Preheat the oven to 350℉. Line the bottom of a 9" square baking pan with parchment paper. Spray the paper with vegetable oil (I prefer avocado oil). Set the pan aside.

In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon to a paper towel-lined plate. Reserve at least 3 Tablespoons of bacon fat. When the bacon is cool, break into small pieces.

While bacon is cooking sift together the flour and cocoa powder. Set aside.

In a small saucepan over medium heat, melt the chocolate and butter, stirring continuously. When it's melted, pour the chocolate into a large mixing bowl. Add the sugar, brown sugar and bacon fat. Beat well with an electric mixer. Then slowly beat in the bourbon, the eggs, and the salt. When that is all mixed well (but not overtaxed!), slowly beat in the flour/cocoa powder. Beat until just combined. But don't overheat or you'll toughen the eggs.

Pour the batter in the 9" baking pan. Top the better with chopped pecans and broken bacon bits. Press the topping into the batter gently and bake for 50 minutes or until the edges are set.

Cool for at least 30 minutes. Then you can cut and serve!