Bacon Symphony Brownies.

Go ahead. Call me a big fat hypocrite, because this is NOT a Nourishing Traditions Recipe. 

BUT I believe cooking should be wholesome enough to keep my family healthy, but tasty enough to keep us happy. That’s my motto, or at least the motto of the cooking blog I have dreamed up. 


So when my friend Brooke suggested that I make bacon brownies, in the spirit of tasty cooking (and not necessarily wholesome) I was ON. IT. I’m pregnant, by gosh, and as a deer panteth for water, so my soul longeth after bacon and chocolate. 

So what the heck are we waiting for?! Let’s get started.

Go to the store right now and buy one box of brownie mix, two giant Symphony bars, and Wright’s bacon. The Symphony brownies are not a new idea; I stole it from my sister, who I’m pretty sure stole it from Paula Deen. But we’re about to take Symphony Brownies to a whole new level.

You’ll need about ten slices of bacon for this recipe, but go ahead and make twelve if your husband is lurking around because I have learned from experience that husbands will steal your bacon. Be prepared, is alls I’m saying.

Start by baking your bacon in the oven for 45 minutes at 350*. Yes. I said the oven. It is EVER so crispy that way, and that’s what we want… crispy, crumbly bacon, ALMOST overcooked, with no chewy parts or disgusting fat bubbles like you get when you cook bacon in the skillet. Don’t make me tell you again. 

Meanwhile, mix the brownie mix according to package directions… 

…EXCEPT PLEASE use coconut oil instead of vegetable oil because we don’t like trans-fats. And use an organic free-range egg from a local farm while you’re at it. There you have it… this recipe is now healthy. Ahem.

Spoon half of your brownie batter into a (buttered) 8×8 pan…

…then (and this is where it gets good) lay the two Symphony bars side by side on top. 

Because there are silly, silly people in the world who do not like nuts, I used one plain Milk Chocolate Symphony bar on half and one Almond Toffee Symphony bar on the other.  

Your bacon should be ready right about now; take it out of the oven, drain it and pat the excess grease, and chop it finely.

Sprinkle most of it liberally on top of the Symphony bars, like 8 of your 10 slices. Save the rest to decorate the top.

Top that with the other half of the brownie batter.

Sprinkle the rest of your bacon crumbles on top.

Bake according to the directions on the brownie box… about 40 minutes at 350*. Be ready with some milk and your stretchy britches, because there’s gonna be some serious lack of restraint involved. 

Thank you, Brooke, for thinking this up. Because of you, the numbers on my scale were up a tad from last week. It was all worth it though. It was all worth it.

Bacon Symphony Brownies Recipe
Ingredients
1 box brownie mix (I used Betty Crocker Triple Chunk)
1/4 cup water
1/4 cup coconut oil 
1 egg
10 slices bacon
2 extra large Symphony Bars

Directions
Bake bacon for 45 minutes at 350*. Drain and chop finely.
Mix brownies according to package directions.
Spoon half of brownie mix into buttered 8×8 pan; top with Symphony bars and all but 2-3 Tablespoons of cooked, chopped bacon.
Spoon remaining brownie mix on top, then sprinkle with remaining bacon crumbles. 
Bake at 350* for approximately 40 minutes.

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