½cupcocoa powderI used Dutch processed, but natural will also work
1cupall-purpose flour
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Brush both sides of all the bacon with the maple syrup, then place the bacon on the baking sheet.
Bake until nice and crispy, anywhere between 20 - 25 minutes.
When the bacon is done cooking, remove excess fat with a paper towel and allow to cool. Melt 2 oz of the chocolate in a small microwave safe bowl by placing in the microwave at 50% power for 30 second increments.
Lightly crumble 3 - 4 pieces of bacon into pieces. They shouldn't be too small, about ½ inch each. Coat in chocolate and leave on parchment paper to harden. (I placed mine in the freezer for 2 - 3 minutes to speed up the process). Set aside.
Take the oven temperature down to 350 degrees F. Line an 8 x8 baking pan with parchment paper.
Mix together the butter, sugar, and 7 oz of the chocolate together in a large saucepan. Heat over a double boiler until the butter and chocolate is melted. Stir well to dissolve the sugar and combine everything. Set aside to cool for a couple of minutes.
Once the chocolate and butter mixture is cool enough to touch, add the eggs and vanilla and mix until well combined.
Add in the cocoa powder and flour and mix until there are no lumps of flour or cocoa powder.
Fold in the chocolate coated bacon into the brownie batter. The mixture should be very thick.
Pour the batter into the baking pan. Crumble the remaining bacon and place it, plus the remaining 0.5 oz of chocolate chips on top of the brownie batter and gently press down.
Bake for 30 - 35 minutes. Remove and allow to cool to room temperature before slicing.