Cooking spray
3/4 cup unsweetened cocoa
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3/4 cup boiling water
6 tablespoons butter, melted
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1 cup packed dark brown sugar
1/2 cup granulated sugar
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3/4 cup egg substitute
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened
3 cups frozen fat-free whipped topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed