– 200g butter
– 350g dark chocolate
– 3 eggs
– 250g caster sugar
– 100g pecans
– 100g cooked smoked bacon lardons
– 50g self-raising flour
– 13 rashers of smoked streaky bacon
– 3 tbsp maple syrup
First, place down a layer of bacon.
Then weave the remaining rashers through to create a bacon lattice. Cook for 25 minutes at 200 degrees Celsius.
For the brownie, whisk together the eggs and sugar.
Fold them into melted chocolate and butter.
Then finally add in the pecans and bacon lardons.
Lay the bacon weave at the bottom of a brownie tin.