Make it. Eat it. Love it.
There is not much to say other than; Everything is better with bacon.
I don’t think there will be much argument in saying that bacon is probably everyone’s favorite meat and if you don’t eat it, well then, you’re just missing out. Big time. People love bacon so much there is even a blog out there dedicated all to the amazing sinful strip of deliciousness. Check it out: Bacon Unwrapped.
I’ve always been a bacon on its own type person. Leave it alone because it’s just so good the way it is why mess with it? That all ended as soon as I ate my first bacon chocolate chip pancake. Who would have thought bacon and chocolate could be so right for each other? After that it was all downhill, I was putting bacon in chocolate chip cookies, dark chocolate cupcakes, you name it, if it was made with chocolate, I added bacon.
Then came these brownies. I had seen a recipe for caramel brownies in the past and my obsession with adding bacon to everything turned into this. These are probably the most decadent and delicious brownies I have ever eaten. They will keep for about a week (if it lasts that long!) in the refrigerator but make sure to heat them up before serving or eating. This will make the caramel in the center nice and gooey.
This recipe makes a large baking dish worth of brownies that can feed a crowd with left overs. It can easily be halved.
(You can wipe the drool off your computer now, the next photo isn’t until after the recipe)
For the caramel:
4 Strips of Bacon
1 Cup Cream
2 Cups Sugar
12 Tablespoons Butter
For the brownies
12 tablespoons Butter
12 ounces Dark Chocolate Chips
1/2 cup Cocoa Powder
2 cups Sugar
2 1/2 teaspoons Vanilla
2 cups Flour
3 pieces Bacon, Cooked and Crumbled
In pan, fry 4 slices of bacon until crisp. Remove bacon and set aside and reserve bacon grease in pan.
Add cream to bacon grease and let cool completely.
Crumble bacon and add to cream
In a pot heat sugar over medium heat until sugar turns to liquid and turns a light brown color.
Add butter and cream mixture to sugar and stir until combined and butter is melted.
Preheat oven to 350F
Grease a large baking dish (I used a 13X8 1/2)
In a large pot melt chocolate chips and butter over medium heat.
Remove from heat and add cocoa and eggs (one at a time, beating after each addition)
Add sugar, vanilla and lastly flour. Stir until combined
Pour half the brownie batter into baking dish and layer with half of the caramel.
Pour the rest of the brownie batter on top of the caramel and layer with rest of caramel.
Using a knife swirl the caramel into the brownie batter and top with crumbled bacon.
Bake for 40-50 minutes. Keep on eye on the brownies while baking. You do not want to over cook them. You want them to be slightly undercooked so they stay soft and the caramel stays gooey.
Let cool. Cut into small pieces right before serving
Ok, you can start drooling again. 🙂