Bacon Browines

Now if your into Bacon, and your into Baking. Then you probably thought about Baking Bacon Browines. Our Bacon Brownie recipe is baconlicous. One bite will make you chew it, swallow it and take another bite. Standard procedure really, but not so standard brownies. Lets get our brownies Baconed.


  • ½ cup Bacon Fat
  • 4 oz. Unsweetened Chocolate
  • A pinch of Cayenne Pepper
  • 4 Regular-sized Eggs (or 3 jumbo)
  • ½ tsp. Salt
  • 2 cups Granulated Sugar (+ 1 Tbs. for the Bacon Topping)
  • 1 tsp. Vanilla
  • 1 cup All-Purpose Flour
  • 2 strips of Candied Bacon (check out page)
  • 2 Tbs. hardened Sugar from the Candied Bacon process
  • ¼ cup crushed Pecans



    Bacon Brownie Preparation
    1. In a double boiler, slowly melt the ½-cup bacon fat with the unsweetened chocolate and Cayenne pepper, stirring occasionally until well blended.
    2. Let the chocolate mixture cool to room temperature (keep it liquid – do not let it get hard).
    3. In a large bowl, beat the 4 eggs together until light and foamy.
    4. Continue to beat, while adding the Salt, sugar and Vanilla.
    5. While still beating
    6. Add the cooled chocolate mixture into the eggs and sugar mixture and with just a few swift strokes combine. Even if you normally use an electric mixer, do this part manually. Before the mixture becomes uniformly colored, gently mix in the all-purpose flower (sifted flour is recommended to ensure there are no floury clumps).
    7. Add brownie mixture to a 10x10 inch well-buttered (or greased) baking pan.

    Bacon Topping Preparation
    1. Crush the candied bacon and the hardened sugar left from the candied bacon preparation into little bits.
    2. Combine the crushed candied bacon with the crushed pecans and a Tbs. of granulated sugar and mix well.
    3. Sprinkle the candied bacon/pecan mixture evenly over the bacon brownie batter.

    Bake the bacon brownies at 350°F for approximately 40 minutes. You can check to see if your bacon brownies are done baking by taking a regular toothpick and poking through the center of the baking pan. If the brownies are ready, the batter won’t stick, but there should be a little bacon brownie residue left on the toothpick to ensure the brownies are still moist.

    Let the bacon brownies cool to room temperature and then cut into squares and serve.