Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan., 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., 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., To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder., Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top., Sprinkle the candied bacon atop the brownies., 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., Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve., 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.