Bacon Brownies

Note: Trex is vegetable fat. Butter can be used instead, though if you use butter the amount should be 350g of butter.

1. Preheat the oven to 180 C and line a 12 x 10 inch (approximately) baking tray with parchment paper.

2. Cut the fat off the bacon. Chop the remaining meat into very small chunks. Cook over medium heat in a frying pan (preferably non-stick) for around 10-15 minutes until it has turned golden and crispy. Take it out of the frying pan and place on a paper towel to absorb any fat. Set aside.

3. Crack the eggs into a large bowl. Whisk the eggs until they are very pale and have increased in size by at least double. Add the sugar one tablespoon at a time, whisking continuously. (This is hard work with a hand-held whisk!)

4. Sift in the flour and whisk to combine. Then add the vanilla essence and whisk.

5. In a large saucepan over medium low heat, melt the trex with the cacao powder. Once melted remove the pan from the heat and set aside to cool for a couple of minutes. Then add it into the eggs and flour. Pour in slowly, whisking to combine.

6. Stir in the bacon pieces.

7. Pour into the baking tray and bake for 40-45 minutes. They should be springy to the touch when done. (I always check after 35 minutes as I hate overdone brownies and prefer them on the gooey side.)

8. Remove tray from oven and set it aside to allow brownies to cool. Then cut into squares. I prefer to leave them in the fridge for a little while and eat later as I think it improves the texture but to each their own!

The inspiration for this recipe was found at nigella.com.