Oh these are grown up brownies and they are good! I would typically say “I know, I had you at bacon!”, but I’ve added scotch and pecans to the title – so really take your pick at where I had you! In any event, now that I have you here, you need to try these. This is a rich fudgy brownie – my favorite kind! I added some scotch to it for a deeper smokier flavor. The bacon also contributed to this as did the nuts that I tossed in some bacon extract (remember it’s only fat if you believe it is fat! :)).

I minced the bacon and cooked it over medium-low heat until it started to crisp up. I removed the bacon at that stage and set it onto paper towels to drain of any fat, and poured out the excess bacon extract (into a special jar I keep in the back of my fridge) in the pan.  Tossing my pecans into this warm extract immediately gave a sizzle.  Over medium heat, they took only a few minutes to toast up. They absorbed that bacon extract taste – so good! Remember to always have a bowl ready to remove your nuts from the hot pan (that just never sounds right!!). Otherwise they will continue to cook and burn if left in the hot pan.

You can use any alcohol you like, I was just thinking of the deep taste of Scotch for this dark chocolate recipe. Any whisky would do, as would bourbon. Rum would also be a nice pairing – kind of like a rum ball on steroids. There are lovely undertones of scotch in the finished product and when you take your first bite, you are hit with salt, bacon, chocolate and nuts – my four favorite food groups!  I know there are so many brownie recipes out there and I have put many on this website which – in my humble opinion are all delicious, but this is a definite “try this one, it’s a keeper” recipe.  As always – enjoy!

10 ounces dark chocolate, chopped
1 stick plus 2 tablespoons unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar, packed
3 tablespoons scotch – I used Chivas Regal
4 large eggs
1 teaspoon salt – I used kosher salt
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 cup pecans halves – or pieces
6 slices bacon, minced

Heat the oven to 350f
Spray and line a 9-inch square baking pan with parchment allowing an overhang on two sides – set aside
Set up a double-boiler and add the chocolate and butter to the bowl – melt, stirring occasionally
While the chocolate is melting, start cooking the bacon
Remove the melted chocolate mixture from the heat and add the sugars – stir or whisk until smooth and free of lumps – let cool slightly
Stir/whisk in the eggs and salt
Remove the bacon, drain the extract into a jar and store in the back of your fridge for future use, add in the pecans and toss to coat and heat through over medium heat – remove from the pan to a separate bowl – allow to cool
Measure and sift the flour and cocoa into another bowl
Add the flour mixture to the chocolate/egg mixture – stir to incorporate making sure to eliminate any lumps in the batter
Scrape the batter into the prepared pan and evenly sprinkle the bacon then pecans on top
Bake for about 45 minutes or until a toothpick inserted into the center comes out with a small amount of crumb attached – if you like your brownies less chewy (really is there any one out there who doesn’t like a chewy brownie?!), leave it in the oven a little longer – 5 minutes or so, until a toothpick comes out clean – no crumbs
Place the pan on a rack to cool
When cool, using the parchment paper overhangs, lift the brownies out of the pan
Cut into 12 squares and serve with a glass of scotch (neat, with a few ice cubes, with a splash of water or soda – whatever way you like it!)