Rich, unctuous brownies with a rather unexpected topping
3 tbsp soft brown sugar
100ml dark rum
8 rashers of streaky bacon
2-3 tbsp maple syrup
240g unsalted butter, room temperature
2 tbsp vegetable oil
250g caster sugar
200g dark brown sugar
130g plain flour
100g chocolate, cut up into chunks
Heat the oven to 180C. Heat 100ml water and stir in the soft brown sugar and rum. When dissolved, take the pan off the heat and add the raisins. Allow to soak, ideally overnight.
Place the bacon on a baking tray and cook for 15-20 mins, until it’s starting to crisp up and turn golden brown. Take out of the oven, drain off the fat and pour over the maple syrup, then return to the oven for another 5 mins. Remove and allow to cool.
Line a shallow baking tray with parchment paper. Whisk the butter with the oil and the sugar until combined, then beat in the eggs, one at a time. Sift in the flour and the cocoa and carefully combine to keep the air in the mixture. Fold in the raisins and the chopped chocolate.
Tip the mixture into the lined tray, place in the oven and cook for 15 mins. Crumble the bacon over the top and return to the oven for another 10 mins.
Allow to cool for 10-20 mins, then portion and serve with whipped cream or ice cream.
Recipe: Dhruv Baker