In a small saucepan, fry two slices of bacon until crisp (I find it’s easiest to do this when the bacon is cut in half). Remove the bacon and set aside, reserving the bacon grease in the pan. Add cream to the hot pan and let cool. When bacon is cool, crumble or chop finely.

In a larger pan, heat 1 cup of the sugar over high heat until the mixture is liquid and a deep amber color (watch it carefully toward the end to make sure it doesn’t burn). When the sugar is perfectly caramel-colored, all at once add 6 tablespoons of the butter and the cooled bacon cream, and stir until the butter is melted (the mixture will foam up when you add the cream; that’s why a larger pan is essential). Add the chopped bacon and let the mixture cool thoroughly.

Preheat the oven to 350 degrees.

Line an 8-inch square pan with two sheets of aluminum foil that cover the bottom and sides of the pan. Grease the foil with butter or a little Baker’s Joy.

In a large microwaveable bowl, melt the remaining 8 tablespoons butter and the chocolate together in the microwave. Start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter. (You can also melt them together over the stove.) Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the remaining 1 cup sugar, vanilla and finally the flour. Stir only until combined.

Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesn’t have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl.

Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator.

Cut into small pieces and enjoy the gooey, salted caramel bacon goodness.