I've been dying to try making bacon brownies since I first read about them, oh, a year or so ago. Tonight I worked up the courage and actually gave it a shot. I used
this recipe from Bacon Today as my starting point, but ended up tweaking it a little here and there, as is my way.
Step 1: First up was a biggish tweak: cooking the bacon. I decided to forgo doing it in a pan on the stove, since I didn't think it would crisp up enough - Australian bacon is significantly thicker than American, so I sent Ben out to the BBQ with a load of the raw stuff and told him to cook it until it was dead. Or something along those lines. I know the recipe says not to cook it until it's crispy, but that's how I like my bacon, m'kay?
Step 2: Grab your brownie mix. Since these were supposed to be for a work event, I doubled the recipe (hence the two boxes).
Anyone from Tuesdays with Dorie who is still reading this blog may now clutch their pearls. Yes, those are BOXES of brownies. No, I didn't learn my lesson about how easy it is to make brownies from scratch. What can I say? I'm a lazy cook. Speaking of TWD, check it out - my logo design is on a pair of boxers. Kinda cool, eh?
Step 3: Mix up the brownie batter, then pour about half of it into a prepared pan:
Step 4: Press a piece of bacon into the brownie mix. Don't be shy - squish it on in there. Then repeat until you've covered all of the brownie.
Step 5: Eat the leftover bacon. Share with your husband if you're feeling generous.
Step 6: Pour the remaining half of the brownie mix over the bacon, and spread it out - you want the bacon totally covered.
Step 7 (optional): Grab some toffee sauce or caramel or what have you and drizzle it over the top. Draw lines through the drizzle if you think it will make it look prettier:
The close up kind of looks like something from Alien, doesn't it?
Step 8: Bake according to directions on the box. Mine recommended 25-30 minutes, but I decided to give it another couple of minutes since the bacon layer seemed to be making it take longer to cook.
Step 9: Admire how pretty your brownies are:
Step 10 (you might want to ignore this one): After letting them cool in the pan for a few minutes, flip the brownies out onto a cooling rack (yeah I know you're not supposed to do this, but it's just how I roll - and as you'll see, karma caught up with me for it).
Step 11: Realize that the brownies are still completely gooey on the bottom, and frantically try to flip them back into the pan so you can shove it back in the oven. Naturally, it will fall apart everywhere. Curse yourself for being a brownie rebel and trying to use a cooling rack. Scream for your husband to come help you, then scream at him to work faster to move pieces into place while your hands are covered in flaming hot chunks of half-baked brownie.
Step 12: Smash the gooey pieces of brownie back together with a spatula, then whack it all back in the oven. Give it another 20 minutes, after which time it will be fully baked (or yours could be done before this - frankly, I really don't know). If it's been disassembled and reassembled like mine, it will go from a pan of brownies that is a thing of beauty to a pan of brownies that looks like it was caught in a tragic farming accident:
Step 13: Eat a piece anyway. Especially if you just found out that you have gestational diabetes (holla!) and this will be the last dessert you'll be eating for the next three months. *sob*
It's a little hard to see where the bacon pieces are, so I've added some arrows for your viewing pleasure.
The Verdict: Not bad! The bacon added a bit of crunch and saltiness (although some of that may have also been from the seared hand skin that I peeled off the top - kidding, I'm KIDDING), but if I didn't know what the additional ingredient was, I'm not sure I'd actually have been able to identify it as bacon unless I pulled out a piece. It was actually quite subtle and tasty, and I'd recommend that you give it a try. Only maybe without the half-baked brownie fondling. Because that hurts like a mofo.