1/2 cup butter, melted (or coconut oil for strict paleo option)
1/2 cup cocoa powder
4 tbsps maple syrup
156g dark chocolate
4 rashers (slices) streaky bacon
1/4 tsp baking powder
1/4 cup milk
Cut the bacon very finely so it is almost shredded. You don’t want lumps of meat in your brownies. Gently fry it for 7 minutes, adding in a tbsp of maple syrup for the final minute. Drain off the fat and set aside.
Break up the chocolate into chunks and place in a double boiler (put a glass dish over a small saucepan of boiling water).
Cut in the butter and the rest of the maple syrup. Melt until it is a thick goo. Set aside to cool.
Sieve together your dry ingredients (coconut flour, cocoa powder and baking powder) in a large mixing bowl.
Beat the eggs together with the milk.
Once the chocolate mixture has cooled, stir in the beaten eggs and milk then gradually pour into the dry ingredients.
Stir until it is a thick batter (careful not to over stir, the coconut flour tends to suck up moisture like a dehydrated elephant and you’ll be left with a hard lump). Fold in the bacon bits.
Pour into a well greased 7in x 11in brownie tin and bake at 375 for 10 minutes. Turn out onto a wire rack to cool before slicing.