Pecan Bacon Brownies with Bourbon Caramel Sauce
|1 (8 oz) package||
Dry Aged Bacon, cut into 1” pieces
Brownie Mix or Your Favorite Brownie Recipe
Corn Syrup, optional
Pinch of Salt
In frying pan over medium heat, cook bacon until lightly browned. Transfer bacon to plate lined with paper towels and set aside.
Prepare brownie batter according to package/recipe directions. Pour batter into 8×8-inch baking pan coated with baking spray. Sprinkle chopped pecans and half bacon evenly over top of brownie batter. Bake according to package/recipe directions, taking care to not over bake.
While brownies are baking prepare bourbon caramel sauce. Combine sugar, water and corn syrup in heavy bottomed saucepan large enough to accommodate all ingredients plus additional room for bubbling when cream and bourbon are added. Cook over high heat until boiling. Reduce heat to medium-high and stir gently with whisk until a deep amber color (5-10 minutes). Watch closely so it doesn’t burn. Remove from heat and slowly add heavy cream. Be very careful as mixture will bubble vigorously. Return mixture to burner and stir until smooth, about 1 minute. Remove from heat and add bourbon and salt. Return to heat for 1 minute, stirring continuously. Transfer to a heat-safe dish, like a mason jar, cover and let cool at room temperature until brownies are done.
Drizzle bourbon caramel sauce over brownies and top with remaining bacon. Serve warm or at room temperature.
Note: If using a 9×13-inch pan brownie mix, double pecans, bacon and ingredients for caramel.
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