Ingredients
- 1/2 cup pecans
- 1/2 pound sliced bacon
- 8 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 stick plus 2 tbsp. unsalted butter
- 1 cup granulated sugar
- 1/2 packet cup light brown sugar
- 3 tbsp. bourbon
- 4 large eggs
- 1 tsp. salt
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups all-purpose flour
Preparation
Step 1
Preheat the oven to 350 degrees. 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 about 8 minutes. Let cool and then chop coarsely.
In a skillet, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels. Let cool. Reserve 3 tbsp. of fat. Finely chop the bacon.
In a saucepan, combine both chocolates with the butter and stir over very low heat until melted. Scrape int a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth.
Sift the cocoa and 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 edges are set and center is is wobbly and a toothpick inserted should have some batter on it. Transfer pan to a rack and let cool.
Gently lift the brownies using the parchment paper. Cut into squares and serve.