Decadent Denhay Bacon Chocolate Brownies

If you want to surprise your guests with a casual and yet slightly unusual desert then you could do no wrong by trying these delicious brownie bites. Our Denhay unsmoked back bacon adds an unexpected, yet wholly delicious frisson to this chocolate treat.

Serves 16 people   Prep 20 minutes   Cook 35 minutes


10 rashers (approx. 220g) of Denhay unsmoked back bacon

Soft light brown sugar or muscovado to coat the bacon

57g organic ‘dutched’ cocoa powder

57g icing sugar

300g granulated sugar

¾ tsp salt

120g plain flour

1 tbsp espresso powder/finely ground coffee granules

3 large free range eggs

100ml vegetable oil

30ml water


Preheat the oven to 180°C/gas mark 4. Lightly grease a 20cm square cake tin.

Spread the bacon in a single layer onto a large baking tray and coat well with the brown sugar. Bake in the oven until nice and crispy (approx. 25mins) but don’t allow it to totally brown. Remove from the oven and place to one side to cool thoroughly. Once cooled, crumble the bacon to make tiny pieces.

In a large mixing bowl, whisk the cocoa, sugars, salt, flour and espresso powder. Add the oil, water and eggs and blend well until you achieve a smooth consistency. Pour the mixture into your greased cake tin and smooth the top of the mixture. Sprinkle the cooled crumbled bacon bits over the top of the brownie mixture evenly.

Bake the brownies in the oven for approx. 35mins or until you’re able to pull a knife out of the center cleanly. Either serve immediately, warm with ice cream or Devonshire clotted cream or alternatively allow to cool fully before refrigerating until ready to serve.


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