Bacon Nut Bourbon Brownies

• 8 slices Bacon
• 1/2 cups Unsalted Butter
• 4 ounces, fluid Bittersweet Chocolate
• 2 ounces, fluid Unsweetened Chocolate
• 2 Tablespoons Unsweetened Cocoa Powder
• 1 cup Granulated Sugar
• 3 whole Eggs
• 1 teaspoon Vanilla Extract
• 2 teaspoons Bourbon
• 3/4 cups All-purpose Flour
• 1/2 teaspoons Course Sea Salt, Plus More For Topping
• 3/4 cups Chopped Nuts

1. Preheat the oven to 350u0b0F. Take two pieces of parchment paper and place them perpendicularly in an 8x8" baking pan. Leave some overhang so that the brownies can easily be lifted out of the pan. Grease with butter or oil.
2. Fry the bacon in a pan until crisp, a few minutes on each side. Chop into small pieces then set aside to cool.
3. Melt the butter, bittersweet chocolate, and unsweetened chocolate in a double boiler (a saucepan over a larger saucepan of boiling water) or in the microwave.
4. Stir in the cocoa powder.
5. In a large bowl, whisk together the sugar, eggs, vanilla, and bourbon until thoroughly combined. The sugar should be completely dissolved, about 3 minutes.
6. Whisk in the chocolate mixture. Stir in the flour and sea salt. Fold in 3/4 of the bacon and chopped nuts.
7. Pour the batter into the prepared pan and top with remaining bacon, nuts, and a little bit of sea salt. Bake for about 25-30 minutes. Do not overbake! Brownies can be slightly underdone and gooey.
8. Let them cool completely before removing from the pan. Cut into 9 large (or 16 small) brownies. Enjoy!
9. Notes:
10. I used a mix of walnuts, pecans, and peanuts for the nuts, but you can use whatever you have on hand! I think hazelnuts would be great.
11. There is not a strong bourbon flavor in these brownies. You can totally leave it out if you want.

bacon, butter, fluid bittersweet chocolate, chocolate, cocoa, sugar, eggs, vanilla, bourbon, allpurpose, course sea salt, nuts

Taken from tastykitchen.com/recipes/desserts/bacon-nut-bourbon-brownies/ (may not work)