon-caramel, chocolate fudge brownies. (Try saying that four times fast.)

 


Ingredients

1 cup brown sugar
½ cup maple syrup
½ cup water
1 tablespoon salted butter
2 teaspoons vanilla extract
1 teaspoon baking soda
½ cup chopped pecans
6 slices of cooked bacon, drained on paper towel and diced
Pinch of salt
Pinch of cayenne

½ cup of your favorite caramel sauce
1 tablespoon of your favorite* bourbon

¼ cup bacon drippings
¼ cup salted butter (about 2 ½ tablespoons)
2 ounces unsweetened chocolate
2 teaspoons vanilla
1 cup sugar
Pinch of salt
2 eggs
½ cup all purpose flour
½ cup semisweet chocolate chips
6 slices of cooked bacon, drained on paper towel and diced

*Only because sipping on your favorite bourbon while baking makes it that much more fun.

 


For the Brittle:


In a medium-sized saucepan, combine the brown sugar, maple syrup, and water. Stir over medium heat until the sugar dissolves and the syrupy liquid begins to boil. Attach a candy thermometer to the side of the pan, making sure the bulb is submerged without touching the bottom or sides of the pan. Turn the flame up to high, and cook the syrupy goo until it reaches 302 degrees F (hard break temperature). Note: the sugar mix will continue to foam and rise as it cooks. This is 100% normal. Immediately remove from heat. If the mixture gets much hotter, the sugar mix will start to smoke and give your brittle a bitter taste.

Using a wooden spoon, quickly stir in the butter, vanilla, baking soda, pecans, and bacon bits, mixing until thoroughly combined. While still piping hot, spread the mixture on to a greased sheet tray or non-stick surface so that it’s about ¼ inch thick. Season with a pinch of salt and cayenne pepper. Set aside and allow to cool for at least 15 minutes before trying to break into pieces.


For the Brownies:


Preheat your oven to 325 degrees F and spray an 8×8 square baking pan with vegetable spray.

Combine the caramel and bourbon until thoroughly mixed and set aside.

Combine your bacon drippings, butter, and unsweetened chocolate in a large pan and melt over low heat, stirring until mixed. Remove from heat and add your vanilla, sugar, and salt. Next stir in your eggs, beating until combined. Now, sift your flour into the mix and fold it into the batter until smooth.

Pour half of the brownie batter into your greased backing pan, and sprinkle half of the chocolate chips over top. Pour in the remaining amount of batter and then using a spoon, drizzle your bourbon caramel over the
square pan making three equally spaced lines.

Bake until the top begins to crack and a knife slides out clean, about 30-35 minutes


To Serve:


Sprinkle with the bacon brittle crumble, remaining bacon bits, and remaining 1/4 cup of chocolate chips. Drizzle with more of the bourbon caramel. Season with a pinch of salt and voilà.

  • bzilla

    i’m making this, you devil!