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1
Preheat KitchenAid(R) 48-Inch Commercial-Style Range to 325. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
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2
In small saucepot over medium heat, or in the microwave, melt chocolate and butter with bacon grease until smooth. Allow to cool slightly.
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3
In a separate bowl, beat eggs and vanilla with the sugar. Slowly add in chocolate mixture until well combined.
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4
In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
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5
Pour batter into prepared baking pan.
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6
Bake at 325 for 40-45 minutes, or until brownies are set and a toothpick inserted comes out clean. Top with caramel.
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7
Once caramel is cooled, top with ganache and candied bacon, as desired.
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8
In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the bourbon. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees. Remove from heat and stir in the bourbon.
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9
Heat cream over low heat until just a simmer. Remove from heat. Immediately add chocolate chips and allow to rest for 30 seconds. Stir until smooth. Allow to cool for 5 minutes. Use as needed.
