I instantly wanted to make these Bacon Bourbon Brownies when I saw them in the magazine. I love the sweet and salty combo and he loves bacon and alcohol just brings it all together. I find homemade brownies hit or miss for me. I've made a batch before that came out rock hard and others that were just okay. I'm actually a fan of the box mix becuase they always turn out right and taste damn good! So anyways... These were actually really good but just a few things: After I baked these, I don't know if I over baked them a few minutes or what, but the outside ones were a little dry. These are definitely a dark chocolate kind of brownie and it needed a little something sweet (maybe that's just me). I whipped up some Maple Bourbon Cream Cheese Frosting to top it off with which married perfectly together with the brownie. In the end the BF liked them and that's what matters the most. Happy anniversary babe!
Bacon Bourbon Pecan Brownies
From Food & Wine
1/2 cup pecans
1/2 pound sliced bacon
8 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick plus 2 tablespoons unsalted butter
1 cup granulated sugar
1/2 packed cup light brown sugar
3 tablespoons bourbon
4 large eggs
1 teaspoon salt
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flourDirections:
- Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.
- In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
- In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
- Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.
Maple Bourbon Cream Cheese Frosting
1 stick of butter (room temp)
1/2 block of cream cheese (4oz.) (room temp)
2 tsp. bourbon
1 tsp. maple extract
1. Mix together butter and cream cheese in your stand mixer until combined.
2. Add about a cup of powdered sugar and the bourbon and maple extract and continue to mix.
3. Add a little more powdered sugar until it is the consistency you desire. (I never measure my powdered sugar).
4. Put in a ziploc bag, cut off the corner of the bag and drizzle onto the cooled brownies.