Bacon Bourbon Brownie Cake & Maple Pecan Butter

Bacon Bourbon Brownie Cake & Maple Pecan Butter

Candied Bacon:
3 Tbs. maple sugar
6-7 slices of bacon, finely diced

Grain-Free Brownies:
2 cups organic roasted pecan butter**
1/2 cup + 1 Tbs. pure maple syrup
2 Tbs. Bourbon 
2 large eggs, whisked
1 tsp/ vanilla extract
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/8 tsp. sea salt

 

Maple Pecan Butter:
1/3 cup roasted pecan butter**
1 Tbs. pure maple syrup 

 

**roasted almond butter is a fine substitute

 

Preheat oven to 350 degrees. 

 

Prepare two 4″ cake pans or ramekins with coconut oil or butter.

 

Combine the maple sugar and finely diced bacon together in a large cast iron skillet. 
Cook, fry, sauté until glossy brown and caramelized, stirring constantly. 
Set aside.

 

In a large bowl, mix the pecan butter, maple syrup, bourbon, eggs, and vanilla. Fold in the cocoa powder, baking soda, and salt.

 

Divide the Candied Bacon bits into quarters. Line the bottom of each pan with 1/4 of the bacon. 
Top with a layer of the brownie batter (divide that into quarters as well). 
Top with another layer of bacon bits, and then with the remaining brownie batter.

 

Bake for 35-40 minutes, or until the toothpick comes out clean when inserted in the middle.

 

Allow the brownie cakes to cool completely. 
Carefully invert to remove from the cake pans. Top one brownie cake with Maple Pecan Butter.

Place the remaining cake atop the Maple Pecan Butter layer.

 

Devour…maybe with some ice cream and an extra drizzle of bourbon! Why not?