Preheat oven to 350°.
Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well.
Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan on wire rack.
YIELD: 20 servings
1. Grease a 9-inch-by-5-inch loaf pan with ½ tablespoon of the butter and set aside.
2. In a small saucepan set over medium heat, add the Chartreuse. Bring to a simmer and cook over low heat until reduced by three-quarters, about 10 minutes.
3. Add the remaining 2 tablespoons of the butter and salt and stir until completely melted, about 2 minutes. Add the marshmallows and stir until completely melted, 3 to 4 minutes.
4. Turn off the heat and mix in the crisped-rice cereal, stirring just to combine. Stir in the chocolate chips and scrape the mixture into the prepared pan; using a rubber spatula, press it into an even layer. Set aside (or refrigerate) to set. Slice and serve.
Recipe adapted from Andrew Cross, Canon, Seattle, WA