Bacon Brownies! You read it right, Bacon Brownies!

I love bacon. It is salty, smokey, meaty, fatty goodness. Really. There aren’t many things I like better than bacon. Wait…did I just write that? I don’t like any other food better than bacon. Sliced thin and cooked crispy. Sliced thick and cooked ’til it’s still chewy. Bacon Bits. BLTs, hold the T&L. Bacon makes everything better. Trust me, I know. I have a very good friend who made some Maple/Candied Bacon ice cream. Words fail me…sublime, awesome, incredible, stupendous does not begin to describe Little Miss Maple’s ice cream creation. Bacon cornbread. I really could go on for hours about bacon.

Another favorite food group is chocolate. Dark chocolate. Milk chocolate. Chocolate syrup. Chocolate milk. Chocolate ice cream. Chocolate cake with chocolate frosting. Chocolate covered anything. I’ve had Special Dark Chocolate with a super high chocolate liquor and  the partially ground nibs. Ahhh…chocolate.

Now, those of you who know me know that I get bored. When I get bored I usually wander into the kitchen and see what damage I can do. This has brought about such creations as The Whole Hog (pulled pork, ham, & bacon) and the aptly named Widow Maker ( 5 oz Beef Brisket, a double layer of deep-fried pickles, 1/4 lb cheeseburger, 6 oz coleslaw, an over easy fried egg, and several slices of bacon). Yeah, like I said I get bored.

So, three or four months  ago, or so, I whipped up some good, ol’ fashion brownies. You know, the type that uses real chocolate and not cocoa powder, lots of eggs, lots of sugar, and just enough flour to hold everything together. Real brownies. Almost, not quite, but almost like fudge. They were awesome. Really. Awesome. Okay, confession time. I hate baking. But with results like these I’ll bake.

This is where it gets weird. See, before I sampled the brownies I had a bacon cheeseburger. I’m sure you haven’t forgotten, but in case you have, I LOVE bacon. And a bacon cheeseburger is just the thing.

Eating my brownie after having finished my bacon cheeseburger the brownie tasted great. And I started to wonder. Hmmm…what would bacon brownies taste like? I mean, really, what would that be like. I like bacon. I like brownies. What do I have to lose? I’m somewhat cautious, so I decided I’d make a small batch and see what people thought. Well, the people we gave samples to loved them. So, we made a full-sized batch and the sold out in three days. Forty-eight bacon brownies in three days. Looks like we stumbled onto something.

We’ve been selling plain and bacon brownies ever since. Bacon brownies usually sell out in a day and a half. Plain brownies last four to six days. Yeah, seems like a lot of people like bacon brownies. I have bacon brownie evangelist. Really. When a new customer asks about bacon brownies, a people in the restaurant who’ve had then usually persuade others to try ’em. Out of the hundreds of bacon brownies we’ve sold only a few people haven’t liked them.

I’ve since found out that I reinvented the wheel as there are hundreds of bacon brownie recipes online. Mine, however, are among the few that use real chocolate.

So, I thought I’d share my recipe for bacon brownies. Don’t think you’d like them with bacon? Just leave it out.

Smokin’ Will’s Bacon Brownies


5 oz Butter

20 oz Bittersweet chocolate (I use baking chocolate with a Cacao solids content of 64%, but any bittersweet chocolate will work)

4 oz Unsweetened Chocolate

2  TBSP Instant coffee

8 Extra Large Eggs

2 TBSP Vanilla extract

24 oz Granulated Sugar

7 oz Pastry flour (cake flour works very well, and I’ve taken to using AP flour, but this is the original recipe)

1.5 TSP Baking Powder

1 TSP Salt

1 lb cooked bacon (cook it the way you like it. We cook some crispy and some chewy to give it a different texture)


Melt both chocolates, butter, and instant coffee in a double boiler (don’t have one? Fill a pot with water and turn on the gas, put chocolate, butter, and instant coffee into a stainless bowl that fits inside the pot.) When everything is melted and mixed together, remove from heat and allow to cool.

While the chocolate is cooling, beat the eggs and when frothy add vanilla. Slowly add sugar, beating until the sugar is melted into the eggs (the mixture might be a little grainy still, that’s okay, as long as it’s not really grainy).

Carefully add eggs to chocolate, stirring constantly to keep eggs from cooking.

Sift the dry ingredients together and slowly stir into batter.

Line a half sheet pan with parchment paper  and spray with pan spray.

Bake at 325F until a toothpick comes just a little sticky. Allow to cool COMPLETELY before trying to cut them. Until the brownies are totally cool they won’t cut very well.

So, let me answer some questions that usually come up. 1. If you let the chocolate cool too much and it starts to harden up you can reheat it until it loosens up. 2. The chocolate needs to be cool enough to stir in the eggs without cooking them. You can jump through the hoops of adding some chocolate to the eggs and mixing in really well (a process called tempering) and then add the eggs to the chocolate, but if you’re careful and watch what you’re doing you can mix the two without trouble. 3. Did you notice I didn’t put in a cooking time? That’s because I don’t know your oven, whether it holds a consistent temps, or has hot spots. They’re done when their done.

You’ll have to tweak this recipe to suit your taste, but it’s worth the trouble. And, if you don’t want to go to the trouble, come on in and try one of ours!