Virgin Chocolate Chunk Brownies With Maple & Benton Bacon

I created this recipe using whole grain pastry flour from Bobs Red Mill and Olive Oil from California Olive Ranch for a promo I was doing for them on my website 30A EATS. It was a big hit! Any Bacon or Maple Syrup will do, and if you want to leave out the Bacon you can. I love the sweet and salty flavor it gave to the brownies.

• Ready In: 30 mins
• Serves: 9-12
• Yields: 9 large brownies

Ingredients

• 4  ounces bittersweet chocolate pieces
• 1⁄3 cup extra virgin olive oil
• 2  large eggs, at room temperature
• 3⁄4 cup granulated sugar
• 2  teaspoons maple syrup
• 1⁄4 teaspoon sea salt
• 1⁄2 cup whole wheat pastry flour
• 1⁄3 cup  cooked bacon

Directions

1. Preparation:
2. Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
3. Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
4. Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.
5. Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.