Bacon Caramel:
1/8C corn syrup
1cup sugar
1/2 stick of butter
1/4c heavy cream
4-6 pieces of bacon

spicy brownies:
1 stick of butter
2 TB reserved fat from frying bacon
3/4 Cup cocoa powder
1/4 tsp salt
1 tsp vanilla extract
2 cold large eggs
1/2 cup all purpose flour
1 TB cinnamon
1 tsp cayenne pepper
pinch black pepper
1TB chili powder

chocolate ganache:
2oz Bittersweet chocolate
2oz Heavy cream

Bacon Caramel:
Fry the bacon till crispy,
cool on paper towel and set a side.
In a clean pot bring the corn syrup to a boil.
Add sugar in in 3 additions.
Cook sugar/corn syrup mixture till an amber color.
take off the heat and add the butter and heavy cream, do not stir immediately.
Stir after a few minutes till combined, once cool add bacon pieces.

Brownies:
preheat oven to 350F
in a pot heat butter, bacon fat, cocoa powder and salt till butter is melted and hot to the touch.
take off the heat and add the vanilla and the eggs one at a time, mixing in between each addition.
Add your flour, cinnamon, cayenne pepper, black pepper, and chili powder, mix just till combined.
Pour into a greased 8x8 pan, bake for 20-25 minutes, inserting a toothpick in the center, if it comes out clean then they are done.

Chocolate ganache:
Heat heavy cream till warm in small pot on the stove.
Pour over chopped chocolate and stir till combined and glossy.

To assemble:
pour cooled bacon caramel over the cooled brownies and spread till even.
Pour the ganache over the caramel smoothing it with an offset spatula,
cut and serve.