Several years ago I shared a recipe for gooey bacon brownies. I know the thought of bacon in something that is sweet is still odd to a lot of you. It was that way to me too, but I thought why not. The funny thing is that when I made these, then had friends try them, let me tell you something. To this day, people who have either heard about them or tried them, the first question is, “Do you have any of those bacon brownies?”
There was a time when I made these things a lot. I really enjoyed trying out different ways of layering them, presenting them. Not to mention the fact of taking them to different parties is always fun for me to do.
When I put this up this recipe in July of 2012, it was inspired thanks to an ebook called 21 Bacon Desserts Recipes That You’ll Wish You Would Have. Going back and looking to see if the author did anything or just to see what was happing with the book, looks like it’s nowhere to be found. It’s unfortunate, the book has some very interesting, with a lot of very unique recipes.
Now for the recipe itself, the components are straightforward. If you have made any brownies or baked goods before, it’s not mind-blowing at all. You start by making a bacon caramel, which I have to say. If you wanted, you could just do the bacon caramel sauce, and not make the brownies. Another good option is that you can double up on the ingredients for the bacon caramel, have some for the brownies, then the rest for later. Now, one thing that you have to keep in mind while making these. Don’t overcook the brownies! A problem that a lot of us do constantly is overcooking our baked goods. We overcook brownies, cookies, cakes. Remember this, actually, do me a favor, write it down, put it in your phone, or wherever. Just because you took it out of the oven, doesn’t mean it’s going to stop cooking instantly.
For these lovely morsels, they are supposed to be undercooked. Don’t put a toothpick or something in to see if they are cooked or ready. I like the shake test of the pan. Just tap the pan a little bit, a little movement means that you are good to go. In any case, you are going to let them cool, then pop them in the refrigerator for an hour or so. This allows for nice slices. Don’t worry though, they will still be gooey and full of tasty caramel.
If you are wondering why I’m posting this recipe again after 5 plus years, a few reasons. You learn how to do a few things better, so why not pass that learning along. I also was able to take some pictures that look so much better, which really show how awesome and tasty these brownies really are.
I hope everyone makes these and enjoys every single bite of them. They are truly a very tasty sweet to have. Enjoy the brownies!
Gooey Bacon Brownies with Caramel Sauce
Prep time: 20 minutes Cook time: 35-45 minutes,
Bacon Caramel Sauce
- 3 slices of bacon, A thick cut is best
- 1/2 cup of heavy cream
- 1 cup of sugar
- 6 tablespoons unsalted butter
- 8 tablespoons unsalted butter, cut into pieces
- 6 ounces semisweet chocolate (chips or chocolate bar)
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup white sugar
- 1/2 cup light brown sugar (not raw sugar, but the kind mixed with molasses)
- 1 teaspoon vanilla extract
- 2 tablespoons vanilla bourbon (optional)
- 1 cup all-purpose flour, a mix of either 1 cup cake flour, or a mix of a 1/2 cup of cake flour, with whole wheat flour
- 1 teaspoon baking powder
- 2 slices of cooked bacon, chopped
*Bacon Caramel Sauce: In a dry skillet, fry bacon until crisp. Remove bacon and add cream to hot pan and let cool. When bacon is cool, crumble or chop finely.
In a larger pan, heat the sugar over high heat until the mixture is liquid, keep an eye on the caramel. It is very easy for this to go quick, and burn your caramel, which means you have to start over. Mix in the butter and the cooled bacon cream. Stir until the butter is melted. Add the chopped bacon. Remove pan from heat and let the mixture cool thoroughly.
Brownies: Preheat the oven to 350° F (175° C) degrees. Line an 8-inch (20-cm) square pan with aluminum foil or parchment paper that covers the bottom and sides of the pan. If using foil, grease the foil with butter, if using parchment, then just butter the pan and lay paper in the pan.
Melt the butter and your chocolate chips, or chocolate bar by microwaving in a microwave-safe bowl in 30-second intervals. Stir after each melting, add the cocoa and mix until smooth. Next add in the eggs one at a time, followed by the sugar, vanilla, bourbon vanilla, if using, along with the flour and baking powder. Stir until combined.
Pour half of the batter into the prepared pan. Over top of that, spread a third of the bacon caramel in an even layer, if caramel is stiff, reheat slightly to allow for easier spreading. Spread the rest of the brownie batter over the top and finish with the remaining caramel sauce over the top of the brownies.
Bake for 35 to 45 minutes. The brownies will have a nice rise, along with bubbling. If you have to or aren’t completely sure stick a toothpick in an area where there is no caramel, if it comes out slightly clean, remove from the oven, and let cool. You can also shake the pan slightly, and a little bit of movement also means it is ready to be removed. Don’t forget it will still be cooking, for several minutes after it is out of the oven. After it has cooled, refrigerate for at least 1 hour, then cut into squares, or whatever shapes you desire.
Yield: 12 to 14 servings
*Note – Depending on your bacon type, you may need to add some oil to the pan to help cook your bacon. American bacon has a lot of fat so you won’t need to do this at all.