“They were interesting.” -Amber, BB Marketing
It’s another Bramble’versary. Amber, our resident marketing genius, designs our rotating home page photos, our newsletter, lays out our e-books and takes the best photographs of anyone on the team. She started out as my part time assistant five years ago but didn’t stay there long; it was apparent she had skills that exceeded what I needed in an assistant. I’ve never replaced that assistant position and Amber’s never looked back. We’re lucky to have her. And, for her five year Bramble’versary, I wanted to make something that was befitting of how complicated and multi-faceted her job is. Behold, the Salted Caramel Bacon Brownie.
Step One: Bacon Salted Caramel
3 pieces bacon
1 Tablespoon Corn Syrup
1 cup Heavy Cream
6 Tablespoons Butter
1/2 teaspoon salt
3 Tablespoons Sour Cream
1 cup Sugar
In a non-stick pan, fry up the bacon until it’s super duper crispy, turning it frequently. I’ve never fried bacon before in my entire life but it was pretty easy. Also, it’s stunning how much fat comes out of a few slices of bacon (ewww!). Take the fried bacon out and let it set on paper towels. Leave the bacon fat in the pan and add the heavy cream to the fat.
In a separate, larger pan, add the corn syrup, salt and sugar. Heat on low until the sugar starts to melt and turn a light honey brown. Be careful here; you don’t want it to scorch and go a dark, stinky brown. Add the butter, sour cream and the bacon fat/cream mixture. Stir well. Whisk in the sour cream if necessary. Crumble in the crispy bacon. Set aside.
Step Two: Brownie Mix
8 Tablespoons Salted Butter
3 Eggs
1 cup Sugar
1 cup Flour
6 ounces semi-sweet Chocolate
1/4 cup Dutch Baking Chocolate Powder
1 tsp Vanilla
3 Eggs
Pre-heat your oven to 350 degrees.
Mix the salted butter and chocolate together in a bowl. Microwave on short 30 second bursts (don’t let the butter splatter in the microwave; it’s no fun to clean up). Add the three eggs, chocolate powder and vanilla. Mix in with a beater. Fold in the sugar and flour and beat on medium until fully incorporated.
Step Three: The Mixing
Spray your baking pans with a non-stick spray or wipe down with butter. Pour in 3/4 of your chocolate batter. Pour the caramel over the batter. It should fully cover the batter, like its own little layer. Drop and drizzle the rest of the brownie batter over the caramel. Bake for 30 to 45 minutes. Take it out 5 minutes before you think it should come out (I burned one of the batches and it’s really not all that delicious burnt).
Recipes adapted, changed and added to from Doughmestic and Savour Fare
![winningphoto[1]](https://www.soapqueen.com/wp-content/uploads/2014/06/winningphoto1-120x120.jpg)
Hehe…too cute!
Salt, Fat, Sugar – what’s not to love? Provided your are a cardiologist or endocrinologist looking at each patient as a financial annuity. On behalf of my colleagues, I wish to thank my daughter for her contribution to our welfare. This is just one more way in which she does her small part to ensure she does not need to support me and her mother in our old age.
OK, one small bite will not kill you. But the 4th, 5th and 6th are getting there. As the scientific evidence continues to mount (see “The China Study”) in favor of a vegan diet – you would be wise to stop your progression in protein adventurism at a little fish and occasional chicken.
Other than trying to kill her, Amber has got to, however, appreciate the thoughtfulness of an employer who goes to all that effort to do something special for her. You deserved the Businesswoman owner of the year award you won.
Daddy
R. Faiola, MD
Let me know when you try it. I definitely want to hear your review if you invest the time.
Never! I was a vegetarian my entire life and just started adding in fish in the last year and chicken this year. I haven’t quite gotten around to the other things like beef, shellfish, and pork yet …
It is a rather delicious combo, isn’t it? My obsession right now is ‘Bacon Salt’ on hard boiled eggs for snacks.
One smallish piece could probably be eaten safely with just a 45 minute jog … =) I personally work out just so I can eat those and cupcakes and cheese! =)
Vosages makes a bacon chocolate. I’ve had it a few times and both times I thought “Well, that’s weird. I don’t like it much.” And then I ate the entire bar. Both times. So, there’s something intriguing about it. =)
Ha ha. I don’t blame you – it was about a 3 hour process from start to finish to cook them =)
I was disappointed that I had to share … =)
Amber was surprised at how rich it was – and it was dense, decadent and definitely rich. The bacon gave a smoky taste that was a fantastic pairing (in my opinion) with the brownies but it definitely cut down on the ‘sweet’ so it wasn’t very dessert-like.
I wish I could try a piece as I’m so curious but the bacon doesn’t look appealing but my curiousity is wondering what it would taste like with the chocolate. I’ve also never tried dipping bacon in maple syrup like Lustercanyon has mentioned. Did Amber enjoy it?
Heey, what happened to my usual icon? Hmmm…guess I need to fill the Post As part properly…
YUMMO!
I don’t think I’ll be attempting these, but I wish someone could make me a pan and ship it to me…LOL! Drooool!
Amber is a lucky lady! This looks wonderful! bacon with caramel is amazing – I haven;t had the flavor with chocolate but I bet it is TOP!
Definitely a different treat you can make for guest. Looks like it would be a little weird for your taste buds but I’m going to try and make it thanks for the post.
http://rainshadowlabs.com/
They look and sound wonderful but I couldn’t get past the bacon, heavy cream, butterand corn syrup. I’d have to add miles to my run if I ate those! Well, maybe just a small piece…
Love bacon and chocolate! We served bacon dipped chocolate for Thanksgiving dessert last year… good and good for you! 😉
If this is anything like the salted caramel cupcakes – I’m sure it’ll be a hit. You’ve seriously never cooked bacon before? WOW….
Oh Wow! These looks amazing. At first I was put off by the bacon, because I LOVE my caramel…but when I eat bacon I dip in maple syrup first, so I get the salty sweet thing! Yum…going to have to print to make later. 🙂