Ancho Chili & Bacon Fudge Brownies with Salted Caramel

The Brownie, Evolved

Prepare to experience the brownie in a new light. This isn’t your average bake-sale treat; it’s a complex, grown-up dessert that hits every note on the flavor spectrum. The deep, dark chocolate is enhanced by the subtle warmth of cinnamon and the fruity, smoky heat of ancho chili powder. Salty, crispy bacon bits provide a surprising and delightful textural contrast, while a rich salted caramel drizzle ties it all together. It’s pure, unadulterated decadence.

Cuisine: American | Diet: None | Skill Level: Intermediate | Cost: Moderate

Ingredients

• For the Brownies:
• 1/2 cup unsalted butter, plus more for greasing
• 4 oz unsweetened chocolate, chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 1/2 tsp ancho chili powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 slices of bacon, cooked crisp and crumbled
• For the Salted Caramel:
• 1/2 cup granulated sugar
• 3 tbsp water
• 1/4 cup heavy cream, warm
• 2 tbsp unsalted butter
• 1/2 tsp sea salt

Preparation

1. Preheat oven to 350°F (175°C). Grease an 8×8 inch square baking pan and line it with parchment paper, leaving an overhang on two sides. This ‘sling’ will make it easy to lift the brownies out later.
2. First, make the salted caramel. In a saucepan, combine the sugar and water. Cook over medium-high heat, without stirring, swirling the pan occasionally, until an amber-colored caramel forms. This requires patience and a watchful eye.
3. Immediately remove from heat and slowly whisk in the warm heavy cream. The mixture will bubble up violently, so be careful. Whisk in the butter and salt until smooth. Set aside to cool.
4. Cook the bacon until very crispy, then drain on paper towels and crumble into small pieces. Set aside.
5. For the brownie batter, melt the 1/2 cup of butter and the chopped unsweetened chocolate together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Alternatively, use a microwave in 30-second bursts. The aroma will be intensely chocolaty.
6. Remove the chocolate mixture from the heat and whisk in the sugar. Then whisk in the eggs, one at a time, followed by the vanilla. The batter should look glossy.
7. In a separate bowl, whisk together the flour, cocoa powder, ancho chili powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Do not overmix.
8. Fold in half of the crumbled bacon into the batter.

Cooking

1. Pour the batter into the prepared baking pan and spread evenly.
2. Drizzle about half of the cooled salted caramel over the top of the batter. Use a knife to gently swirl the caramel into the brownie batter for a marbled effect.
3. Sprinkle the remaining crumbled bacon over the top.
4. Bake for 25-30 minutes. The edges should be set, and a toothpick inserted into the center should come out with moist, fudgy crumbs attached, but not wet batter. For fudgy brownies, it’s better to underbake slightly than to overbake.
5. Remove from the oven and let the brownies cool completely in the pan on a wire rack. This is a crucial step for clean slices.
6. Once cool, use the parchment paper sling to lift the brownies out of the pan. Drizzle with the remaining salted caramel before cutting into 16 squares.

Serving

Serve the brownies at room temperature. They are incredibly rich, so a small square is all you need. They look beautiful arranged on a platter, showcasing the caramel swirls and bacon bits.

Storage

Store brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. They taste best at room temperature.

A Symphony in a Square

You’ve successfully baked a dessert that is as complex as it is comforting. The slow-building heat from the ancho chili, the salty crunch of bacon, and the sweet, buttery caramel create a truly memorable brownie experience. This recipe is proof that with a little creativity, a classic can become a masterpiece.

Tags: fudge brownies, ancho chili, spicy brownie, bacon caramel, gourmet dessert

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

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Rooted in the hearts of Dyment and Borups Corners, this recreational, participatory food security project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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