Friday, April 13, 2012
Bacon-Bourbon Brownies with Pecans
I KNOW. I know that you just had a small heart attack when you saw the name of this blog post. And rightfully so. Because it has all the good things in the world: booze, pork, chocolate, nuts. Honestly. If I could put my husband and kids in these brownies they would have everything that I love and can't live without. This was my first venture into the world of bacon/chocolate. It's a trendy thing and...to be honest...I've been kind of afraid of it, conceptually. It makes me think of the meat trifle. I know you know what I'm talking about. But I was PLAIN WRONG. The bacon just offers up enough smokiness and saltiness to enhance the chocolate. And the bourbon. And the pecans.
Clicky for the recipe. Be warned: the recipe disappeared from this link a few days ago, so if you want to have it for later, PRINT.
Over-stylized photos taken with Hipstamatic (which may be too hip for its own good):
Look how cleanly they can be cut into squares! I used an 8" square pan, rather than 9", so I guess mine actually turned out a little thicker than intended, but they were just the way I like them: a little crispy on the outside, gooey on the inside, but not too gooey to cut. You will want to eat these warm; let them cool for 20 minutes or so, and then enjoy. The warmth brings out all the flavors so perfectly.
And by all means, have a glass of bourbon with them. I recommend High West. And Knob Creek.
TGIP Rating--Bacon-Bourbon Brownies with Pecans--KEEPER. NOW, I just have to figure out how to get those flavors into a pie. I'm thinking finely chopped bacon in the crust, bourbon chocolate pecan pie filling, candied bacon on top. Will require some more pondering...
Next up: Chocolate Macarons (the French kind). And that Ciabatta I promised (I actually made it, but forgot to take pix. Or maybe I just need an excuse to make it a second time.)