These Brownies are BOMB!! Think Paleo, flourless, chocolatey, bacony (?) goodness!!

For anybody who hasn't purchased Practical Paleo by Diane Sanfilippo, (whether you're paleo or not) you need to check this book out! I have tried several recipes (and I'm not usually the type to abide by recipes, might I add), and her's are simply amazing! Everything comes out wonderfully (with my minor tweaks of course)! You see, I have a theory. Different cooks have different styles; some cooks share similar styles. Every once in a while, a great cookbook will come along with my style written all over it. I am talking about the kind of cookbook that makes you say, "MAN! This recipe ROCKS! I can feel the chef power flowing through this recipe! If I wrote a cook book, I would want there to be a recipe like this!" Diane Sanfilippo shares my style.

So here it is folks, the brownie recipe you have all been waiting for. Now, I know you've scoured the internet for a good one, a gluten and dairy free one that still crackles on the surface but is moist and dense and holds together and is so rich it makes you forget the fact that there is no flour or butter what so ever. Brilliant, brilliant Diane Sanfilippo, thank you for this recipe. Please, do not be offended by minor tweaks. Instead of dark chocolate, I used completely unsweetened chocolate (sidebar: is anybody else perturbed by the disappearance of completely sugar and sweetener free chocolate in baking these days? Honestly, I sent my husband to Whole Foods the other day to pick some up, and he came back empty handed; apparently 100% dark chocolate is an anomaly these days. Beware the sugar invasion!) I also decreased the amount of maple syrup and upped the amount of chocolate to keep the moisture and intensity consistent (again keep the sugars low, and let the chocolate flavor flow). I did top with bacon (DIVINE) but next time around, I think i'll try some walnuts or maybe even maple-glazed bacon! Stay tuned for more on this!

In the meantime....

Flourless Bacon Brownie Goodness: Makes 16 Brownies

-6 oz unsweetened dark chocolate
-1/2 C coconut oil
-3 extra large eggs
-1/3-1/2 C (depending on your sweet tooth) maple syrup
-Pinch of Salt
-1/2 C + 2 Tbsp unsweetened cocoa powder
-2 Tbsp strong coffee
-2 Tbsp coffee grounds
-2-3 strips of cooked bacon, chopped up

1. Preheat oven to 375. Line a 9 in square baking pan with parchment paper.
2. In a double boiler, melt oil and chocolate together. Careful not to burn it!
3. Meanwhile, whisk together eggs, salt, and maple syrup until well combined.
4. Slowly whisk in melted chocolate a bit at a time (whisk continuously to avoid curdling the eggs- these are not scrambled egg brownies!)
5. Sift cocoa powder over the eggs, whisking all the while until thoroughly combined.
6. Whisk in the coffee and coffee grounds, again until thoroughly combined.
7. Pour into the prepared pan, top with bacon, and bake for 30 minutes or until a toothpick stuck in the middle comes out clean. (By the way, this is the perfect thing to bake right before visitors/dates come over; the aroma will win over any heart!) ENJOY!