Recipes Desserts Brownies Bacon-Bourbon Brownies with Pecans 3.0 (844) 3 Reviews 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. Sweet and Savory Bacon Dishes By Kat Kinsman Kat Kinsman Instagram Twitter Website Kat Kinsman is senior editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, former host of Food & Wine's Communal Table podcast, and founder of Chefs With Issues. Previously, she was the senior food & drinks editor at Extra Crispy, editor-in-chief and editor at large at Tasting Table, founding editor and managing editor of the EPPY Award-winning CNN Eatocracy, as well as vice chair of the James Beard Journalism Committee. She is a frequent public speaker on the topics of food and mental health. Kinsman won a 2020 IACP Award for Personal Essay / Memoir, has had work included in the 2020 and 2016 editions of The Best American Food Writing and was nominated for a James Beard Broadcast Award in 2013. Food & Wine's Editorial Guidelines Updated on July 7, 2022 Print Rate It Share Share Tweet Pin Email These sweet-savory brownies get added smoky flavor thanks to bacon fat in the batter. Photo: © Fredrika Stjärne Active Time: 30 mins Total Time: 1 hrs 40 mins Yield: 24 brownies Ingredients ½ cup pecans ½ pound sliced bacon 8 ounces bittersweet chocolate (chopped) 2 ounces unsweetened chocolate (chopped) 1 stick plus 2 tablespoons unsalted butter 1 cup granulated sugar ½ packed cup light brown sugar 3 tablespoons bourbon 4 large eggs 1 teaspoon salt ¼ cup unsweetened cocoa powder 1 ½ cups all-purpose flour Directions 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. Rate it Print