Cuisine Noir Newsletter - Stay in the Know!

Be the first to know about the latest online and print issues of Cuisine Noir, industry updates, events and promotions as part of our cultural culinary movement.


facebook  twitter  pinterest  instagram

Bacon-Pecan Brownies

Courtesy of Chef David Benton, Sugarsweet Pastries
  Submit review
(0 people have added this recipe to their favorites.)
  • Active: 30 minutes
  • Total time: 1 hour 50 minutes
  • Servings: 24 Brownies


1/2 cup pecans
½ pound smoked bacon
½ stick butter
1 ½ cups dark chocolate, melted
¾ cup sugar
¾ cup brown sugar
½ teaspoon salt
2 tablespoons vanilla extract
2 eggs, lightly beaten
1 tablespoon coffee extract
¾ cup flour
½ cup cocoa powder


1.  Preheat oven to 350°F.

2.  Line a 9 x 13 cookie sheet with parchment and spray with cooking spray.  Scatter pecans on sheet and bake for 8 minutes. Cool and coarsely chop nuts. 

3.  In a pan or skillet, cook bacon over medium heat. Drain bacon on paper towels and reserve bacon fat.  Finely chop bacon. 

4. In a bain-marie, melt butter and chocolate over low heat until fully melted. Stir in sugars, salt and vanilla extract.  Add eggs and 3 tablespoons of bacon fat and stir until blended. 

5.  Sift flour and cocoa into mixture and beat until fully incorporated. Pour brownie batter into a 9-inch rectangular baking dish and toss bacon and pecans on top.  Bake for 45 minutes or until brownies are set around the edges but slightly soft in the middle.   Cool for 30 minutes and cut into small squares and serve.

Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictyly prohibited without written permission from V. Sheree Publishing, LLC. Violators will be prosecuted to the full extent of the law. Trademark pending.