Ingredients

• 4 oz Bittersweet Chocolate (at least 70% cacao), chopped
• 1/3 cup Extra Virgin Olive Oil
• 2 Eggs at room temperature
• 3/4 cup Sugar
• 2 tsp Maple Syrup
• 1/4 tsp Sea Salt (Pink Himalayan preferred)
• 1/2 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1/3 cup Bacon cooked crisp and chopped finely

Instructions

1. Preheat the oven to 350°F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
2. 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.
3. 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.
4. 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.