At first blush, the combination of bourbon, bacon and pecans might not make sense to the mind. But trust me, your taste buds will understand it all and thank you for it. Here’s what one reader wrote about this bourbon, bacon and pecan brownies recipe, which is featured in Baked Chicago’s Simply Decadent Brownies Cookbook:
“Love, love, love the Bourbon, Bacon and Pecan brownies! (Yes, bourbon and bacon!) These brownies were so moist and chocolatey with a hint of bourbon and a hit of salt from the bacon to finish off each bite. So delicious you’ll want to share these with friends and family!” JAStenzel review from Amazon.com
Bourbon, Bacon and Pecan Brownies
In a medium skillet, cook the bacon until crispy. Reserve 1/4 cup of the bacon fat and set aside. Let the bacon cool and chop roughly. Set aside.
Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening.
In a medium bowl, mix together the flour, cocoa powder and salt. Set aside.
In a large heatproof bowl set on top of a small saucepan of simmering water, melt the dark chocolate and butter. Stir constantly, until smooth. Remove from heat and cool slightly.
With an electric mixer on medium-low speed, beat the eggs, granulated sugar, and brown sugar until frothy (about 1 minute). Beat in the melted chocolate mixture, bourbon and reserved bacon fat. Fold in the flour mixture and pecans, just until combined.
Spread the batter in the prepared baking pan. Sprinkle the chopped bacon on top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out nearly clean. Cool the brownies completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
6 slices of bacon
2 cups all-purpose flour
1 teaspoon salt
10 ounces dark chocolate, chopped
1/2 cup pecans, chopped
2 tablespoons unsweetened cocoa powder
1/2 cup butter
1 cup granulated sugar
1/2 cup dark brown sugar
3 tablespoons bourbon
Number of servings: 16
Cooking time: 35 minutes