PRINT RECIPE
Author: Petit Jean Meats
Bacon and chocolate. An unlikely pair.
But put them together and you’re sure to fall in love.
INGREDIENTS
For Caramel:
½ cup heavy cream
1 cup sugar
6 tablespoons salted butter
For Brownies:
8 tablespoons butter
6 oz. semi-sweet chocolate chips
¼ cup unsweetened cocoa powder
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
INSTRUCTIONS
1.) Fry bacon until crisp.
2.) Remove bacon and set aside, keep bacon grease in pan.
3.) Add cream to hot pan and let cool. Crumble bacon when cooled.
4.) In large pan, heat sugar over high heat until liquified and a deep amber color.
5.) Add butter and cooled bacon cream all at once.
6.) Stir until melted. Add chopped bacon and let cool.
7.) Preheat oven to 350 degrees.
8.) Line an 8-inch square pan with aluminum foil. Grease with butter.
9.) Melt butter and chocolate together over stove or in microwave.
10.) Add cocoa and whisk until smooth, add eggs, sugar, vanilla and flour. Stir until combined.
11.) Pour half of the batter into pan.
12.) Pour ⅓ of the bacon caramel over the batter and spread out evenly.
13.) (Does not need to cover entire batter, just drizzle throughout.)
14.) Pour the remaining brownie batter over top,
15.) drop spoonfuls of remaining caramel over brownies and swirl.
16.) Bake for 45 minutes.
