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1
For the caramel sauce: 1.
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2
Cook bacon in a frying pan over medium heat until crispy.
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3
Remove bacon from the pan to a paper towel lined plate.
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4
Reserve 1/4 cup of the bacon fat for the brownie batter.
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5
Discard the rest of the fat or use it for another purpose.
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6
2.
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7
Cook sugar in a medium pot over medium heat.
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8
Once the sugar starts to melt, swirl the pot a few times.
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9
As the sugar starts to turn amber in color, swirl the pot a few times and take off heat.
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10
3.
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11
Very slowly add in the cream, 1-2 tablespoons at a time, while constantly whisking.
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12
4.
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13
Return to medium heat and whisk in peanut butter until melted and combined.
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14
Remove from heat.
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15
5.
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16
Set aside 1/4 cup of the caramel sauce in a separate bowl to use to pour over baked brownies.
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17
6.
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18
Allow remaining caramel to cool and then add in the cooked bacon.
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19
For the brownie batter: 1.
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20
Preheat oven to 350 F. 2.
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21
In a large bowl combine brown sugar, bacon fat, and canola oil with an electric mixer.
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22
3.
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23
Beat in eggs one at a time.
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24
Add vanilla and coffee and mix together.
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25
4.
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26
Add cocoa powder and beat to combine.
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27
5.
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28
Pour brownie batter into a greased 9x9 baking dish.
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29
Pour the bacon-filled caramel sauce on top of the brownie batter and swirl it in with a spoon or knife.
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30
6.
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31
Bake for 20-25 minutes or until batter is set.
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32
Remove from oven.
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33
7.
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34
Use the reserved 1/4 cup of plain caramel sauce to pour over the top of the cooked brownies.
