I have to first say that we don’t have a cute kitchen. Yet. That is numero uno on the to-do list this year. So, please excuse our warm, oaky, contractor grade cabinets, our dark formica countertops, and our dirty stove top.
Jared and I aren’t huge football fans. Actually, we could care less about football. In fact, we only like to know a little bit of what is going on to tease our friends when their team is doing badly. Its fun for us, and they know we have no idea whats going on so its a win win. Well, when you don’t participate in football and the Super Bowl comes around no one really thinks about inviting you to their house. You have to wait patiently and hope someone asks you. Thankfully we have the best, most thoughtful, group of friends in the world and we were invited somewhere! Everyone brought an appetizer or dessert. Galloheys opted for dessert. I searched for a fun new recipe to try and found the perfect one on Food & Wine. Bacon Bourbon Brownies.
Let’s get started.
My first rule about cooking or baking, especially something new, is to do your prep work FIRST. Most of the time there is an exact science to when you add the next ingredient and you will ruin your food if its not all prepped, and sitting pretty on the counter. Do not skip this step!
1/2 cup pecans
1/2 pound sliced bacon
8 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick plus 2 tablespoons unsalted butter
1 cup granulated sugar
1/2 packed cup light brown sugar
3 tablespoons bourbon
4 large eggs
1 teaspoon salt
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
Prep all ingredients. You may cook the bacon while doing this. Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Set aside. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.
In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. With our gas stove, this step took less than 30 minutes and I think we overcooked the brownies by a few minutes. Use your judgement, you know your oven best. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.
Enjoy!
