Bacon, Bourbon Pecan Blondies.

Wedding Cookie #3 When I made these in the spring I thought they were wonderful.  And I am not a blondie fan.  But these changed my mind.  I shared them with a friend and we talked about how good they were, but what if we added bacon?????  So, here they are with the bacon added.  The bacon flavor is subtle and the pecans toasted add to the depth of flavor.  Don’t forget to brown the butter, it helps to give these a caramel flavor throughout.  They are done by hand, no need to drag out the large mixer and can be ready in an hour.  Try them out and let me know what you think.  Thank you to @thebakefeed for their original recipe.

 Bacon Bourbon Pecan Blondies

Makes 12 blondies

Ingredients

4-6 strips of bacon, chopped up and cooked

2 cups (440 grams) firmly packed light brown sugar

1 teaspoon (5 grams) baking powder

½ teaspoon (1.5 grams) kosher salt

1 cup (227 grams) butter

¼ cup (60 grams) bourbon

1 teaspoon (4 grams) vanilla extract

2 large eggs (100 grams)

2 cups (250 grams) all-purpose flour

1½ cups (170 grams) Pecans, toasted and chopped

Instructions

Preheat oven to 350°F (180°C). Line a 9x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
In a large bowl add the brown sugar, baking powder and salt. Set aside.

Toast pecans in a large skillet and transfer to a cutting board to chop up.
Add the butter to the skillet and brown. When done, pour butter into sugar mixture and mix together. Let is sit while you cook the bacon.
Add bacon to the same pan and cook till crispy. Drain on a paper towel.

Mix together eggs, vanilla and bourbon. Add to sugar mixture and stir till combined.

Add in flour, pecans and bacon. Stir until flour is totally incorporated. Pour into prepared pan.

Bake 25-30 minutes till knife inserted in center comes out clean. Cool completely in pan. Using parchment paper lift from pan, place on counter and cut into squares. Enjoy 😊