Preheat the oven to 350ºF.
Heat a large sauté pan over medium-high heat, add the bacon, and render until crispy.
Drain the fat, stir in the coffee and honey, and transfer to a bowl to cool.
Melt the butter and chocolate chips in a double boiler.
Sift together the flour and cocoa. Add the butter mixture, vanilla, sugar, espresso powder. eggs, salt, and stir to fully combine.
Pour the brownie batter into a 9" x 13" baking dish lined with parchment paper.
Bake for 35-45 minutes or until a toothpick inserted in the center comes out mostly clean.
Allow the brownies to cool for about 10 minutes, then top with the bacon mixture.
Let brownies cool completely, then cut and serve.