Desserts/ Recipe

Brownies with a Twist (There’s Bacon)

Hello Gastronomical Sovereignty readers! I am Heather from tartandheathered, guest posting for Kristy.
 
I write a somewhat random “healthy living blog”. With recipes, workouts, meal ideas, music, life, current events etc.
 
I love making healthy desserts and playing around with different ingredients. Lately, I have been experimenting with bacon. I just felt that my life needed more bacon:)

2012-06-18 00.01.08

Like Kristy, I love local food! The bacon I buy is nitrite free, local and made with natural smoke and cane sugar. Marvelous!

In the spirit of conservation, I decided to save the bacon drippings and use them in another recipe. Why not be creative? I made brownies! There are two recipes here – feel free to choose the one that works best for you. I know maple syrup can be expensive so I’ve given you an alternative sweetening agent. Your call!

Brownies with a Twist (Option 1 - Maple Syrup)
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Ingredients
  1. 2 eggs
  2. 1/2 cup coffee
  3. 1/2 cup bacon grease
  4. 1 cup maple syrup
  5. 1 cup oat flour/brown rice flour
  6. 1 cup cocoa powder
  7. 1 tsp salt
  8. 1 tsp baking soda
Instructions
  1. Heat bacon grease until almost melted in microwave or sauce pan, pour into a large mixing bowl and stir in maple syrup and coffee to form a uniform mixture. (Note: before you add the eggs you want the mixture to not be too hot when you add the eggs, so keep that in mind if you are using hot/cold coffee).
  2. Whisk eggs in a separate bowl and combine.
  3. Stir in cocoa powder, brown rice/oat flour,salt and baking soda.
  4. Bake in a shallow baking dish or ramekins for 15-20 minutes at 250 F. Depending on the depth of the pan that you use, the texture might seem a bit soft upon removal from the oven.
  5. Let brownies sit for 15 minutes to cool if serving warm, for a denser texture, let cool on a baking rack and then set in fridge for at least 2 hours before serving.
She Eats http://sheeats.ca/
Brownies with a Twist (Option 2 - Sugar)
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Ingredients
  1. 2 eggs
  2. 1 cup coffee (hot coffee is advised to assist with dissolving the sugar)
  3. 1/2 cup bacon grease
  4. 1 cup sugar
  5. 1 cup oat flour/brown rice flour
  6. 1 cup cocoa powder
  7. 1 tsp salt
  8. 1 tsp baking soda
Instructions
  1. Heat bacon grease until almost melted in microwave or sauce pan, pour into a large mixing bowl and stir in sugar and coffee to form a uniform mixture. (Note: before you add the eggs you want the mixture to not be too hot when you add the eggs, so keep that in mind if you are using hot/cold coffee).
  2. Whisk eggs in a separate bowl and combine. Stir in cocoa powder, brown rice/oat flour,salt and baking soda.
  3. Bake in a shallow baking dish or ramekins for 15-20 minutes at 250 F. Depending on the depth of the pan that you use, the texture might seem a bit soft upon removal from the oven.
  4. Let brownies sit for 15 minutes to cool if serving warm, for a denser texture, let cool on a baking rack and then set in fridge for at least 2 hours before serving.
She Eats http://sheeats.ca/
BRownies
For more recipes, fitness tips, workout ideas and ramblings check out my blog or website.

Thanks for hosting me as a guest Kristy!  

Brownie-Recipe

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28 Comments

  • Reply
    Camille @ Growing Up Gabel
    June 27, 2012 at 2:18 PM

    Love!! I love the way bacon is being used these days. And good, local bacon is so worth it!

    (Super cute blog, btw)

    • Reply
      Kristy Lynn
      June 28, 2012 at 4:12 PM

      thanks Camille! YOU’RE cute! 😉 and i’m with you – local bacon is the best thing ever. next to cake. luckily we get both here.

  • Reply
    Rituparna
    June 28, 2012 at 12:32 PM

    Those look so different & delicious !

    • Reply
      Kristy Lynn
      June 28, 2012 at 4:12 PM

      haha – thanks Rituparna! nice to see you!

  • Reply
    RhondaLee
    June 30, 2012 at 11:14 AM

    Wow,Awesome,Wonderful Brownies,Perfect for any occasion.Looks yummy……..

  • Reply
    April @ The 21st Century Housewife
    July 1, 2012 at 7:09 PM

    Hi Heather, lovely to ‘meet’ you! Great post – I love this wonderful use of bacon grease. It would give the brownies such a unique and delicious flavour! Thank you for sharing this post with us at Hearth and Soul, Kristy.

    • Reply
      Kristy Lynn
      July 3, 2012 at 3:40 PM

      as always darling, thank you for stopping by! xo!

  • Reply
    April @ The 21st Century Housewife
    July 1, 2012 at 7:10 PM

    Hi Heather, it’s lovely to ‘meet’ you! Excellent post – I love the way you have used bacon grease in these wonderful brownies. It would add such a lovely flavour! Thank you for sharing this post with the Hearth and Soul hop, Kristy.

  • Reply
    refrigeration system design
    July 2, 2012 at 7:43 AM

    looks eye candy:)

  • Reply
    Louise
    July 4, 2012 at 3:46 AM

    yum! youve got a beautiful blog here, fantastic pictures! I’ve nominated you for the versatile blogger awards, as your blog continues to impress me. Must try out a few of these goddam gorgeous bites!

    • Reply
      Kristy Lynn
      July 4, 2012 at 3:36 PM

      louise! your comment just made me laugh out loud!! haha – thank you darling! I’ll swing by 🙂

  • Reply
    Skot
    August 22, 2012 at 1:00 AM

    Sooooooo good – Bacon and Brownies – the best pareing ever!!!

    • Reply
      Kristy Lynn
      August 22, 2012 at 5:09 AM

      ..next to cranberry and vodka, of course 😉

  • Reply
    LisaBE
    May 11, 2013 at 1:45 PM

    I tried this recipe and there was a gelatinous greasy rubbery layer on the bottom and it was dry on the top layer. What did I do wrong? I’m probably not going to try this recipe again.

    • Reply
      Kristy Gardner
      May 12, 2013 at 1:50 PM

      Hi Lisa! I’m sorry the recipe didn’t work out for you. I’ll let Heather know you’ve had some issues with it and get her to contact you. So sorry!!

    • Reply
      Heather
      May 12, 2013 at 4:19 PM

      Hi LisaBE, it’s Heather. Hopefully I can help you with your question. The eggs should emulsify the bacon grease just like they do with butter so that the recipe wont separate when you bake it. Did everything blend together smoothy in your food processor?

    • Reply
      Elisha
      November 20, 2013 at 10:54 PM

      I tried to make these last night. Not sure if I was doing something wrong, but I followed the directions exactly and my batter came out looking like a melted thickshake. All the ingredients were incorporated and the fat was emulsified, but t was just so runny. I was worried it wouldn’t bake properly so I put a little more flour in, maybe 1/2 a cup more. After 15min at ~170C the middle was still liquid- does that set on cooling? It was getting late and I didn’t want to risk it, so I baked them for about 10 min longer, to account for the liquid centre. The result was more like a super moist and dense cake. I was really looking forward to brownies which are like bars of solid pudding, which is what I imagine they would be from the pictures above.

      So I could try them again and follow the recipe exactly, but maple syrup is $9 for 250mL here in Australia….it’s an expensive mistake if I get it wrong! Would maple *flavoured* syrup work just as well? One thing I notice though, is that they aren’t very sweet. I would call them savoury, if anything. It may be to do with the extra baking I did, making them a little more bitter. I drizzled agave syrup over them once they were cooled which soaked in, and that made them more like sweet brownies.

      Does it make a difference whether the cocoa used is dutch processed or not? I am assuming it would, seeing as bicarb is an ingredient. Which cocoa is better to use for this recipe?

      The picture looks like a brownie I bought from a cafe a little while back, which was the most gloriously textured brownie I’ve ever had. I really want to be able to recreate it 🙂

    • Reply
      Kristy Gardner
      November 23, 2013 at 2:05 PM

      Hi Elisha! I’m so sorry it didn’t work for you. I’ll let Heather know and hopefully she can help 🙂

    • Reply
      Kristy Gardner
      November 25, 2013 at 5:00 PM

      Hi Elisha! Heather re-created them and modified her recipe a bit. There are now 2 versions – both work great and you can choose either sugar or syrup as your sweetening agent. Good luck to you!

  • Reply
    Heather
    November 23, 2013 at 4:35 PM

    I am on it! The batter is very liquidy, maybe I need to revise my instructions?

    I just whipped up a batch this morning and they are in the oven. I will make sure I am happy with them and revise my recipe if needed.

  • Reply
    Lisha
    December 2, 2013 at 7:08 AM

    You ladies are legendary! Thank you so much 🙂 🙂 🙂

  • Reply
    Jenn
    June 7, 2014 at 8:37 AM

    These look fabulous! Would using white/all-purpose flour be an option here?

    • Reply
      Kristy Gardner
      June 27, 2014 at 6:56 PM

      Hi Jenn – apologies for the delay here. I took a month off to move across the country! You could use white flour for sure. You may need to play with the ratio a bit, but it should be just fine 🙂 Hope this helps!

  • Reply
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