Death By Chocolate Bacon Brownies

I'm no philosopher, but I truly believe there are two things that can bring people together in a beautiful, happy way: weed and bacon.  And you could use both in this recipe - it does use 3 sticks of butter, which would be a hell of a lot of bang butter... I'm just sayin'.

However, this recipe isn't about pot!  It's about the beauty of bacon and rock, and how it connected us with a guy named Mike in a kick ass band called Death By Stereo, whom we soon discovered loved food and punk rock (and bacon!) as much as we do.  We spoke of collaborating on our mutual art forms, but due to the 14 hours distance between us and the expenses, we had to settle for combining ideas instead for THE ULTIMATE AWESOME DESSERT!!!

It seems like a lot of death in the kitchen... Death By Stereo... Cooking To Die For... but then, six eggs, 3 sticks of butter, and a pound each of bacon and chocolate will probably bring all of us death, so it's apropos. 

And so without further ado, I present you with an idea brought forth by Mike Cambra, and put into action with a few twists by me... Death By Chocolate Bacon Brownies.  While you salivate over the recipe, you can listen to DBS' "Bet Against Me, You Lose", from their first album. -jen

Don't forget you can find Cooking To Die For on Facebook too!

DEATH BY CHOCOLATE BACON BROWNIES

• 3 sticks (1.5 cups) butter
• 12 ounces bittersweet chocolate chips
• 6 large eggs
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1+ 2/3 cup flour
• cooking spray
• 1 pound bacon
• 2 tablespoons 100% maple syrup
• chocolate ganache (see recipe below)

Preheat oven to 350 degrees F.

In a saucepan over low heat, melt butter and bitter sweet chocolate until combined and smooth.  Set aside to cool for a moment.

In a large mixing bowl, beat together eggs, granulated sugar, brown sugar, salt, and vanilla extract until combined.  Add the cooled chocolate mixture.  Then fold in flour.  Coat a 9x11 baking dish generously with cooking spray.  Pour in brownie mix and bake at 350 for 35-40 minutes.  Center may be a little gooey still.

While brownies are baking, cut bacon slices in half length-wise, to create long strips.  Then dice into small 1/2" squares.  Cook in skillet over medium-high heat until brown and crispy (10-15 minutes, stirring occassionally).  For the last two minutes, stir in maple syrup (no need to drain the fat first).  Remove bacon from skillet with a slotted spoon onto a plate (not a napkin, it'll stick).

After brownies have cooled, sprinkle candied bacon bits over the entire pan of brownies.  If bacon has cooled and clumped, just microwave for 10-15 seconds until it's warm and loose again.  Then cover bacon with chocolate ganache and allow ganache to firm up a little before cutting and serving brownies.

CHOCOLATE GANACHE

• 1/2 cup heavy cream
• 8 ounces semisweet chocolate chips
• 1 teaspoon instant coffee granules

Cook all ingredients over a double boiler until smooth, stirring occasionally.  Remove from heat.

Peppermint Mocha Kahlua Chocolate Chip Cheesecake

I can't really take credit for this recipe... this one, like the beans in the last post, is my mom's recipe.  Only she made it with Bailey's, which is also pretty kick ass!  Always a favourite of the whole family... I didn't even like cheesecake until she started making this recipe!  But I've had the Peppermint Mocha Kahlua hanging around since Christmas and it's not getting used, so I thought it'd be tasty.  -jen

Doh!  Forgot to put down what we were listening to while I baked last night!  Kind of defeats the purpose of a punk rock cooking page, doesn't it?  Then it'd just be a boring cooking blog that nobody followed... instead of a kick ass punk rock cooking blog... that nobody follows.  And actually... we weren't even listening to punk rock while I baked.  Had an electronic 80's Pandora station on - lots of Gary Numan, New Order, Depeche Mode.

Crust

• Nonstick cooking spray
• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons (3/4 stick) butter, melted

Filling

• 2-1/4 pounds (4.5 bricks) cream cheese, room temp
• 1-2/3 cups granulated sugar
• 5 eggs, room temp
• 1 cup Peppermint Mocha Kahlua
• 1 cup semisweet chocolate chips

Coffee Whipped Cream

• 1 cup chilled whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon instant coffee powder

For Crust:  Preheat oven to 325 F.  Coat 9-inch springform pan with nonstick vegetable oil spray.  Combine crumbs and sugar in pan.  Stir in butter.  Press mixture into bottom and 1" up the sides of pan.  Bake until light brown, about 7 minutes.  Maintain oven temperature at 325 F.

For Filling:  Using electric mixer, beat cream cheese until smooth.  Gradually mix in sugar.  beat in eggs 1 at a time.  Blend in Peppermint Mocha Kahlua and vanilla.  Sprinkle half of the chocolate chips over crust.  Spoon in filling.  Sprinkle with remaining chocolate chips.  Bake cake until puffed, springy in center and golden brown - about 1 hour 20 minutes.  Cool cake completely.

For Whipped Cream:  Beat cream, sugar and coffee powder until peaks form.  Spread mixture over cooled cake.

This one isn't going to have the delicious coffee whipped cream because I'm taking it in to work.  Going to try to get pictures of it out of the springform pan!