olive oil brownies with candied bacon + pecans
 
Prep time
Cook time
Total time
 
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Makes: about 9 hefty brownies
Ingredients
  • For the Olive Oil Brownies
  • ¼ cup olive oil
  • 8 ounces bittersweet chocolate, finely chopped
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ cup AP flour + 1 T, separated
  • 2 teaspoons espresso powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup coarsely chopped pecans (optional)
  • 1 recipe candied bacon (see below)
  • nonstick cooking spray or olive oil
  • For the Candied Bacon
  • ½ lb bacon slices, halved lengthwise
  • 2 T olive oil
  • ¼ cup brown sugar
  • 2 tsp chili powder
  • 1 tsp cinnamon
Instructions
  1. Make the Bacon: Preheat oven to 400F. Combine olive oil, brown sugar, chili powder and cinnamon in a medium bowl. Add bacon pieces and toss to coat thoroughly. Arrange bacon on rimmed baking sheet. Bake 20-25 mins or until bubbling and caramelized. Allow to cool slightly on baking sheet, then remove to wire rack set over paper towels to cool completely. Roughly chop bacon into small pieces.
  2. Make the Brownies: Turn oven down to 350F. Prepare a 9" square baking dish with nonstick cooking spray or olive oil.
  3. In a medium, heat-proof bowl set over a pot of simmering water, warm olive oil and bittersweet chocolate together over low heat, stirring until chocolate is completely melted and smooth.
  4. Remove from heat and stir in the sugar. Beat eggs in one at a time. Add vanilla and beat until sugar is mostly dissolved and mixture is smooth and glossy. Add flour, espresso powder, baking powder and salt and whisk until batter again becomes smooth and shiny.
  5. In a medium bowl, combine about ½ chopped candied bacon and pecans. Toss with 1 tablespoon flour. Fold floured bacon and nuts into brownie batter.
  6. Scrape the batter into the prepared brownie pan and sprinkle with remaining bacon + pecans. Place in the oven and bake for approximately 25-30 minutes or until edges are set and top is crackly in places but center is still slightly gooey.
  7. Remove from the oven and allow to rest in the pan for 30 minutes before cutting into squares (or use a 3" biscuit cutter to punch out circles, like I did here). Enjoy!
Notes
Baking for a crowd? I've tripled this recipe and baked it in a 13" x 18" rimmed half-sheet pan with great success (don't forget to triple the bacon, too!). Oh yeah, and if you're careful in selecting the chocolate, these brownies are dairy-free, yay!
Recipe by the pig & quill at https://thepigandquill.com/olive-oil-brownies-with-candied-bacon-pecans/