- 4 rashers smoked streaky bacon
- 75ml maple syrup
- 75g pecans, roughly chopped
- 150g unsalted butter, chopped, plus extra to grease
- 225g light brown soft sugar
- 75g cocoa powder
- 2 medium eggs
- 60g cake flour
1. Preheat grill to medium. Grill the bacon on a baking tray until the fat is golden, then lay the rashers on paper towel to allow them to crisp up. Preheat oven to 180°C and lightly grease and line a 20cm square tin with baking paper.
2. Snip or break the bacon into small pieces; put into a bowl with the maple syrup and pecans. Mix and set aside.
3. Put the butter and sugar into a large heatproof bowl and sift in the cocoa powder. Put bowl over a pot of barely simmering water (make sure the base of the bowl doesn’t touch the water) and heat until the mixture has melted and is smooth, stirring occasionally. Initially it will look as though the mixture won’t come together, but it will. Lift the bowl off the pot and set aside to cool slightly.
4. Beat the eggs, one at a time, into the chocolate mixture. Sift over the flour and beat vigorously until the mixture is shiny and smooth. Stir in most of the bacon mix.
5. Scrape the chocolate mixture into the prepared tin, level and scatter over the remaining bacon mixture. Bake for 20 to 30 minutes or until set. Leave the brownie to cool completely in tin before cutting into squares.
EACH SERVING About 935kJ, 4g protein, 14g fat (6g saturated), 20g carbohydrate (17g sugars), 1g fi bre.
TO STORE Keep well wrapped in foil or in an airtight container at room temperature for up to 4 days.