Chocolate Brownies with Dry Cured Bacon and Salted Caramel Sauce

To make the topping: 

Slice the streaky bacon into thin strips and cook in a frying pan on medium to high heat until golden brown; set to one side. In a saucepan, heat the double cream until golden brown; set to one side. Place a saucepan on a medium to high heat until hot. Slowly sprinkle in one third of the caster sugar and stir with a wooden spoon until melted and starting to turn golden brown. Be very careful not to touch or taste the caramel as it will be very hot. Once melted and turning brown, add the next third of sugar. Again, allow to melt and turn brown before adding the final third. Once all the sugar is melted and a lovely caramel colour, very carefully and slowly add the hot cream and mix together to make a smooth caramel sauce. Add the sea salt, mix well and set to one side. 

To make the brownies: 

Preheat the oven to 160 degrees Celsius/gas mark 3. Line a small baking tray with greaseproof paper. Melt the butter in the microwave until it is fully melted and hot. Remove the butter and add the chocolate, mix together to melt. In a bowl, whisk the eggs, vanilla and sugar until they are pale in colour: this should take about 90 seconds. Add the flour and cocoa to the egg mix, very gently with a spatula, then gradually pour in the melted butter and chocolate mixture and gently mix together. Be careful not to over-mix: once the mixture has come together it is ready to bake. Pour the brownie mix into the lined tray. Sprinkle the bacon over the top of the brownie and then drizzle half of the salted caramel sauce over the top. Bake for 30-35 minutes- there should still be a little wobble in the middle so the brownies are soft and gooey. 

To serve: 

Let the brownie cool to room temperature before slicing into 12 equal-sized pieces. Sprinkle lightly with sea salt and serve with fresh raspberries, mint leaves and the remaining salted caramel sauce.