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.