Blondie’s used to baffle me. Why would you take a lovely chocolaty brownie and take OUT the chocolate? Isn’t that the good part? I just saw blondie’s as chocolate-less brownies, and really, that didn’t sound like much fun. Then I had a blondie awakening of sorts. If a brownie is a vessel for chocolate consumption than blondie’s can be a vessel for…caramel? Peanut butter? Maple? Blueberries? Bacon? Well, I guess just about anything. I am officially on board.
Maple Bacon Blondie’s
1 cup butter
1 ½ cups brown sugar
1 tsp vanilla
½ tsp salt
2 eggs
¼ cup oil
2 tbs honey
2 cups flour
Topping:
6 strips of bacon
2 cups brown sugar, packed
1 cup of cream
3 tbs butter
1 tsp vanilla
½ cup chopped pecans
¼ tsp salt
Preheat oven to 350.
Grease a 9×13 glass baking dish.
In the bowl of a stand mixer, cream the butter and brown sugar. Add the vanilla and salt, mix until combined. Add the eggs, one at a time, mixing on high for at least two minutes until well combined and mixture is light and fluffy. Add the oil and honey and mix well. Add the flour, mixing on low until just combined. Pour into prepared pan and bake for 40-45 minutes or until top is a golden brown, edges are a dark brown and pulling away from the pan. Allow to cool. Place 6 strips of bacon on a wire rack over a baking sheet. Bake in the oven at 350 for 30 minutes or until bacon is cooked, darkened and crisp.
In a pot over high heat, add the brown sugar and the cream. Stir until the sugar has melted and the mixture starts to boil. Using a candy thermometer, allow to mixture to boil undisturbed until the temperature reaches 210, about 7-10 minutes. Add the 3 tbs of butter and the vanilla and stir until combined. Allow to cool (20 minutes). Pour the maple sauce over the Blondie’s. Chop the bacon and place in a small bowl, add the pecans and salt and mix. Sprinkle the bacon pecan mixture over the maple sauce. Refrigerate until maple has cooled and set.