Method

Directions for the brownies

1. Preheat oven to 350ﹾF.
2. In large saucepan, melt chocolate and butter over medium-low heat, stirring often. Remove saucepan from heat and let mixture cool, about 10 minutes.
3. Whisk in sugars and vanilla.
4. Whisk in eggs, one at a time.
5. Gradually stir in flour.
6. Add baking powder, salt and bacon; stir to combine.
7. Line a 13- x 9-inch baking pan with parchment paper. Spread brownie mixture evenly into pan. Bake until toothpick inserted into centre comes out with a few moist crumbs clinging, 30-35 minutes.
8. Remove brownies from oven onto cooling rack. Let cool a minimum 2 hours to allow brownies to set.

Directions for the topping

1. In saucepan, over medium heat, thoroughly combine sweetened condensed milk, brown sugar and egg yolks.
2. Allow mixture to simmer until thickened, about 10 minutes, stirring occasionally.
3. Remove saucepan from heat. Stir in vanilla, whisky, nuts and all but 2 Tbsp bacon. Set aside to cool.

To Serve

1. After the brownies have cooled completely, slice into 24 equal pieces*. When ready to serve, spoon desired amount of topping on brownies. Leftover topping may be frozen for future use.
2. Garnish each brownie with a few pieces of reserved bacon.