Bacon Caramel Kahlua Brownies

· by · in Uncategorized. ·

At the request of some friends here is my recipe for Bacon Caramel Kahlua Brownies

I took the recipe from two different sites and tweaked them to suit my needs I will include the links to the other 2 sites at the end.

For the bacon caramel:

  • 4 slices bacon (original called for 2 slices, I was like oh hell no)
  • ½ c. heavy cream
  • 1 c. sugar
  • 6 T. unsalted butter (original recipe called for salted butter, but there was enough salt from the bacon)
  1. In a small saucepan, fry four slices of bacon until crisp (easiest to do this when the bacon is cut in half). Remove bacon, set aside, reserving bacon grease in the pan. Add cream to hot pan and let cool. When bacon is cool, crumble or chop finely.
  2. In a larger pan, heat the sugar over high heat until the mixture is liquid and a deep amber color. Add the butter and the cooled bacon cream all at once, and stir until the butter is melted. Add the chopped bacon and let the mixture cool thoroughly.

For the brownie

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces quality dark chocolate (60 to 72%, or higher), coarsely chopped
  • 1 cup unsalted butter, cut into 1-inch cubes
  • 1 1/2 cups sugar
  • 1/2 cup firmly packed light brown sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons Kahula or other coffee liquor

Instructions

  1. For the brownie, preheat the oven to 350 degrees Fahrenheit.
  2. Butter the sides and bottom of a glass or light colored metal 9 x 13 inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
  3. In a medium bowl, whisk together the flour, salt and cocoa powder.
  4. Place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature at this point.
  5. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining two eggs and whisk until just combined. Add the kahlua and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
  6. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is a just a trace amount of the flour mixture visible.
  7. To assemble the brownie, pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. Make sure you have about 1-2 tsp left of caramel sauce for later. Use your offset spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
  8. Bake the brownies for 30-40 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs. I first did 30, but way to under cooked, so I put it back in for another 10 minutes and I think it worked out perfectly.
  9. Remove the brownies from the oven. Lightly coat the remaining brownies with the remaining caramel. Might be better to do after the brownies are cool a little bit, I didn’t bother to wait and still happy with the results
  10. Cool the brownies completely before cutting and serving.

1) Bacon Salted Carmel Brownies (savour-faire.com) The caramel base came from this one.

2) Bacon Caramel Brownies (kirbiecravings.com) The brownie base came from this one. The caramel mix here uses sour cream and I don’t use sour cream, and thought it would throw off what I was going for both in terms of taste and texture.

And now for what I love about WordPress…other links of similar interest

Related articles

Leave a comment