Candied Bacon & Coconut Brownies

Directions

1Preheat your oven to 350 degrees Fahrenheit.

2Line a 12 x 18 x 1-inch baking sheet with parchment paper, or you can use two 9 x 9 baking pans.

3Butter and flour the parchment and sides of the pans and set aside.

4Sift cocoa and sugar together in a large bowl to blend together well.

5Melt your butter slowly so not to brown in a heavy-bottomed pot on the stove, stirring in the cocoa and sugar mixture.

6Stir until the sugar is completely melted. Remove from heat and let cool and set aside.

7In a large bowl, blend eggs, vanilla, espresso powder, Pirate Sauce, orange juice, milk, and the cocoa sugar mixture together, incorporating well. Do not whisk or beat, but gently fold ingredients until they just come together, but are mixed well.

8In another bowl, whisk or sift the flour, baking powder and salt together well.

9Add the flour mixture to the chocolate batter in increments, blending each addition thoroughly, ½ cup of flour at a time.

10Crumble half of the bacon, or chop finely, and stir into the batter.

11Once your batter is mixed, pour into prepared pan(s) and bake for 15 minutes.

12If you want to make sure all the air is out of your batter, tap the pans on the side of the stove to pop any air bubbles, then return to the oven and bake for 10-15 minutes or until a toothpick or cake tester comes out clean.

13Top with candied bacon and toasted coconut and serve.

Candied Bacon

1Blend the syrup, sugar and pepper together and set aside.

2Preheat your oven to 375 degrees Fahrenheit.

3Prepare a pan by lining with a sheet of parchment or aluminum foil.

4Set a wire rack inside the pan and lay the strip of bacon across the rack.

5Brush the strips with the sugar mixture and cook for about 15 minutes.

6Flip bacon and brush the underside and bake for another 10 minutes or until bacon has caramelized and is crisp, but not burned.

7Remove from oven and let completely cool.