I don’t deny bacon in brownies sounds weird, 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. I like to use Oscar Mayer American-style bacon (which you can now get in UK supermarkets) for this, but if you can’t find it, then just be sure to get streaky bacon that is cut very thin, without the rind, and snip it up into small shards. You don’t really want chewy pieces of bacon, but rather nuggets of intense saltiness within the rich, gooey chocolate squares.

For US cup measures, use the toggle at the top of the ingredients list.