In a dry skillet, fry bacon until crisp. Remove bacon and add cream to the hot pan and let cool. When the bacon is cool, crumble or chop finely.

In a larger pan, heat the sugar over high heat until the mixture is liquid, keeping a close eye on the caramel — it can go quickly and burn, which means starting over. Mix in the butter and the cooled bacon cream. Stir until the butter is melted, then add the chopped bacon. Remove the pan from heat and let the mixture cool thoroughly.

Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square pan with aluminum foil or parchment paper covering the bottom and sides. If using foil, grease it with butter; if using parchment, butter the pan and lay the paper in.

Melt the butter and chocolate in a microwave-safe bowl in 30-second intervals, stirring after each. Add the cocoa and mix until smooth. Add the eggs one at a time, followed by the sugars, vanilla, bourbon vanilla (if using), flour, and baking powder. Stir until combined.

Pour half of the batter into the prepared pan. Spread a third of the bacon caramel over it in an even layer — if the caramel is stiff, reheat slightly for easier spreading. Spread the rest of the brownie batter over the top and finish with the remaining caramel sauce.

Bake for 35 to 45 minutes. The brownies will rise nicely and bubble. Test with a toothpick in an area with no caramel — slightly clean means done — or give the pan a gentle shake; a little movement means they are ready. They keep cooking after leaving the oven, so do not overbake. Cool, then refrigerate for at least 1 hour before cutting into squares.