3 slices of Godshall’s Fully cooked bacon
8 T salted butter, cut into pieces
6 oz. bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 c. sugar
1 tsp. vanilla extract
1 c. flour 12 oz good quality caramel topping
Spray and lightly flour bottom and sides of an 8” square baking pan.
In a large microwaveable bowl, melt butter and chocolate together in the microwave (start with 30 seconds, and stir thoroughly, then microwave for 10 seconds, and repeat until chocolate is melted and combined with butter)
Add the cocoa and whisk until smooth, add eggs, one at a time, and the sugar, vanilla and finally flour.
Stir only until combined. Scrape half of the batter into the prepared pan. Then drop about a third of the bacon and caramel, evenly spaced, over the brownie batter in the pan. It doesn’t have to cover the whole batter, but should be in splotches.
Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce and bacon pieces over the top of the brownies and swirl.
Bake for 35 to 40 minutes
Cut into small pieces and serve