This summer I graduated from law school, got married, and started a job in my (and Madison’s) hometown. We just moved into a new place. By “just” I mean it’s been several weeks now but there are still stacks of stuff sitting around that need to find a new home in our new home. So yeah we’re not quite organized yet. My first priority was getting the kitchen all set up. I’m still getting the hang of a new kitchen and trying to find the best place to photograph food. This was my first baking project since moving, and my first time using the KitchenAid stand mixer we got as a wedding gift.
I got the idea for this recipe this summer after my friend told me she had pancetta blondies at The Cockentrice in Atlanta. I have always been a big fan of blondies (it’s the taste of a cookie with the ease of a bar!), and I love sweet and salty combinations (as documented here and here).
There are two elements of bacon flavor here–bacon drippings and the bacon itself. Bacon drippings are creamed in with butter and sugar. I tasted the batter at this point (obviously), and it already had a slightly smoky flavor from the bacon drippings. Slices of thick cut bacon are cut into small pieces and stirred into the mix. This gives you a salty, chewy element in every few bites.
The result is a decadent slightly smoky blondie loaded with chocolate and studded with salty, chewy bacon.
- 6 slices thick cut bacon
- About 1 ½ sticks unsalted butter at room temperature
- 1 cup lightly packed brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 12 oz bag of dark chocolate chunks
- 6 oz semi sweet chocolate chips
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Place bacon on the baking sheet and bake for for 10-12 minutes. Remove from baking sheet and place on a paper towel. Let cool then cut into small pieces. Pick up the aluminum foil and use it to funnel the bacon drippings into a measuring cup (see note below).
- Reduce oven temperature to 350 degrees. Use cooking spray to grease a 12.25 x 10.25 x 2.25 inch baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, bacon fat, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla and eggs, and mix well, scraping down the bowl. In a small bowl, whisk together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the bacon and chocolate in with a rubber spatula.
- Spread the batter into the prepared pan and smooth the top. Bake for 25-30 minutes. Cool completely in the pan and cut into bars.
- Note: I got about 4 tablespoons of bacon drippings from my six slices of thick-cut bacon. If you get more, reduce the amount of butter. If you get less, increase the amount of butter.