April 28, 2010 § 1 Comment
Decadence and excess is the name of the day. After one of my teammates enlisted my help — or surveillance — in making fudge for her French class, I decided today was a good day to try out one of the recipes that has been in the back of my mind for awhile: Salted Caramel Bacon Brownies. There are no words to describe these…rich, gooey, the base brownie tastes like pure melted chocolate and the caramelized bacon adds a smoky, salty note. That said, more than a couple bites of this is enough to make you feel quite guilty, and more than a little sick. I did cut a couple corners on this recipe; I stole the bacon from Cloister breakfast, neither wanting to fry the bacon myself or make the caramel using the leftover bacon fat. And we invited a couple of the swimmer girls over to eat them. Who, unfortunately, seem to exercise more restraint than lightweight rowers. Come on, don’t tell me you’re on a lawnparties diet too!
Some poor, depressed, heartbroken soul needs to come take these off my hands because these are the brownies hell is made of.
The brownie base is adapted from my favorite, David Lebovitz. The rest of the recipe is the creation of Kate from Savour Fare. See the recipe here or go to her site here.
Bacon Salted Caramel Brownies
Adapted from David Lebovitz
For the Bacon Caramel:
2 slices bacon
1/2 c. heavy cream
1 c. sugar
6 T. salted butter
In 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.
For the brownies:
8 T salted butter, cut into pieces
6 oz. bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 c. sugar
1 tsp. vanilla extract
1 c. flour
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.