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Caramel Bourbon Brownies with Praline Bacon Crumble

Course Dessert
Keyword bacon, bourbon, brownies, chocolate
Prep Time 2 hours
Cook Time 45 minutes

Equipment

  • 13 by 17 Sheet pan
  • Beaters
  • Spatula
  • Bowls

Ingredients

  • 2 Cups All Purpose Flour
  • 2 Cups Sugar
  • 1/4 Cups Cocoa
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 Cup Unsalted butter Melted
  • 1 Cup Hot Water
  • 2 tsp instant espresso powder You could you 1 cup of strong coffee in place of hot water and espresso powder.
  • 1 tsp Vanilla
  • 2 Large Eggs
  • 1/2 Cup Sour Cream

Chocolate Icing

  • 1/2 Cup Unsalted butter
  • 1/4 Cup Cocoa
  • 4 Cups Icing sugar
  • 1/2 tsp Espresso Powder
  • 2 tbsp Milk May need to add more.

Bourbon Caramel

  • 2 Cups Sugar
  • 1/2 Cup Water
  • 1 tbsp Light corn syrup
  • 1 Cup Heavy Cream Warmed
  • 1/2 Cup Bourbon Marc says to use the good stuff not the best stuff...I used Makers 46!

Praline Bacon

  • 1/2 lb Bacon
  • 1 Egg White
  • 1/8 tsp Cream of Tartar
  • 1/2 cup Sugar
  • 1/2 tsp Cinnamon

Instructions

  • Preheat Oven to 350°
  • Grease sheet pan.
  • Mix flour, sugar, cocoa, salt, baking soda in a bowl and mix well.
  • Add melted butter, water to dry ingredients and mix well.
  • Next add 1/2 cup sour cream and eggs to mixture and mix well.
  • Pour brownie batter into sheet pan place in oven and cook 20-30 minutes, will be done when a toothpick inserted comes out clean.

Chocolate Espresso Icing

  • Mix butter with beaters.
  • Add Cocoa powder and espresso powder to butter and beat with mixers on slow speed.
  • Add 1 cup of icing sugar, mix.
  • Add 2 tbsp Milk, continue adding icing sugar until soft consistency.

Bourbon Cream

  • Place sugar, water, and corn syrup in a pot, over high heat, do not stir, brush sided of pot occasionally. Continue boiling until it turns an amber colour. remove from heat.
  • Slowly add heavy cream while stirring, allow to sit for 1 minute, then add bourbon.
  • Return to stove, bring to a rolling boil and allow to boil for 1 minute and remove from heat.
  • Sauce will thicken as it sits.

Bacon Praline

  • Cook 1/2 pound bacon and let cool. Cut bacon into small pieces.
  • Place egg white in a small bowl with water and cream of tartar, beat with a wisk until soft peaks form.
  • Mix cut up bacon bits in egg whites, spread out of a sheet pan lined with parchment paper.
  • Mix sugar and cinnamon together, sprinkle over bacon bits and give a bit of a mix, place in oven set to 250°. Mix and sprinkle more sugar every 15 minutes until bacon has cooked for 1 hour. Remove from oven and allow to cool.

Assembly

  • Poke holes in cake.
  • Pour 1 cup of bourbon cream over cake slowly allowing it to fill holes poked in cakes.
  • Spread icing on top of cake, top with bacon praline, and drizzle some of the remaining bourbon cream cut and serve.