Bacon Bourbon Brownies
Parchment Paper With Stay Flat Dispensing
PREHEAT oven to 375°F. Line a rimmed baking sheet with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing. Place bacon in an even layer on top. Sprinkle 2 tablespoons of brown sugar over bacon and bake for 20 minutes. Set aside to cool while preparing the brownie batter.
REDUCE oven temperature to 350°F. Line an 8-by-8-by-2-inch baking pan with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing. Set pan aside.
WHISK together flour, cocoa powder, and baking powder; set aside.
MIX remaining 1 cup of brown sugar, melted chocolate, vegetable oil, bourbon, and vanilla together in a large bowl. Stir well to incorporate. Mix in eggs, then fold in the flour/cocoa mixture. Transfer to prepared pan; set aside.
CUT bacon into 1-inch pieces using kitchen scissors. Transfer to the top of the brownies. Bake for 20 to 25 minutes or until brownies are set. Let cool for at least 30 minutes. Lift out of pan and cut into squares to serve. Brownies should be stored in the refrigerator in an airtight container.