I know what you’re thinking—Bak Kwa in brownies? But trust me, it works. The salty-sweet smokiness of Bak Kwa (or bacon) blends beautifully with the deep richness of dark chocolate, adding an extra layer of flavor that makes these brownies completely addictive.
Just outta the oven...
This isn’t just about throwing meat into dessert for the sake of being different; it’s about creating that perfect balance of sweet, salty, chewy, and fudgy in every bite. Plus, the golden syrup or honey helps caramelize the Bak Kwa pieces slightly, making them even more irresistible.
What I love most about this recipe is how simple it is—you can make everything in a single sauce pot. No fancy equipment, no complicated steps, just mix, pour, and bake. The result? Crispy-edged, fudgy-centered brownies with bits of smoky, chewy Bak Kwa scattered throughout. It’s the kind of treat that surprises people in the best way possible.
If you’ve ever loved the combination of chocolate with sea salt or caramelized bacon, this is just the next step forward.
If you have leftover Bak Kwa from Lunar New Year (or just feel adventurous), you need to try this. It’s bold, indulgent, and completely unique, yet somehow, it just makes sense.
Whether you’re a fan of salty-sweet pairings or just love experimenting in the kitchen, these brownies will definitely get people talking. Go on, give it a shot—you might just discover your new favorite dessert!
Ingredients:
(Make one 8 inch brownie)
Bak Kwa Homemade Finely Diced, 80g Or Bacon
Golden Syrup / Pure Honey / Maple Syrup, 1.5 TBSP
Unsalted Butter, 96g + More For Greasing
Light Muscovado Sugar, 120g
High Quality Cocoa Powder Preferably Valrhona or Callebaut, 48g
Unbleached All Purpose Flour, 96g
Baking Soda, 3/4 TSP
Sea Salt, Pinch
Eggs, 3
High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 96g
Equipment:
Oven
Sauce Pot
8" Square Cake Pan
Directions:
Please visit my "Bak Kwa" page for the recipe.
*If you use bacon instead of Bak Kwa, follow these steps:
Broil bacon on a baking tray in the oven until crispy browned.
Remove from the oven and coarsely dice.
Use the rendered bacon fat to grease the cake pan.
Continue with the directions below.*
Preheat the oven to 190 degrees celsius or 375 fahrenheit.
Grease the cake pan with butter or bacon fat.
Line parchment with sides overhanging.
In a mixing bowl, add bacon or bak kwa and golden syrup.
Mix until well combined and set it aside until ready to use.
In a sauce pot over medium heat, add butter.
Cook butter until it starts to melt.
Remove from heat and add in the sugar.
Mix until the sugar has completely melted.
Add in cocoa powder, flour, baking soda and salt.
Mix until well combined.
Followed by eggs, dark chocolate and the bacon/bak kwa mixture.
Transfer to the prepared cake pan.
Even the top and wack into the oven.
Bake for 15 to 18 mins.
The center should be still soft and the sides should be crispy with a glossy shine.
Set aside to cool down for 15 mins.
Carefully unmold and slice into 16 squares.
Serve immediately.
The combination somehow works...
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