Salted Caramel Bourbon Bacon Brownies. (Gluten/Dairy/Egg/Refined Sugar Free)

Salted Caramel Bourbon Bacon Brownies. (Gluten/Dairy/Egg/Refined Sugar Free)

These brownies are absurdly good. They are a perfect combo of sweet and salty. You must make them. They are rich, and the flavor might just blow you mind. I could literally not believe how incredible they turned out.

As with most of my recipes they can be altered and customized in a number of ways.

Make sure to read through the whole post- as there will be lots of little details to help you make them just the way you want!

Lets talk substitutions before we jump into the recipe.

Substitution & Recipe Notes

  • The Bourbon flavor in these brownies is intense- just the way I wanted it. If you are fond of bourbon you can replace half of it with milk.
  • If you want to remove the bourbon completely use instead: 5 Tablespoons + 1 Teaspoon of Milk (dairy or nondairy) and 2 Tablespoons of Vanilla Extract.
  • In the brownie portion of the recipe you can use a variety of granulated sugars. (Make sure to use granulated ONLY. Liquid will not work.) My favorite to work with is Truvia Baking Blend made out of xylitol and zero glycemic. If using Cane Sugar or Truvia you will only need about 1 cup of sugar. If you choose to use Palm Sugar or Sucanat use up to 1 1/3 cup of sugar as they are not as sweet. Taste your brownie dough- start with 1 cup and up the extra 1/3 cup if you want them sweeter. (Note: that in the oven the sweetness will lesson from that it tastes like in the dough).
  • In the caramel portion of the recipe use only the sugars I have suggested below. Truvia will not work.
  • If you aren't a bacon fan- feel free to leave it out! The brownies will still taste fantastic.
  • If you want to use a different liqueur than bourbon- feel free to experiment. Just keep in mind that some are sweeter than others- and if you select one with sugar that may want to cut down slightly on the granulated sugar amount. Be aware that if you remove too much sugar the texture of the brownies will change some.
  • Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, If your not a risk taker- then try using less baking powder in the recipe than I have called for.
  • To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your brownies may not cook through properly.
  • Coconut flour or any of the starchy grain based flours will NOT work in this recipe (This includes all gluten free flour mixes). Only use other Nut/Seed flours.
  • PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.

bourbonbrownies

Salted Caramel Bourbon Bacon Brownies.

Ingredients

    Brownies
  • 3 Packed Cups Blanched Almond Flour (see substitution notes above)
  • 2/3 Packed Cup Cocoa Powder
  • 1/2 Tsp. Salt
  • 1 Tbs. Baking Powder
  • 1 - 1 1/3 cup granulated sugar to taste (see notes above )
  • 1 Tsp. Vanilla Extract
  • 7 Tbs Bourbon Whiskey (or rum would taste good too!)
  • 4 Tbs room temp. Butter (dairy or nondairy) or coconut oil melted.
  • Salted Caramel
  • 1/4 Cup Butter (Dairy or Earth Balance) or Coconut Oil.
  • 1/2 Cup Brown Sugar Or Coconut Palm Sugar or Sucanat.
  • 2 1/2 Tablespoons of "Cream". This can be regular heavy cream Or Heavy Coconut Milk from a can OR MimicCreme.
  • Course Sea Salt.
  • 3-4 pieces of crisp bacon chopped (optional)

Instructions

  1. Preheat oven to 350 degrees. Place a sheet of parchment paper in a 6 x 6 pan.
  2. In a bowl mix together all of the brownie ingredients. The dough will be thick- more like a cookie dough.
  3. Press the dough into the prepared pan. Bake 36-40 minutes.
  4. Remove from oven and let the brownies cool completely before trying to slice them. If you cut them too soon they will crumble! To speed up this process place the pan in the freezer.
  5. While the brownies are cooling make the caramel. In a heavy bottomed sauce pan combine all the caramel ingredients and bring it to a gentle boil for 1-2 minutes until it thickens slightly. The longer you boil, the thicker it will become. (It will also thicken quite a bit as it cools down).
  6. Drizzle the caramel over the brownies and then sprinkle on top the course sea salt and the chopped bacon.

Notes

If you opt to use bacon store the brownies in a tightly sealed bag or container in the fridge or freezer. If you did not use bacon they can be left at room temperature also in a sealed bag or container.

http://brittanyangell.com/salted-caramel-bourbon-bacon-brownies-glutendairyegg-free/

 

Brittany Angell

18 comments | Leave your own

  1. Tracie Henderson

    Have you ever used Carob in place of the cocoa??

  2. Chris

    How many does this make?

  3. Jana

    Just FYI: there are a few typos in this post and the baking time says 46-40 minutes. Not sure what that means. ;)

  4. Lisa

    Is it really for a 6 x 6" pan? That seems awfully small, and I don't have a pan that size... But the recipe sounds absolutely delicious!

  5. Carrie

    This might be a silly question..but my kids can eat these after their cooked, right? I'm assuming the alcohol cooks off? My hubby will be excited when he knows these are in the oven! He requested them!

  6. N. Goren

    I wish there were a way to print this recipe.

  7. Caia

    I made these tonight in a 6x8 pan, and subbed aged dark rum for the bourbon - they are EPIC! I can't think of a better PMS treat :)

  8. Holger

    Hi Brittany, I made these and while they tasted great the consistency was much too hard. I want to try again and would like to ask you to help me with the ingredients I get in Austria/Europe. I used a typical European almond flour <>, which is also glutenfree!?. According to the shop it's NOT at all the same as simply fine ground almonds but rather made using a different process. Anyway, my question is, if this absorbs so much more moisture than what you're using, how should I best adjust your recipe? Or should I rather just look for finely ground almonds to use as your blanched almond flour ingredient?
    cheers for now...

  9. Dana

    Thank you so much! I was really looking for a gluten free vegan brownie and this is perfect!! You are amazing, keep it up :)

  10. Krissy

    Hi Brittany! Thought I would let you know I made these twice - once without booze and the second time with half the amount being Cointreau. Cointreau was an absolute winner! I little hint of orange as an aftertaste! Totally worth it!
    (PS my boyfriend is extremely excited about my baking things with bacon on them and thanks you profusely also for my new found desire to experiment with bacon!)
    K xox

  11. lili

    Hi B,

    Please let me know the quantities in metric system if you have time for the recipe bellow. I mentioned that Im from Europe and I do not know what means exactly "a cup". The are many cup sizes in internet...Thank you in advance:)

    Brownies

    3 Packed Cups Blanched Almond Flour (see substitution notes above)
    2/3 Packed Cup Cocoa Powder
    1/2 Tsp. Salt
    1 Tbs. Baking Powder
    1 – 1 1/3 cup granulated sugar to taste (see notes above )
    1 Tsp. Vanilla Extract
    7 Tbs Bourbon Whiskey (or rum would taste good too!)
    4 Tbs room temp. Butter (dairy or nondairy) or coconut oil melted.
    Salted Caramel

    1/4 Cup Butter (Dairy or Earth Balance) or Coconut Oil.
    1/2 Cup Brown Sugar Or Coconut Palm Sugar or Sucanat.
    2 1/2 Tablespoons of “Cream”. This can be regular heavy cream Or Heavy Coconut Milk from a can OR MimicCreme.
    Course Sea Salt.

    1. Janete

      Hi lili, check this site for conversions to metric. Hope this help.
      http://www.jsward.com/cooking/conversion.shtml

  12. Sarah

    I've just finished making these and oh my goodness I've had 3 already. THEY ARE INCREDIBLE!!!!

  13. Claire

    What is the 'coconut oil method' please?

  14. Darlene

    You may want to mention that Bourbon whiskey is made from wheat and other gluten containing grains. The distillation process apparently removes the gluten, however many sensitive celiacs will still react...found that out the hard way :( Will definitely try this with a different liquor; it looks delicious.

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