Heat oven 350F. Spray a 9-inch square baking pan with non-stick cooking spray. Using two pieces of parchment paper, line the baking pan with the parchment with one piece perpendicular to the other, fitted into the corners and leaving an overhang on all sides (this will help lift the brownies out of the pan after baking). Spray the parchment with non-stick spray.

In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter, stirring, until smooth. Whisk in the cocoa powder until well blended; set aside.

In large bowl, whisk the eggs, sugar, and bourbon and salt until well mixed.

Whisk in warm chocolate mixture.

Add flour and baking powder; stir until just combined.

Pour batter into prepared pan.

Bake 25 to 30 minutes or until puffed and a few sticky crumbs cling to a wooden pick inserted in the center.

Cool in pan on a wire rack to room temperature.

In small bowl, beat powdered sugar and butter. Gradually add enough cream to create a smooth spreading consistency. Stir in peppermint.

Spread frosting over brownie.

For chocolate drizzle, melt semisweet chocolate and butter until smooth; place in a piping bag and drizzle in a decorative pattern over brownies.

Cool in refrigerator for 10 minutes before slicing into bars or squares.