Just In Time

Remember last year's bacon bonanza, the Bacon Explosion? My brother-in-law was the star of his Super Bowl party with that one. How is he going to top that this year? With caramel, of course! For some reason, bacon is all the rage this year,too, and I would be remiss if I did not share this recipe with you. My only question involves whole wheat pastry flour...sounds too healthy. I might just try plain ol' cake flour...but I will be making these very soon, though not as a Super Bowl treat. I have to work Sunday nights.
Bon apetit!

Salted Caramel-Topped Bacon Brownies
Makes 12 to 16 servings

1 cup semi-sweet chocolate chips

¾ cup (1½ sticks) butter

2 tablespoons unsweetened cocoa powder

¾ cup sugar

3 large eggs

1 teaspoon vanilla extract

¾ teaspoon sea salt, plus ¼ teaspoon for top (divided)

1 cup whole-wheat pastry flour

6 strips cooked bacon (divided)

½ cup good-quality caramel ice cream topping

Preheat oven to 325 degrees and grease a 9-by-9-inch pan.

In top of a double boiler, melt chocolate and butter. Once melted, add cocoa powder and mix well.

In a separate bowl, beat sugar and eggs together, then add vanilla extract and ¾ teaspoon salt. Continue beating until fluffy. Stir egg and sugar mixture into melted chocolate and mix well. Add flour and 4 strips of the cooked bacon, crumbled. Stir until flour is incorporated.

Pour batter into greased pan and bake in preheated oven about 30 to 40 minutes, or until toothpick inserted into center comes out clean. Remove pan from oven and cool slightly. Top with caramel topping, then sprinkle with the remaining ¼ teaspoon sea salt and 2 strips of crumbled bacon. Store in refrigerator.