Bacon & Pecan Chocolate Brownies



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Serves: 16 people


Prep: 15 mins


Cooking: 25 mins


  • 200g Otway short cut bacon rashers, finely chopped, rind removed
  • 2 tablespoons maple syrup
  • 160g butter, diced
  • 200g dark chocolate, roughly chopped
  • ¾ cup plain flour
  • 1/3 cup cocoa
  • 1 ½ cups brown sugar
  • 4 eggs, lightly whisked
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 200g milk chocolate, roughly chopped
  • 2/3 cup pecans, roughly chopped


Step 1
Preheat oven to 180˚ C (not fan forced). Grease and line a 30cm x 20cm slice pan with baking paper.

Step 2
Place bacon and maple syrup into a non-stick frying over a medium heat. Cook, stirring often, for 10 minutes or until light golden and almost crisp

Step 3
Transfer to a plate lined with paper towel.

Step 4
Combine butter and dark chocolate in a medium saucepan over a medium low heat until melted and smooth. Cool slightly.

Step 5
Sift flour and cocoa over chocolate mixture. Add sugar and stir until combined. Add eggs, sour cream and vanilla.

Step 6
Stir through milk chocolate, three-quarters of the cooked bacon and pecans. Stir until well combined.

Step 7
Spoon mixture into prepared pan and spread evenly. Sprinkle with remaining bacon.

Step 8
Bake for 25 minutes or until a skewer inserted comes out with a little mixture attached. Allow to totally cool in the pan. Cut into squares and serve.

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