Description
These brownies are a little bit gooey, but a little bit caky. They are a little bit sweet, but a little bit salty. They have bourbon, bacon, and lots of nuts. What’s not to love!
Ingredients
- 8 slices Bacon
- ½ cups Unsalted Butter
- 4 ounces, fluid Bittersweet Chocolate
- 2 ounces, fluid Unsweetened Chocolate
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 3 whole Eggs
- 1 teaspoon Vanilla Extract
- 2 teaspoons Bourbon
- ¾ cups All-purpose Flour
- ½ teaspoons Course Sea Salt, Plus More For Topping
- ¾ cups Chopped Nuts
Preparation
Preheat the oven to 350°F. Take two pieces of parchment paper and place them perpendicularly in an 8×8” baking pan. Leave some overhang so that the brownies can easily be lifted out of the pan. Grease with butter or oil.
Fry the bacon in a pan until crisp, a few minutes on each side. Chop into small pieces then set aside to cool.
Melt the butter, bittersweet chocolate, and unsweetened chocolate in a double boiler (a saucepan over a larger saucepan of boiling water) or in the microwave.
Stir in the cocoa powder.
In a large bowl, whisk together the sugar, eggs, vanilla, and bourbon until thoroughly combined. The sugar should be completely dissolved, about 3 minutes.
Whisk in the chocolate mixture. Stir in the flour and sea salt. Fold in ¾ of the bacon and chopped nuts.
Pour the batter into the prepared pan and top with remaining bacon, nuts, and a little bit of sea salt. Bake for about 25-30 minutes. Do not overbake! Brownies can be slightly underdone and gooey.
Let them cool completely before removing from the pan. Cut into 9 large (or 16 small) brownies. Enjoy!
Notes:
I used a mix of walnuts, pecans, and peanuts for the nuts, but you can use whatever you have on hand! I think hazelnuts would be great.
There is not a strong bourbon flavor in these brownies. You can totally leave it out if you want.
