Preheat oven to 350 degrees F.
In a medium saucepan, warm butter and chocolate over low heat until melted and smooth. Remove from heat to cool slightly.
In a large bowl beat eggs on medium speed for 2 minutes. Add the cooled chocolate mixture, sugar, flour, salt, peppermint extract and bourbon and stir until fully incorporated. I thought this was a strange order in which to add ingredients but it worked well.
Pour batter into a greased 9 x 13 pan (I line my pan with parchment paper). Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before cutting, if you can wait.
While the brownies are baking and cooling, make your candied pecans.
For the pecans, in a small sauce pan, melt butter over low heat. Add brown sugar, stirring until combined. Add pecan halves, cooking over low heat until mixture begins to darken; about 2-3 minutes. Remove from heat for about 15 minutes until pecans cool and sugar hardens. Break the pecans into pieces for garnish.
For an authentic Mint Julep presentation, splash each serving plate with some bourbon and place a brownie slice right on top. This step is optional, but it really tastes good. Garnish each slice with freshly whipped cream, candied pecans and a sprig of mint.