Heat oven to 400°F. Line a baking pan with parchment paper. Brush both sides of bacon with maple syrup. Place on sheet pan. Bake for 20 minutes or until crispy. Remove and allow to cool.
Melt 1/2 cup of chocolate in a double boiler. Break apart 3-4 pieces of cooled bacon into medium-sized pieces. Coat in chocolate and spread on parchment paper to cool and harden. Set aside.
Lower oven temperature to 350 degrees. Line an 8-by8-inch baking pan with parchment paper.
In a large sauce pan, mix together butter, sugar and 3/4 cup chocolate chips. Heat butter and chocolate mixture until melted on low to medium heat. Set aside to cool.
Once mixture is cool enough to touch, add eggs, one at a time, then vanilla. Sift cocoa powder into flour, then add to chocolate mixture a half a cup at a time, removing any lumps. Fold chocolate-coated bacon into batter. Pour batter into prepared baking pan.
Crumble remaining bacon and place it and the remaining chocolate chips on top of brownie batter.
Bake 30-35 minutes. Allow to cool to room temperature before slicing. Makes 9 servings.
Tip: Make sure butter and chocolate mixture is cool or else eggs will cook.
Approximate Nutrient Analysis per brownie:
510 calories, 27 g fat, 16 g saturated fat, 100 mg cholesterol, 300 mg sodium, 65 g carbohydrate, 1 g fiber, 47 g sugar, 11 g protein