I have a brownie recipe that I’ve been making since I was in grade school – it is a recipe I used for a 4-H project at one point, and that my mom and I have played with and perfected over the years. So tonight I decided to take it to the next level and experiment by adding bacon as an ingredient.
The inspiration for my Bacon Brownies came from a very delicious bacon souffle I ate at David Greggory earlier this year. And I must say, the results of my experiment were not bad at all. The bacon gives the brownies a nice smokey kick that is complimentary to the sweetness that makes these brownies so tasty in the first place.
Whenever I tell people how great of a combination bacon and chocolate can be when done correctly, most people don’t believe me – until they try it themselves. So I urge you to give it a chance and taste for yourself!
Bacon Brownies
2 sticks margarine
1/2 cup cocoa
2 cups sugar
4 eggs
1 1/2 cups flour
4 strips of hickory smoked cinnamon bacon (or your favorite bacon), cooked crispy and finely chopped
Melt the margarine. Add the cocoa to the melted margarine. Separately, in large bowl, cream the sugar and eggs well. Add the flour and mix well. Then add the cocoa mix and chopped bacon and stir well. Bake in a 9×14 inch pan for 30-35 minutes at 350 degrees.