Try this Bacon Salted Caramel Brownies recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan, fry two slices of bacon until crisp (I find it’s easiest to do this when the bacon is cut in half). Remove bacon, set aside, reserving bacon grease in the pan. 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 and a deep amber color. Add the butter and the cooled bacon cream all at once, and stir until the butter is melted. Add the chopped bacon and let the mixture cool thoroughly.
Preheat the oven to 350 degrees.
Line an 8 inch square pan with two sheets of aluminum foil that covers the bottom and sides of the pan. Grease the foil with butter or a little Baker’s Joy.
In a large microwaveable bowl, melt the butter and the chocolate together in the microwave (start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter) (You can also melt them together over the stove). Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the sugar, vanilla and finally the flour. Stir only until combined.
Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesn’t have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl.
Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator.
Cut into small pieces and enjoy the gooey, salted caramel bacon goodness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (913g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1609 | ||
Calories from Fat: 761 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.6g | 113 % | |
Saturated Fat 35.9g | 179 % | |
Monounsaturated Fat 31.5g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 1388.4mg | 427 % | |
Sodium 112541.4mg | 3881 % | |
Potassium 1448.1mg | 38 % | |
Total Carbohydrate 187.3g | 55 % | |
Dietary Fiber 18.6g | 74 % | |
Sugars, other 168.7g | ||
Protein 56.4g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1609
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