Bacon And Pecan Brownies Food
POTATO CHIP BACON BROWNIES
Provided by Trisha Yearwood
Categories dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving a 3-inch overhang on all sides. Spray the parchment with cooking spray.
- Put the bacon in a cold, medium skillet, then turn the heat to medium high and cook, stirring often, until very crispy, about 10 minutes. Drain on paper towels and crumble. Reserve the fat in the skillet.
- Melt the butter in the skillet with the bacon fat over medium heat. Add the sugar and stir until starting to dissolve, about 1 minute.
- Beat together the cocoa powder, vanilla, baking powder, salt and eggs in a large bowl until smooth, then beat in the butter mixture. Add the flour and stir until just incorporated. Stir in the chocolate chips, half of the bacon and 1 cup of the potato chips. Scoop into the prepared baking pan and smooth with an offset spatula. Sprinkle with the remaining bacon and chips, pressing them lightly onto the surface of the batter.
- Bake until a toothpick inserted in the center of the brownies comes out with a few crumbs adhering, 25 to 30 minutes. Cool in the pan, then transfer to a cutting board and cut into 16 squares.
PECAN BROWNIES
Steps:
- Heat oven to 350 degrees F. Grease a 13 by 9-inch pan. In medium saucepan over low heat, melt margarine. Add sugar, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and salt; mix well. Add chocolate and pecans. Pour into prepared pan. Bake for 30 to 40 minutes or until set. Cool. Cut into 36 bars.
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- Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan., To prepare the bacon: Spread the bacon in a single layer on a large, rimmed baking sheet, and sprinkle it heavily with brown sugar, to coat., Bake the bacon for 20 to 25 minutes, or until it's crisp but not totally browned.
- When the bacon is cool, crumble or chop it coarsely., To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder., Add the eggs, oil, and water, mixing just until smooth.
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- Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.
- In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
- In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
- Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.
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- Bacon-Bourbon Brownies with Pecans. Food & Wine executive features editor Kat Kinsman tops her rich brownies with bacon and pecans. To enhance the smoky flavor, she mixes some of the bacon fat into the batter.
- Jumbo Brownies. "Like all great desserts," says 1995 F&W Best New Chef Anne Quatrano, "these brownies have only three pertinent flavors: chocolate, butter, and walnuts."
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