Preheat your oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways.

In a large bowl, whisk together the melted butter, eggs, and peppermint flavor until completely combined.

Add the brownie mix and stir until smooth.  Scoop the batter into the prepared pan and spread it out.  Bake for 33-35 minutes.  Let cool completely.

In a stand mixer bowl with whisk attachment (a hand mixer works too), whip together the cream cheese, peppermint flavor, vanilla paste, and stevia extract.

Add the powdered erythritol and matcha powder and whip until the mixture is completely even.  Scrape down the sides of the bowl if necessary.  Mixture should be uber fluffy!  Scoop the mixture over the completely cooled brownies and spread it out (I used an offset spatula).

In a microwave-safe bowl, add the chocolate.  Microwave at 30-second intervals, stirring between each one, until the completely melted.  Stir in the peppermint flavor.

Drizzle the chocolate all over the mint layer and rotate the pan around so that the chocolate covers the entire surface.  Refrigerate overnight.

To slice the brownies-  Transfer the brownies to a cutting board, fill a pitcher with very hot/boiling water, and get a hand towel.  Dip a long, sharp knife in the water, dry off using the towel, and rest the knife over where you want to slice.  Let the heat of the knife soften the chocolate and allow you to slice through without it breaking.  Repeat until all of the brownies are sliced.  Serve and enjoy!