- 1/2 cup coconut flour
- 1/2 cup butter, melted (or coconut oil for strict paleo option)
- 1/2 cup cocoa powder
- 6 eggs
- 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.