Thursday, December 24, 2009

Bacon Brownies with Bourbon Caramel Sauce

Happy Holidays!

The results from the Bacon Brownie poll are in, and the winner is, "For Shiz" with 64 percent of the vote, followed by "Just Make Me Some" getting 35 percent. So, as my holiday gift to you, I'm sharing my secret recipe for Bacon Brownies with Bourbon Caramel Sauce!

I created this dessert specially for the Eat My Blog charity bake sale, and the brownies sold out in under an hour.  It's a unique dessert, rich, meaty, firing on all palate cylinders, sweet and salty and buttery and chocolaty and bacony!  It combines all the best things in the world, from chocolate, to booze, to bacon, to butter, to sugar, all into one tidy little package.

Enjoy your holidays - and maybe some Bacon Brownies, too!

Note: for the sake of the sale, I baked the caramel sauce into the brownies, but if you're serving this as dessert for a dinner party, you can bake the brownies and then drizzle the caramel sauce over them right before serving.

Bacon Brownies with Bourbon Caramel Sauce
Makes 9 brownies

2 eggs
1/2 tsp vanilla extract
1 cup sugar
1/2 lb bittersweet chocolate
1/2 cup butter
1/2 cup flour
1/4 cup unsweetened cocoa powder
1 cup thick cut bacon, chopped

bourbon caramel sauce:
1 cup sugar
1/4 cup bourbon
1/4 cup butter
1/4 cup heavy cream


To make the bourbon caramel sauce, cook the sugar over medium-low heat for about 10 minutes or until golden brown and caremalized.  Add the bourbon and stir to combine.  Then, add the butter and cream and stir to combine.  Cook for another 10 minutes, or until the sauce comes together.

To make the bacon brownies, preheat the oven to 350 degrees.

Cook the bacon in a saute pan over medium heat until crispy.  Remove from pan and drain on paper towels.

Whisk together the eggs, vanilla and sugar until smooth. In a double boiler, melt the chocolate and butter, stirring to combine. Add it to the eggs/vanilla/sugar mixture and stir to combine. Then, sift together the flour and cocoa powder, and fold into the wet mixture.  Fold in the bacon.

Spread the batter into a parchment-lined 8 inch square pan.  Drizzle the caramel sauce over the top.  Bake for 20-25 minutes.

Let cool in the pan.  Cut into 2 inch squares (should yield 9 brownies).

Source for Ingredients:

bourbon vanilla extract, Niman Ranch thick cut bacon, organic unsweetened cocoa powder, organic cane sugar, organic butter and Reserve Bourbon from Trader Joe's

organic flour, bittersweet chocolate and organic heavy cream from Whole Foods

organic eggs from Healthy Family Farms (Hollywood Farmers Market)


  1. I'm making black bean brownies tonight for one of our Christmas desserts! I'll let you know how they come out. I've heard they are supposed to be super moist. I don't think you could have something more opposite than black bean brownies and bacon brownies... LOL...

  2. Oh, yum! Let me know how they turn out. I think everything tastes great with chocolate! lol!


  3. I'm still bummed I didn't get to try one at EMB! I should have snuck one when they were still in my apartment! :)

    Thanks for sharing the recipe. Happy holidays!

  4. Woo hoo! Thanks for sharing this recipe. I hope to make it in the coming weeks! BACON!

  5. They're so yummy! Let me know how they turn out if you decide to make them!!


  6. Thank you so much for the recipe! This is my rainy day baking project. Love your blog, can't wait to bake/cook more from here :)

  7. What a fun idea! I hope they turned out fabulous... :)

    I've been feasting on bacon this weekend. I got my new installment of Zingerman's Bacon of the Month Club: