Maple Bacon and Pecan Brownies


Now I know what you’re thinking, bacon in a brownie? Are you sure?

Trust me the combination really works. It’s a bit like bacon with pancakes only this time with a kick of chocolatey goodness. Make sure you get the bacon super crispy to add some crunch. Utterly moreish.


So here’s how (makes about 20 squares):

  • 4 rashers smoked streaky bacon
  • 150g unsalted butter
  • 75ml maple syrup
  • 75g pecans, roughly chopped
  • 225g light brown soft sugar
  • 75g cocoa powder
  • 2 medium eggs


Preheat grill to medium and grill the bacon on a baking sheet until the fat is golden, then lay the rashers on kitchen paper to allow them to crisp up. Preheat oven to 180°C (160°C fan) and line square tin with baking parchment.


Cut the bacon into small pieces using scissors and put into a bowl with the maple syrup and pecans. Mix together the butter, sugar and cocoa powder in a heatproof bowl. Put over a pan of simmering water and heat until the mixture is melted and smooth. Leave to cool slightly. Then beat the eggs into the chocolate mixture. Sift in the flour and beat until the mixture smooth. Stir in the bacon and pecan mix.





Pour into the baking tin and bake for 20-25 minutes until slightly hard on top. Leave to cool before cutting into squares.




Recipe from Good Housekeeping. 

White Chocolate and Fudge Brownies


These are possibly the most indulgent brownies you will ever taste. I think what makes them so utterly delicious is how soft and squidgy they are on the inside. The white chocolate and fudge pieces melt forming a beautiful molten mixture which then slowly solidifies as it cools down. Pure brownie heaven.

Here’s how (makes about 20 brownies):

  • 450g golden caster sugar
  • 200g butter
  • 4 eggs
  • 100g dark chocolate chunks
  • 100g white chocolate chunks
  • 100g fudge pieces (I often use Waitrose’s Cook’s Ingredients)
  • 80g cocoa powder (Green & Blacks is the best!)
  • 2 tsp vanilla essence
  • 100g self-raising flour



Pre heat the oven to 180C (160C) and line a 20x20cm baking tray with baking parchment. Beat the eggs together with the caster sugar. In a separate bowl melt the butter and sift in the cocoa powder. Then pour the butter mixture into the egg and sugar mixture. Add the vanilla and sift in the flour.



Then comes the best bit! Pour the chocolate and fudge chunks into the mixture and fold in. Pour the mixture into the baking tray, spread out evenly using a palette knife and bake for 45-50 minutes until the top is hard. Let the mixture cool completely before cutting into squares.