Bacon Nut Bourbon Brownies

Preheat the oven to 350°F. Take two pieces of parchment paper and place them perpendicularly in an 8×8” baking pan. Leave some overhang so that the brownies can easily be lifted out of the pan. Grease with butter or oil.

Fry the bacon in a pan until crisp, a few minutes on each side. Chop into small pieces then set aside to cool.

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.

Stir in the cocoa powder.

In a large bowl, whisk together the sugar, eggs, vanilla, and bourbon until thoroughly combined. The sugar should be completely dissolved, about 3 minutes.

Whisk in the chocolate mixture. Stir in the flour and sea salt. Fold in ¾ of the bacon and chopped nuts.

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.

Let them cool completely before removing from the pan. Cut into 9 large (or 16 small) brownies. Enjoy!

Notes:
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.
There is not a strong bourbon flavor in these brownies. You can totally leave it out if you want.