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Blondies W/Maple Sauce and…..Bacon!

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Yes, I said BACON!!

Now not everything goes with bacon, but this dessert  most certainly does.

In some recipes bacon can pair well with desserts, especially for those, who do not care for desserts that are “too sweet”, the use of bacon can balance the sweetness out.

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A couple of years ago for my son’s birthday we ate at Slater 50/50, Now those who are unfamiliar with this restaurant, its known for serving burgers that are 50% beef and 50% ground bacon. My son had the turkey burger, but for dessert he chose the traditional brownie that was baked with chopped bacon inside, and that was DELICIOUS!

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At Apple bees they serve a blonde version of brownie with candied pecans and a maple sauce that is “out-of-bounds” fantastic. I’ve come across a few recipes for the maple sauce and none came as close to the sauce I adapted from Applebees. 

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The base recipe for a Blondie is pretty much made the same, but the maple sauce was challenging to replicate till now.

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Those with a die-hard sweet tooth know nothing is better than a home-baked warm Blondie with ice cream. This recipe takes it to a whole other level for the die-hard bacon fan. I posted pictures with Bacon and without.

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Ingredients:

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup flour, sifted
1/2 cup chopped walnuts; toasted and divided in half for Blondie and half for topping
1/3 cup butter or margarine; melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Optional:
1/2 cup bacon or about 8 strips of thick cut apple-wood bacon cooked and chopped; divided in half for Blondie and half for topping

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Directions For Blondie’s:

Preheat the oven to 350 degrees F, after the bacon and walnuts are done.

Using large skillet over medium-high heat cook bacon till its nice and crispy. Do not under cook the bacon, it needs to be crisp!

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Remove and place on paper towels to dry completely.

Using a medium size skillet heat on medium-high, then add shelled walnuts. Stir often to make sure all walnuts are toasting evenly and to prevent burning, about 5 minutes.
Walnuts should smell toasted and have started to brown. Remove from heat and allow to cool.

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In a medium size bowl add all dry ingredients, shift together and mix well.

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In a larger bowl add melted butter and bowl sugar and mix with a hand blender till mixture is smooth.

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Then add beaten egg and vanilla extract, blend again till smooth.

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Add flour mixture, a little at a time, either using hand blender on low-speed or use a wooden spoon and blend together by hand.

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Add chopped nuts and bacon and stir with a spatula or wooden spoon, set aside.

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Stir in white chocolate chips.

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Spread out dough in a 9-inch pan.

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Bake for 20 to 25 minutes. Use a toothpick to test if the center of your Blondie is done. Toothpick should come out clean.

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Serve warm with ice cream, Maple Butter Sauce, and of course don’t forget to top off with more walnuts and bacon.

Maple Butter Sauce Ingredients:

1/2 cup butter, softened (1 stick)
3 Tbsp powdered sugar
1/4 brown sugar
1/2 cup heavy whipping cream
1/4-1/2 tsp maple extract
Pinch of salt

 

Directions For Sauce:

Using a small sauce pan melt butter over medium-low heat.

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Add brown sugar and whisk together to combine.

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Pour heavy cream, and powder sugar in a saucepan and cook, constantly stirring on medium-low for 1-2 minutes or till sauce becomes bubbly and starts to thicken. Remove from heat.

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Be careful not to burn the sugary sauce.

Add maple flavoring to desired taste by starting with 1/4 tsp and stir until combined. Taste and add another 1/4 tsp if desired.

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My Blondie is baked with toasted walnuts, thick cut apple-wood smoked bacon bits, served warm covered with a rich, sizzling maple butter sauce along with ice cream and like a cherry on top, it is topped with more chopped walnuts, and bacon.

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

7 responses »

  1. OMG! Mouth-watering overload!!

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  2. This is the perfect combination and sounds delicious, my dear! Now, if I could have you ship some to me! Smiles, Robin

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