Nigella Lawson brings us chocolate brownies with a twist… streaky BACON

'Sounds weird but it works': Nigella brings us chocolate brownies with a twist… they contain streaky BACON

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UPDATED:

15:58 GMT, 16 March 2012

She is the domestic goddess who brought us such winning combinations as Coca Cola cooked ham and chocolate Philadelphia spread on bagels.

But Nigella Lawson's latest creation is enough to challenge even the most adventurous of home cooks.

The television chef has devised a chocolate brownie recipe with a difference: one of the main ingredients is bacon.

Nigella is known for her unusual recipes that play with sweet ingredients, with Coca Cola ham and chocolate Philly bagels among her favourite creations

Adventurous: Nigella is known for her unusual recipes that play with sweet ingredients, with Coca Cola ham and chocolate Philly bagels among her creations

Nigella created the recipe to share exclusively with lifestyle website Emerald Street, which she recently guest edited.

She confessed that she didn't
originate the pairing of bacon and chocolate, saying that she was
introduced to the combination by Vosges Chocolat, whose Mo's Bacon Bar, sold in Selfridges and on their website, uses Hickory smoked bacon as a key ingredient.

The bacon chocolate brownies are, she says, her 'act of homage to this unholy union.'

Twist on a classic: Nigella has transformed the traditional chocolate brownie with the addition of crispy bacon

Twist on a classic: Nigella has transformed the traditional chocolate brownie with the addition of crispy bacon

The recipe combines 125g of streaky
bacon with the more traditional chocolate brownie ingredients, golden
syrup, butter, brown sugar, cocoa powder, eggs, bicarbonate of soda and
dark chocolate.

Inspiration: The Mo's Bacon Chocolate bar provided Nigella with the idea for her bacon brownies

Inspiration: The Mo's Bacon Chocolate bar provided Nigella with the idea for her bacon brownies

The bacon is prepared by first frying it to crisp it up, before adding it to the combined ingredients.

'I don't deny it sounds weird,' she
told Emerald Street. 'But it does really work in a quite straightforward
way. Even people who shrink from the very idea find the actual outcome
all-too-compelling. '

Nigella says the best sort of bacon
to use is the Oscar Mayer American-style bacon (available from larger UK
supermarkets), but if it proves impossible to source, then streaky
bacon, cut very fine, will do instead.

She counsels cooks to get very thinly cut streaky bacon, without the rind, and to snip it up into small strips.

'You don’t really want chewy pieces
of bacon, but rather nuggets of intense saltiness within the rich, gooey
chocolate squares,' she says.

For the recipe in full, visit www.emeraldstreet.com