Brownie with caramelized bacon

Brownie au bacon caramélisé
Bacon tranché 250g
Brownie au bacon caramélisé
Bacon tranché 250g
Brownie au bacon caramélisé


  • 120 gr flour
  • 200 gr dark chocolate
  • 100 gr sugar
  • 160 gr light brown sugar
  • 20 gr cocoa powder (unsweetened)
  • 3 eggs
  • 180 gr butter
  • A pinch of salt
  • 1 tsp. baking powder
  • 120 gr bacon


  • Preheat oven to 350 °F.
  • Add the brown sugar in a large, airtight plastic bag and mix until the bacon is well coated.
  • Place a baking rack on a baking sheet lined with parchment paper. Place the bacon on the rack.
  • Bake for about 15 minutes. Remove from the oven. Let cool, then cut bacon into large pieces.

For the brownies

  • Lower the oven to 325 °F. Butter or line a baking dish with parchment paper, about 22 x 33 cm.
  • In a medium bowl, combine flour, baking powder and cocoa.
  • Put the chocolate and butter in a bain-marie (or microwave oven) and melt until the chocolate and butter are completely melted and homogeneous.
  • Add sugars. Whisk until completely combined.
  • Add the eggs to the chocolate mixture and whisk until everything is well combined. Add the salt.
  • Using a spatula, incorporate the flour mixture into the chocolate mixture.
  • Pour half of the batter into the baking dish and smooth in an even layer. Sprinkle half the pieces of bacon evenly over the batter. Spread the rest of the batter on top and repeat with the rest of the bacon.
  • Bake in the center of the oven for 30 minutes, until a toothpick inserted in the center of the brownies comes out clean.
  • Let cool completely, then cut into squares and serve.
  • Can be stored for up to 3 days at room temperature in an airtight container or in plastic wrap.