Sinful...

There comes a time to throw caution (and moderation) to the wind and embrace pleasures in life - skipping class on a beautiful day, splurging a little bit on a nice dinner, treating yourself to those ridiculously cute suede pumps... or baking something with chocolate and bacon.

The finished product!

I have heard many rumors of the genius combination of bacon and chocolate, but was always skeptical. How could it possibly be that much more delicious? I used to think that bacon was only reserved for special occasions, as in my childhood where the family indulged in the crackling, fatty goodness only once a year on Christmas morning. I stand corrected.

Salty. Sweet. Fatty. Gooey. Crispy.

I followed this fantastic recipe to the letter, except for baking the brownies in cupcake liners to make it easier to handle the caramel inside and adding some candied bacon crumbles on top. While I think I have found brownie recipes I like a little bit better, I would absolutely hold onto the bacon caramel recipe that's swirled in it. The bacon on top was an easy little decoration to whip up, and it advertises the flavors inside! Candied bacon is also a lovely little snack by itself...

So here we are - a little indulgence for those days when you throw caution to the wind.

Bacon Caramel Brownies
From Steph's Bite by Bite

For the candied bacon
2 slices cooked bacon
1/8 C brown sugar

For the bacon caramel

2 slices cooked bacon

1/2 C heavy cream

1 C sugar

6 Tbsp unsalted butter, cut into small pieces

Directions: Cook bacon (6 slices total for the whole recipe) in a skillet over medium heat until brown but still slightly flexible. Remove bacon and place on paper towel to absorb extra fat. Pour out about half of the fat remaining in the pan and reserve the rest for the bacon caramel. Add cream to hot pan and let cool.

Place two slices of drained bacon in a smaller skillet and sprinkle with brown sugar to cover completely. Cook over low heat, turning occasionally, until sugar is dissolved, caramelized and coats the bacon (about 8-10 minutes). Transfer to paper towel again to cool.

Meanwhile, heat sugar in a large saucepan over high heat until the sugar dissolves into a dark amber colored liquid (do not stir). Add butter and cooled bacon cream all at once and stir until butter is melted. Add 2 slices of chopped cooked bacon and stir in. Let cool completely.



For the brownies
8 Tbsp unsalted butter
6 oz dark or semisweet chocolate
1/4 C unsweetened cocoa powder
3 eggs
1 C sugar
1 tsp vanilla extract
1 C all-purpose flour
2 slices cooked bacon, chopped

Directions: Preheat oven to 350 degrees. Prepare muffin tin with liners or spray an 8-inch square pan with nonstick spray.

Pre-baking

Melt chocolate and butter together in a microwave-safe bowl, heating for 30 seconds at a time and stirring in between. Add cocoa powder and whisk until smooth, then add eggs one at a time. Whisk in sugar, vanilla and flour, stirring until just combined.

Spoon batter into muffin tins to fill halfway, or scrape half of the batter into square pan. Dollop caramel into muffins or pour about 1/3 of it on top of the batter in the square pan. Distribute remaining batter on top of the caramel, topping with a bit more caramel and swirling it in.

Chop up candied bacon and sprinkle on top for garnish.

Bake for about 25 minutes if making cupcakes, and 35-40 if making a square sheet. Underdone is better, so you can keep it gooey!