Smokin’ pig licker brownies

The inspiration for this recipe comes from an American treat called a “pig licker” – a crispy rasher of streaky bacon coated in chocolate and sprinkled with sea salt. I introduced smoked paprika and chilli to bring another depth of flavour.

Makes 20 brownies
streaky bacon 125g, finely chopped
maple syrup 2 tsp
unsalted butter 185g, cubed
70% cocoa dark chocolate 185g, broken into pieces
eggs 3
caster sugar 275g
plain flour 85g
cocoa powder 50g
smoked paprika 1 tsp
mild chilli powder ½ tsp
dark chocolate chunks 50g

To decorate
bacon 5 rashers, each cut into 4
dark chocolate 30g
sea salt

Set your oven to 180C/gas mark 4 and line a deep 12"x9" baking tray with baking parchment. Fry the bacon in a pan until just starting to crisp. Add the maple syrup and fry until a shade browner and crisper. Remove from the heat and leave to cool.

Melt the butter and chocolate in a bowl over a saucepan of simmering water (or bain-marie), stirring occasionally. Once melted, remove from the heat and allow to cool.

Beat the eggs and sugar until the mixture is thickened and fluffy, then, in a separate bowl, combine the flour, cocoa powder, smoked paprika and chilli powder. Fold the cooled chocolate mixture into the egg mixture. Sieve in the dry ingredients, and fold togethere.

Fold in the chocolate chunks and bacon pieces. You may need to break up the bacon pieces as they may have stuck together while cooling. Fold again until well combined.

Pour your mixture into the lined tray and gently spread to level the surface. Place in the oven for 20-25 minutes, then leave to cool completely in the tin before cutting into squares.

To decorate, place the larger bacon pieces in the frying pan and cook until crisp. Remove and leave to cool. Melt the remaining chocolate in a microwave on short bursts.

Coat the bacon pieces one at a time in the melted chocolate. Place a bacon piece on top of each brownie and sprinkle with sea salt.

Leave to set, then serve.