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. 

Blueberry Breakfast Pancakes


Today is Shrove Tuesday (also known as Pancake Day) which marks the beginning of Lent and the run up to Easter. Traditionally pancakes were made to use up lots of rich ingredients such as eggs, milk and sugar before forty days of fasting during Lent. So continuing with tradition, I thought I’d start my day with some (rather indulgent) blueberry breakfast pancakes.


Here’s how (makes about 10):

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 large egg
  • pinch of salt
  • 300ml milk
  • 20g melted butter
  • 150g blueberries
  • butter for cooking
  • maple syrup for drizzling

Mix flour, baking powder and a pinch of salt together. Beat together the egg with the milk and mix together with dry ingredients until it forms a smooth, thick batter. Beat in the melted butter, and stir in half the blueberries.


Heat the butter in a large frying pan and drop a large tablespoon of batter into the pan (makes pancakes about 7cm across). Cook for 3 minutes on each side until golden brown.


Serve with more blueberries and a generous drizzling of maple syrup.





Happy Pancake Day!