Uhhhhh this is a judgment free zone, right?
Like our classrooms were labeled in high school?
On second thought, considering the effectiveness of the judgment-free-policy then, I’ll just consider you Judge Judy.
Let’s get down to it: I baked dessert with bacon. I’m pretty sure this is what all the successful TV chefs are talking about when they refer to balancing the flavor. You know, balance the flavor of the vanilla and brown sugar in the blondies by adding salty bacon. Then balance the sticky sweet maple icing with more crunchy, salty bacon. Science.
If you think this recipe is really weird then I urge you to dip bacon in syrup next time you’re indulging in pancakes. Better yet, have a bite of bacon with a piece of syrup-soaked pancake or waffle. Tell me it’s not delicious. Liar.
These are like that perfect bite on steroids. Even I can’t eat more than one. They’re ridiculously delicious though. And keep you biting into them hoping to get just one more bite of bacon, like digging for cookie dough bites out of ice cream.
Adapted from How Sweet It Is
- 1 c melted butter
- 2 c brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 c all-purpose flour
- 6 slices of cooked bacon, crumbled
Preheat oven to 350. Mix or whisk melted butter and brown sugar until smooth, add eggs and vanilla. Mix wet ingredients until blended. Combine dry ingredients in a separate bowl, and slowly add into the batter. Once combined, fold in the bacon. Spread evenly in a 9×13 pan and bake for 25-35 minutes, until golden brown and an insert comes out clean.
- 2 c powdered sugar
- 5 tbs maple syrup
- 4 tbs butter
- 5 slices bacon, cooked and crumbled
Combined maple syrup and butter using an electric mixer, slowly adding the powdered sugar until fully mixed. This makes more of an icing than frosting, which was delicious, but I’m more of a frosting girl myself. The reason being we were out of butter after a little under 4 tablespoons, so if you prefer frosting, just add more butter for a thicker consistency.
There’s a lot to take from this recipe: 1. salty and sweet remains supreme 2. these blondies are the best ones I’ve tried and the perfect base for any add-ins or toppings you prefer, 3. this won’t be the last of me experimenting with maple and bacon.
What can I say? I’m a glutton for judgment.