Comments on: Bacon Brownies

By: George Ouzts

George Ouzts — Wed, 13 Jan 2010 23:56:56 +0000

I’m trying to perfect this recipe from scratch (I’m on my fifth revision). I’m finding you really need to compensate for the additional grease the bacon adds to the recipe by cutting your butter or oil by a third otherwise, they tend to be too greasy. I agree with the other posters about cutting up the bacon–much better product in the end. I suggest mincing it and then cooking it until the pieces are barely crisp and then draining it, stirring it into the batter at the end. And definitely use the bacon grease instead of butter when flouring the baking pan to add more flavor. For some kick, I add a chopped chipotle pepper in adobo sauce (a scant tablespoon worth for a standard 9 x 9 pan recipe) stirred in at the end as well.

By: Sean

Sean — Mon, 11 Jan 2010 21:21:56 +0000

I actually used the Betty Crocker non-Hershey’s turtle mix and they were great. In addition to the bacon, I greased the glass pan with the bacon drippings. I cut my bacon into little strips and peppered them through out the brownies. Couldn’t tell the difference between the walnuts and the bacon until you bit into them.

This weekend there is a beer and bacon tasting at one of the local pubs. 5 different craft brews and 5 different bacon dishes in 2 hours.

BACON!!!!!!

By: Conscious Eating | Beyond Within

Conscious Eating | Beyond Within — Sun, 10 Jan 2010 13:45:04 +0000

[...] an award for my faggots. I love to cook and bake, and I have no problem handling and cooking meat. Bacon brownies anyone? Of course, I’ve had the whole “bad veggie!” thing levelled at me because [...]

By: deekyu

deekyu — Wed, 23 Dec 2009 00:53:37 +0000

I first made bacon brownies a year and a half ago the very way described here… a few batches later (I have some finishing in the oven at this moment), I now cook the bacon crispy and when it has cooled I crumble it into bits, removing the gristly parts. I mixed this right in with the brownie mix in hopes to get a better bacon-effervescence.

mmmm.

By: Exquisite bites at Co Co. Sala « Dining & Designing in the District

Exquisite bites at Co Co. Sala « Dining & Designing in the District — Tue, 29 Sep 2009 03:58:35 +0000

[...] chocolate-covered bacon. Yeah, chocolate plus bacon. (If you’re a huge fan of that combo, try this recipe for bacon brownies. You’re not going to find a better recipe for a dessert/breakfast [...]

By: Dana Vigilante

Dana Vigilante — Thu, 23 Jul 2009 13:28:16 +0000

I love bacon brownies and everytime I bring them somewhere, everyone raves about them. One suggestion which I found very helpful – after I cook the bacon, I set it too cool and drain, then using a scissor, I cut it into small pieces and mix it into the brownie mix! Works great. Also recently added chopped, fresh jalapeno’s to the mix! Dana Vigilante

By: Chicken Sausage Stuffed With Provolone and Sage Leaves, Wrapped in Proscuitto, Served in a Baguette | Bacon Today

Thu, 16 Jul 2009 08:05:36 +0000

[...] Brownies (a tribute of sorts to our bacon brownies): [...]

By: All Good Things Taste Like Bacon | Bacon Today

All Good Things Taste Like Bacon | Bacon Today — Thu, 09 Jul 2009 08:04:21 +0000

[...] bacon brownies [...]

By: leslie

leslie — Wed, 27 May 2009 17:19:17 +0000

ITS ME AGAIN LESLIE. I HAVE A SUGGESTION. WHAT ABOUT BACON FLAVORED MILK.
OR MAYBE BACON FLAVORED ICE CREAM/MILKSHAKES!

By: leslie

leslie — Wed, 27 May 2009 17:16:43 +0000

I MADE THIS YUMMILISOUS FOOD IN MY ELEVATOR AND IT WAS AWESOME