Prep time
Cook time
Total time
Serves: 12 Slices
  • 150g Plain Flour
  • 30g Cocoa Powder
  • ½ Teaspoon Salt
  • 230g Caster Sugar
  • 230g Brown Sugar
  • 100g Chocolate - Melted
  • 200g Chocolate Chips
  • 115g Butter
  • 125ml Beer -Room Temp
  • 4 Eggs
  • 2 Vanilla Extract
  • 300g Bacon - Roughly 5 Slice
  1. Flick oven onto 180°c bake. And grease or line a square 20cm tin with baking paper.
  2. To start, dice and cook bacon in a pan and then set aside to cool and drain of any oils.
  3. For the brownie, sift the flour, cocoa powder and salt and set these dry ingredients aside.
  4. Now it's time to melt 100g of chocolate and brown the butter. Place chocolate in a small pot above a larger pot of boiling water (making sure top pot doesn't touch the water) and stir around chocolate until it melts. While chocolate is melting, in yet another pot, swirl the butter around on a medium heat until it starts to turn a golden colour.
  5. When chocolate has melted and butter golden, pour the butter into the melted chocolate and whisk until smooth. Measure out the room temperature beer and add this to the chocolate/butter mixture.
  6. Either in a free-standing mixer or using a hand-held beater, add the eggs and sugar to a large bowl and beat on a medium speed for a few minutes until silky.
  7. Lowering the speed, add the chocolate/butter mixture along with the vanilla and mix until incorporated.
  8. Finally fold through dry ingredients, chocolate chips and bacon until just combined. Don't over mix.
  9. Pour mixture into prepared tin and bake for around 60- 65 minutes or until filling has mostly set.
  10. From the oven you can place the tin straight into the fridge to stop it baking further.
  11. When the brownie has cooled, ideally overnight, you can then slice it up and serve!
Recipe by Baker Gatherer at