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Note: Trex is vegetable fat. Butter can be used instead, though if you use butter the amount should be 350g of butter.
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1. Preheat the oven to 180 C and line a 12 x 10 inch (approximately) baking tray with parchment paper.
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2. Cut the fat off the bacon. Chop the remaining meat into very small chunks. Cook over medium heat in a frying pan (preferably non-stick) for around 10-15 minutes until it has turned golden and crispy. Take it out of the frying pan and place on a paper towel to absorb any fat. Set aside.
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3. Crack the eggs into a large bowl. Whisk the eggs until they are very pale and have increased in size by at least double. Add the sugar one tablespoon at a time, whisking continuously. (This is hard work with a hand-held whisk!)
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4. Sift in the flour and whisk to combine. Then add the vanilla essence and whisk.
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5. In a large saucepan over medium low heat, melt the trex with the cacao powder. Once melted remove the pan from the heat and set aside to cool for a couple of minutes. Then add it into the eggs and flour. Pour in slowly, whisking to combine.
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6. Stir in the bacon pieces.
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7. Pour into the baking tray and bake for 40-45 minutes. They should be springy to the touch when done. (I always check after 35 minutes as I hate overdone brownies and prefer them on the gooey side.)
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8. Remove tray from oven and set it aside to allow brownies to cool. Then cut into squares. I prefer to leave them in the fridge for a little while and eat later as I think it improves the texture but to each their own!
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The inspiration for this recipe was found at nigella.com.
