One of the things I love about this channel is the level of politeness in the comments. No one insults a person simply because they disagree with something someone stated in the comments. Generally, no one insults anyone for any reason. I hope this is simply not good moderating, but rather the audience that Glen and Julie have attracted. Whatever it is, thanks for the great content, Glen and Julie, and thanks to the community for the shared respect.
Great dessert, I'm mixing some of this up without maple syrup, and adding some chopped Texas pecans which I have along with more bacon from a young feral hog I recently harvested near the Pecan orchard of a friend. This is desert for a meal of squirrel and dumplings, green salad with garden cucumbers and tomatoes. The coffee is hot and strong!
I make a version of these that are bourbon infused, and they don't last long when I bring them to share at work. (Two 9x11 pans gone in a couple of hours. ) I glaze/lacquer the bacon with bourbon, chili, and brown sugar. I soak the nuts overnight in bourbon. Then I replace all the water in the box brownie mix with the bourbon from the nuts and any fresh bourbon needed. Replacing the water with booze makes the most ooey gooey fudgey brownies. Might be overkill on the bourbon usage, but I'm not using anything pricey and all my friends love them!
Julie: "It's really quite lovely, but you're not going to eat a ton of them", then immediately grabs another one and starts eating it lol. The tasting of the finished product is my favorite part of these great videos.
I had to laugh at leftover bacon being a problem! That's on problem that doesn't exist in my house. When my mother was still alive and able to cook she would fry 2 slices in the pot for canned green beans. She would set aside the cooked bacon and after supper when I had washed the dishes, those bacon slices would be my "dessert".
Thank you for the Thursday night surprise which I wasn't expecting. I enjoyed your whole impromptu recipe carefully explained step by step. And while all the exotic ingredients didn't jump out noticeably in the tasting, Jules was so affected by the treat to go back for more. Unusual for her and probably why she stays so lovely and slim. Thank you Glen! - Marilyn
Had a work potluck earlier this week, I'd forgotten during the Dark Times that I actually don't like potlucks, so I decided to bring only something I could fix without having to run to the store. Brownies! I added the coffee but wouldn't have thought to do chili in the same recipe. Hmmm.
If using a different sized pan remember that it could impact baking time. If the area of the pan that you use is bigger or smaller than what is mentioned in the recipe the brownies could be thicker or thinner requiring more or less baking time.
Love watching your videos. I was unaware that you had made maple sugar, maple syrup yes, but not maple sugar... If you have a video for that I'm going to have to look for it and watch. But.... That made me curious about maple sugar ... Could it be used to make cotton candy (candy floss). Might make for a fun video.
I haven't made the brownies but have made a couple pounds of the maple bacon bits. When bacon is on sale, I usually buy an extra pound for rendering fat. Now I take the bacon bits and candy them in maple syrup. They taste great on Mac and Cheese, a burger or a salad.
Call me crazy but as soon as I saw this video I thought about your recent ice cream recipes. I bet maple bacon ice cream would be good and so ice cream with bits of those brownies in it. Don't those ice creams sound yummy????
I learned quite young and had limited resources that I could use any pan that was similar. I often bake dense quick breads in muffin tins. It makes serving sized amounts in much less time. When I slice one, my banana bread looks like I baked it in a tiny loaf pan.
You can bake it in a pan You can bake it in a can You can bake it in a square You can bake it anywhere You can bake it in the round You can bake it in a mound You can bake it with a dam You can bake it, Glen I am! (Sorry...couldn't resist!)
What this needs is vanilla ice cream OR use this recipe for what we call Gobs here in SW Pennsylvania with a cream cheese filling. Gobs and Whoopie Pies are the same thing.
Re: baking in different pans, I've always taken the suggested pan as, well, suggestions. They're a good starting point - if I know the baking time in that pan, I know to start checking the cake earlier if I'm baking in a larger one, or to expect the cooking to take longer if I'm using a smaller pan (and keep an eye out so it doesn't start to burn on top before the inside is cooked - always keep a bit of aluminium foil at the ready!). My big struggle was always figuring out which of my pans is roughly equivalent in volume, or at least not dramatically too big or small. I've gotten better at estimating it, but I do sometimes consult an online chart (just google "cake pan conversion" and there's a ton of info, though I usually just go for a quick glance at the image results) if the recipe calls for a pan I'm unfamiliar with.
I saw that you saved the bacon grease, but didn't see you using it in this recipe. Did I miss that part or did you not put the extra bacon grease in the batter?
Glen this is the first time when I’m not sure if I want to try one of your recipes. I know sometimes mixing ingredients that are not “supposed” to be mixed turn out to be wonderful, I think for this one bacon + maple syrup is something that shouldn’t be mixed. Maybe thats just me 😅
You have the right to be skeptical, and if the combination doesn't appeal to you, there's nothing wrong with that, but, in general, maple pairs really, really well with any pork product.
I love the way you present your cooking instruction. Presenting multiple ways of combining ingredients. Not following a recipe exactly, improvising a bit to make it happen! Very nice.
I know it was said as a joke, but the idea of putting Vegemite in is not totally ridiculous. Some years ago (maybe as far back as 10-15 years) Cadbury did a special edition here in Australia that was Caramello and Vegemite. I did try it, and it was a little odd, but mostly it was a salted caramel.
Love watching Glen cook, he licks the bowl or the beaters. We all do it, or let our husband/kids do it, it's nice to see others indulge in this 'guilty' pleasure. 😆😆
I was trying to think of a dessert to take to a relative's home tonight, when your video popped up. I really liked your Nutella brownie recipe, so I decided to combine these two recipes (bacon, maple, chilli & Nutella). It's currently in the oven and it smells great.
@@asilverfoxintasmania9940 It turned out great and most people asked for a second piece. The only thing that I would change would be adding the bacon in after the flour was mixed in. I found the mixer broke the bacon into crumbs.
I understand that saying three on your stove top does not translate to others stoves, but might be helpfull to know what the number range is. Three in a range of one-to-four is very different than three in one-to-twenty.
Cream cheese swirled in the batter might be a nice tang to offset the richness of the brownie, just a thought! love the show! thanks for the great ideas!
Nice! I did a candied bacon brownie once. Candied the bacon, but 1/2 the batter in the pan and then layered the bacon in. Then put the rest of the batter on. Baked as usual. WOW it was tasty, and the bacon definitely played a starring role.
Glen is absolutely right about having "the perfect pan" when baking. I often used a muffin tin to make individual brownies, and my kids loved them. Also, turn those overbaked goods into biscotti. Just slice them up into strips and bake again. Perfect for dipping into your coffee ❤️
They look like awesome brownies. In our house I like baking brownies in muffin trays so each brownie gets a nice chewy edge all around. Baking time reduced to about 10 minutes, just a tad longer than cookies. As a suggestion after you candy the bacon, chop again into finer pieces and sprinkle on top of the brownie for a more distinctive flavour note.
Glenn are you planning to revisit this recipe on the channel in the future? Dried cherries would be amazing in these brownies. Three of my favorites; brownies (especially fudge), bacon and cherries.
More bacon, maybe make a maple-bacon glaze for on top rather than incorporating it into the mix. Seemed a little dense going into the pan, so I'm not surprised that there was very little flattening or rising. I'm also wondering if adding a bit of heavy cream to the batter might improve the texture. Yum!
"Leftover bacon." I hear the words, and I know what they mean individually, but for some reason my mind is having a difficult time trying to process that phrase.
I have to wonder what would happen if you swapped the butter for all bacon fat - would you still get the bacon taste in there, without the actual bacon? Or would the fat be too neutral tasting, and mess up the texture of the brownies too much?
I would add some pecan pieces in with the maple and the bacon on the stove throw in some chili powder into the maple bacon candy and then let that cool and add that all into your brownie. Great for try though.
I relate so much to the pan advice. I feel like the ole "baking is a science" motto has really hurt more than its helped in certain cases. Maybe not in some special recipes, but in plenty of others theres good leeway to customize/tweak both amounts and ingredients themselves. As long as some fundamental basics are covered If you really think about it, science itself is all about experiments and redefining old knowledge anyways. But the way weve interpreted it for baking has made people scared to relax and have fun with it!
Why people freak out over pans baffles me. If you're really in a crunch, your local Dollarama will have the right size pan for a couple of bucks. And if you ruin the pan... you're only out a couple of bucks.
What is this foreign language you use in this statement...it sounded a little like "what am I going to do with this leftover bacon?" Here in the states there is no such phrase...please interpret! 😅 🐷🐖🐷🐖🐷
My brain went with cherries in my black bean brownies! I already add coconut, coffee, cinnamon, and different nuts. Basically, just replace the flour with beans.
