Yes, you read that right. The best of both worlds. Chocolate and bacon. You might have heard of chocolate covered bacon or candied bacon, but not bacon brownies. I hadn’t either until I came across this recipe at King Arthur.
I have to give a word of caution here. These brownies are NOT healthy. They are high in salt, sugar and saturated fat. If you have any health issues with salt or cholesterol, please be advised.
Now that that’s out of the way, let’s proceed to the recipe.
8 oz bacon
brown sugar to coat (if you want to “candy” the bacon)
2/3 cup cocoa
1 1/2 cups granulated sugar
1/2 cup confectioners’ sugar
3/4 teaspoon salt
1 cup Cup for Cup flour (such as King Arthur)
1 tablespoon espresso powder, optional; for enhanced chocolate flavor
3 large eggs
1/2 cup vegetable oil*
2 tablespoons water
*Or a combination of vegetable oil and bacon fat
Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan.
Spread the bacon in a single layer on a large, rimmed baking sheet, and sprinkle it heavily with brown sugar, to coat. You do not have to use the brown sugar
Bake the bacon for 20 to 25 minutes, or until it’s crisp but not totally browned. Remove it from the oven, and place it on a plate or parchment to cool. Don’t place it on paper towels; it’ll stick. When the bacon is cool, crumble or chop it coarsely.
To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder.
Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.
Sprinkle the candied bacon atop the brownies.
Bake the brownies for about 35 minutes (in the 8″ square pan), or 25 to 30 minutes (in the 9″ round pan). When done, a toothpick inserted into the center will come out clean, or with a few damp crumbs clinging to it.
Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve.
- I did not candy the bacon. This recipe has 2 cups of sugar in it already. I think candying the bacon would be too much, but it’s completely up to you.
- I made the bacon ahead and let it cool down.
- I poured the bacon grease into a glass measuring cup, then made up the difference with grapeseed oil. You do not have to use the bacon grease.
- Making the bacon in the oven is a greasy mess-I would use a frying pan here if you are not candying the bacon
- This batter is very dense. It will take muscle to stir it. I did not use my stand mixer but you might want to save your arm!
- I mixed the oil, eggs, and water in a glass measuring cup, then poured that into the dry ingredients.
- I added 1/2 tsp vanilla as I left out the espresso powder ( I can’t drink coffee). This enhances the chocolate flavor
- I used an 8″ square pan. Brownies were done at 25 minutes. Your oven may vary.
These brownies are decadent, rich, salty and very sweet. The bacon and chocolate combo totally works.
These brownies will wow. I guarantee it! Please post your results if you try this recipe.