Heat oven to 170c and line a brownie tray.

Make an espresso-sized coffee and leave to go cold.

Cook your bacon until it is crispy. I dry fry, but you can grill if you prefer, Pat on kitchen paper to dry and let it cool. Then break it up into little nuggets.

Melt the butter and chocolate - either in a bain marie or in a bowl over some barely simmering water. set aside to cool for five minutes.

In a food processor, mix the sugar, eggs, yoghurt and pinch of vanilla salt until light and fluffy. Add the cooled chocolate and butter and mix again. Add the flour and baking powder and pulse until just mixed.

The mixture needs to be a dropping consistency so judge how much of the cold coffee to add - I added just under half an espresso cup. Do it little by little as you can't undo what you add! Give one final pulse to mix.

Mix the bacon bits in with a spoon - don't use the processor or you will blitz them. Pour half the mixture into the brownie tray, drizzle maple syrup and cover with the rest of the mixture. Smooth over the top and drizzle with a couple of teaspoons of maple syrup.

Cook for 40-45 minutes until just cooked through. Cool on a rack and cut when cold. Cut into 12 pieces or 24 bite-sized morsels!