BACON JAM BOURBON BROWNIES
Bacon jam (recipe below)
½ cup melted butter
1 cup brown sugar
1 tsp instant espresso ( or instant coffee)
½ cup flour
1/3 cup cocoa powder
2 tbls bourbon ( I used Four Roses single barrel)
3/4 cup semi sweet chocolate chips (or chocolate chunks)
Powdered sugar for dusting
Preheat oven to 325 . Grease a 9×9 baking pan.
In medium to large bowl, mix melted butter and sugar. Add in espresso, and eggs, and stir until well combined. Mix in flour and cocoa powder. Stir in bourbon, and fold in chocolate chips. Pour batter into prepared pan.
Bake for 20-25 minutes, or until a toothpick inserted in center comes out with just a little chocolate on it. Do Not overbake! Remove from oven, and add the bacon jam to the top. Let cool. Dust with powdered sugar, cut into 9 big squares or 12 smaller ones. ENJOY!
8 pieces bacon (chopped)
2 tbls brown sugar
¼ cup maple syrup
2 tbls. balsamic vinegar
2 tbls bourbon (I used Four Roses Single Barrel)
2 tbls butter
Cook bacon until the fat starts to render, and bacon is starting to brown. Drain a little grease off, if your bacon is really fatty. Add the rest of the ingredients. Simmer, stirring frequently until mixture starts to turn dark, and syrupy. This may take anywhere from 10 minutes to 25 minutes, it should just be syrupy, and not starting to burn. Take off, and let cool. Transfer to food processor, and pulse until almost jam consistency, but still has some bacon chunks in it.
IF you have leftover, after putting on brownies, use for toast, or put it on a burger.
NOTES- you can replace the bourbon with vanilla, in both recipes if you prefer (just 1 tbls for brownie recipe) When brownies start to look glossy on top, and just starting the crack around the edges, is when I take mine out. They will set up, after they are completely cool. Brownies are great without bacon jam too, but it’s a fun way to change it up.