Truly Decadent Bacon Brownies

Moist, dark fudge brownies with the smoky allure of crunchy bacon bits — what a tempting combination! Bacon, baked with brown sugar to "candy" it, is sprinkled atop the brownie batter just before baking. The result? Salt, sweet, and smoke in each delicious bite. Our thanks to the folks at Applegate for suggesting this recipe; we made these brownies with their Natural Sunday Bacon.
Prep
20 mins
Bake
35 mins
Total
1 hr 25 mins
Yield
16 brownies
Truly Decadent Bacon Brownies

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan.
  2. Spread the bacon in a single layer on a large, rimmed baking sheet, and sprinkle it heavily with brown sugar, to coat.
  3. Bake the bacon for 20 to 25 minutes, or until it's crisp but not totally browned. Remove it from the oven, and place it on a plate or parchment to cool. Don't place it on paper towels; it'll stick. When the bacon is cool, crumble or chop it coarsely.
  4. To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder.
  5. Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.
  6. Sprinkle the candied bacon atop the brownies.
  7. Bake the brownies for about 35 minutes (in the 8" square pan), or 25 to 30 minutes (in the 9" round pan). When done, a toothpick inserted into the center will come out clean, or with a few damp crumbs clinging to it.
  8. Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve.

Tips from our Bakers

  • For smoky flavor throughout, substitute up to 1/4 cup bacon fat for 1/4 cup of the vegetable oil in the recipe.
  • Don't want to candy the bacon? That's fine. We enjoy the added sweet/salty touch of brown sugar, but it's not critical to the recipe.
  • From the folks at Applegate: We advise the brownies be refrigerated after baking, as soon as they've come to room temperature. They contain cooked bacon, and should be stored at temperatures below 40°F for no more than 4 to 5 days.
  • Shouldn't there be baking powder or baking soda in this recipe? No, no mistake; the texture of the brownies is perfect with just the leavening from the eggs.