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Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan.
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To prepare the bacon: Spread the bacon in a single layer on a large, rimmed baking sheet, and sprinkle it heavily with brown sugar, to coat.
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Bake the bacon for 20 to 25 minutes, or until it's crisp but not totally browned. Remove it from the oven, and place it on a plate or parchment to cool. Don't place it on paper towels; it'll stick. When the bacon is cool, crumble or chop it coarsely.
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To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder.
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Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.
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Sprinkle the candied bacon atop the brownies.
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Bake the brownies for about 35 minutes (in the 8" square pan), or 25 to 30 minutes (in the 9" round pan). When done, a toothpick inserted into the center will come out clean, or with a few damp crumbs clinging to it.
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Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve.
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Storage information: The folks at Applegate recommend refrigerating the brownies after baking, as soon as they've come to room temperature. They contain cooked bacon, and should be stored at temperatures below 40°F for no more than 4 to 5 days.
