Butter-y, maple-y, nutty, and bacon-y joys abound, bite after bite, in this brownie fit for royalty. For you doubters out there, yes, bacon DOES go with brownie. For a few years now, it’s been rather stylish to pair bacon with just about anything, including chocolate. In fact, TWO of my friends (unbeknownst to the other) came up to me in recent months and pretty much said, “You’ve gotta make a bacon-and-maple brownie.” For the awesome, bacon-y suggestion, my thanks go out: to Kris Early, of Bella Beads Studio, and to my central-Ohio-homegrown-rock-star-and-X-Factor-Finalist, Josh Krajcik.
- 1 box mix of brownies
- Eggs, as called for on the box
- Oil, as called for on the box
- Water, as called for on the box
- 6 Tbsp butter, softened
- 1/2 cup maple-flavored pancake syrup (I used Hungry Jack Lite Butter)
- 2 cups sifted confectioner’s sugar, more or less to get consistency you want
- 1 cup coarsely chopped pecans, toasted
- 12 slices bacon, cooked and drained (I used Sugardale, my father-in-law’s favorite bacon)
Mix and bake brownies as directed on box. While your brownies are baking, pan-fry your bacon and place cooked bacon on paper towels to let the excess fat drain.
When brownies are done, remove from oven and let them cool completely. While the oven is still warm, place the coarsely chopped pecans on a cookie sheet and toast them for 3 to 5 minutes at 350 F. If you skip this pecan-toasting step, you’ll have to pretend that your frosting has the same level of “ROWR” that can be achieved only via toasting. After about 4 minutes in the oven, your pecans will smell all rich and roasty and toasty. Remove them from the oven and let cool.
Place the butter in a medium bowl. Using the backside of a spoon, smoosh the butter against the sides of the bowl to smooth it out. Smooooooosh!
Mix in the maple syrup. It will look a little gross. Kind of shiny and flecky and slimy. No worries.
Sift your confectioner’s sugar and add it to the bowl. Mix until smooth. It’ll probably still look a little gross. No worries.
Add toasted pecans and mix. It’s going to start looking kind of delicious. Resist the urge to spoon it by the tablespoon into your mouth.
Take 9 of the 12 slices of cooked bacon and chop them coarsely. (Set aside the other 3 slices of bacon to use as a garnish later.) Add the 9 chopped bacon pieces to the frosting bowl and stir completely.
There’s your bacon frosting, my brownie friends. Pour this lumpy, bumpy, smoky, sultry frosting onto the cooled brownies. Spread it into a uniform layer. Do not stick your face onto the surface and begin a hands-free eating session.
Garnish by tearing up the 3 slices of cooked bacon that you set aside. Artfully place the torn bacon pieces on top of the frosting.
Keep refrigerated until serving.
There it is, brownie admirers from around the globe. It’s the Bacon Brownie with Maple-Pecan Frosting, a dessert that will astonish, delight, and satisfy all of the bacon lovers in your life.
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