A little over a year ago, I asked my friend who is also a nutritionist (and now my trainer) if he had any good bacon recipes for my International Bacon Day post. I tagged him and a few other friends who seemed like good candidates for such bacon-y goodness. He ended up connecting me with April, his foodie friend and trainee.
April and I started messaging each other through Facebook, and we immediately found a connection. She sent me some awesome bacon recipes – the bacon cheeseburger meatballs are now a staple in our house – and a photo of her and a friend dressed like bacon and eggs for Halloween. It was perfect.
Not long after, I started to train at the same gym as April. At first, my small group session was right after hers on Friday morning. Then, I started to train with her group. I still train with that group on Friday mornings. They are amazing women that I am always happy to see.
April and I also both happen to love a nice glass of dry, full-bodied red wine and have no problem drinking said wine at a bonfire during a wellness weekend.
We’re pretentious that way.
Today is International Bacon Day. Do you know what that means? It’s our baconversary, of course!
In honor of bacon and my friendship with April, I decided to share another recipe. This concoction came about when April mentioned finding a recipe for maple bacon brownies. I immediately said that I wanted some sea salt on the top of those brownies. Then, April mentioned salted caramel. And, well, you can see how we work well together.
So I give you a very basic recipe for Maple Bacon Salted Caramel Brownies
(This recipe is all April. I just mentioned I wanted some salt on the top.)
In a bowl, mix 1 box of German chocolate cake mix with 1/3 cup evaporated milk and 1 stick melted butter.
Put 1/2 the mix in the bottom of a greased 9 x 9 pan.
Layer caramel sauce (store bought is fine or make your own) and mini chocolate chips, then top that with the other half of dough.
Bake the goodness at 350 for 20 to 25 minutes.
Cool the brownies and then drizzle with more caramel, some delicious bits of bacon and coarse sea salt.
Fair warning. The caramel in the brownies make them a bit goopy. The more they sit, the less goopy they get. You’ll probably want to store them in the fridge.
After taste testing them, I can tell you they taste delicious. So don’t be freaked out about bacon and salt on top of a brownie!
Thanks to April for sharing her recipe and for her wonderful friendship!