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I’ve seen recipes for whiskey bacon brownies before. I’ve even used them. But I was looking for the one I like the other day and it disappeared, so I figured I’d just make one myself and share it with the world. Or the thirty or so of you who read this, that works too. 🙂 As a perpetually busy person, brownies from scratch are not normally my thing. Actually, brownies in general aren’t normally my thing. However, they are my husband’s, and every once in awhile I decide I like him and make a treat. His work is facing the end of a fiscal year this week, plus he’s got three full days of class over the weekend, so he needs some brownies. And some whiskey. And some bacon.
I’m not sure if the bacon craze of a few years back is still ongoing or not, but when it was in its heyday I threw my husband a booze and bacon birthday party. Since then I’ve developed a little bit of an obsession with boozy desserts. I don’t have much of a sweet tooth when I’m not pregnant, but a good hostess serves dessert. Because I appreciate alcohol (not in an alcoholic type way, but I love wine tastings and people with awesome mixology skills), adding it to the desserts I wasn’t really enjoying made it more fun for me. So, hopefully you will enjoy these too, but if they’re too time consuming, do it the real frenzy way: box brownies with a couple teaspoons whiskey and slices of bacon mixed in.
Recipe for Whiskey Bacon Brownies
Serves about 20, 45 minutes (15 active)
2 cups sugar
1 cup butter
1/2 cup cocoa
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
5-10 slices bacon
1/4 cup butter
2 tbsp whiskey
1.25 oz milk chocolate (1/4 of the 7 oz cooking chocolate)
- Cook up some bacon and set aside. Aim for crisp even if you normally like it floppy. Set aside.
- Make the glaze. Melt the butter and chocolate in a saucepan on low heat. Stir in whiskey. Set aside.
- Mix the batter. Start with melted butter, eggs, and sugar. Then add cocoa, vanilla, flour, and baking powder.
- Pour half the batter into your pan. I use an 8 x 8 for thicker brownies, 9 x 13 for thinner.
- Add bacon. You can put it in strips or crumble it up and spread them out.
- Add the rest of the batter.
- Take your whiskey glaze and swirl it throughout the top layer of the batter.
- Bake at 350° for 20-25 minutes.
- If you used strips of bacon, it is important to cool them before you cut – 15 minutes in the fridge should be fine.
Friends, I am not a baker. This is the most basic brownie around, and you’ll probably find similar versions of it all over the place. For my whiskey bacon brownies, I do omit any salt just because the bacon is salty enough. But, if you want to use your own version and just add some whiskey glaze and bacon, be my guest. I don’t think it will change much. Since I’m not an expert I don’t know if you’re supposed to bake brownies in glass or not, but I switch back and forth depending on what’s clean and have no problems. My grandma did just buy me a new Wilton pan and it’s awesome, so I’ve been using that. I also recommend this article from SheKnows if you want brownie baking tips, like how to make them cakelike over fudgy. Now go out and enjoy some whiskey bacon brownies!