Trisha Yearwood’s Potato Chip and Bacon Brownies Recipe
The name really says everything you need to know about these brownies. I haven’t met a soul who doesn’t love the combination of the salty taste of bacon and chips with the sweet decadence of chocolate. These brownies are one of my most requested desserts to take to a party or covered dinner. Saving some of the bacon crumbs and crushed crisps to sprinkle on top lets everyone know what they’re going to find inside when they bite one. Believe me, these brownies will become a family favorite.
Technical tip: I like to cut bacon into pieces with scissors because it’s easier to cut multiple pieces at once and faster than a knife.
Preheat oven to 350 F. Line a 9 x 13-inch pan with parchment paper, leaving a 3-inch overhang on all sides. Spray parchment with cooking spray.
In a medium skillet, cook the bacon over medium heat, stirring often, until very crisp, about 10 minutes. Drain on paper towels. Reserve the fat in the pan.
Add the butter to the pan with the bacon fat and melt over medium heat. Add the sugar and stir until it begins to dissolve, about 1 minute. Turn off the heat and let the mixture cool for 2 to 3 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cocoa powder, vanilla, baking powder, salt and eggs until smooth, about 5 minutes, then stir in the butter mixture. cooled.
Add the flour and stir until just incorporated. Remove the bowl from the blender and stir in the chocolate chips, half the bacon and 1 cup of the chips. Pour into the prepared pan and smooth with an angled spatula. Sprinkle with remaining bacon and fries, pressing lightly on the surface of the dough.
Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with a few crumbs attached, 25 to 30 minutes. Let cool in pan for 15 minutes, then transfer to a cutting board and cut into squares.
Extract of TRISHA’S CUISINE: Easy Comfort Food for Friends and Family © 2021 by Trisha Yearwood with Beth Yearwood Bernard. Photograph © 2021 by Ben Fink. Reproduced with permission from Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.