Ingredients
Method
Step-by-Step
- Heat the oven to 375°F. Line a rimmed baking sheet with foil or parchment, then place a wire rack on top so the bacon can cook above the rendered fat.
- Arrange the bacon in one layer on the rack. Sprinkle or brush both sides with the brown sugar and add the cayenne or black pepper if using.
- Bake the bacon for 18–22 minutes, turning once, until deeply browned and crisp. Watch closely during the final minutes because the sugar can darken quickly.
- Move the bacon to parchment and let it cool completely. Once firm, chop it into small pieces and keep the pieces divided into roughly two-thirds for the batter and one-third for the topping.
- Reduce the oven temperature to 350°F. Line a 9 x 13-inch metal baking pan with parchment, leaving enough overhang to lift the cooled brownies out.
- Whisk the melted butter and granulated sugar together. Add the room-temperature eggs and vanilla, then whisk until the mixture looks smooth and slightly thickened.
- Sift or whisk the cocoa powder, flour, and salt in a separate bowl. Fold the dry ingredients into the butter mixture just until no dry streaks remain, then fold in two-thirds of the bacon and the chocolate chips if using.
- Spread the batter evenly in the prepared pan. Scatter the remaining candied bacon over the surface and press it in lightly so it adheres without disappearing into the batter.
- Bake at 350°F for 25–30 minutes. The edges should be set, while a toothpick inserted near the center should come out with moist crumbs but no wet batter.
- Cool the brownies completely in the pan before slicing. For especially clean cuts, refrigerate them for 30–60 minutes after they have cooled, then lift them out using the parchment.
Notes
Cook the bacon until truly crisp and let it cool before chopping. Avoid overmixing after adding flour and do not overbake; a clean toothpick usually indicates cakier brownies. Finish with a small pinch of flaky sea salt if you want a stronger salty-sweet contrast.