Ingredients

• Butter - 1 cup
• Semi-sweet chocolate chips - 1 cup
• Granulated sugar - 2 cups
• Eggs - 4 large
• Vanilla extract - 1 teaspoon
• All-purpose flour - 1 cup
• Salt - ½ teaspoon
• Peppermint extract - 1 teaspoon
• Powdered sugar - 2 cups
• Green food coloring - a few drops
• Heavy cream - ½ cup
• Dark chocolate chips - 1 cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and grease a 9x13 inch baking pan.

2. 2.

   Melt 1 cup of butter and 1 cup of semi-sweet chocolate chips together in a saucepan over low heat, stirring until smooth.

3. 3.

   Remove from heat and stir in 2 cups of granulated sugar.

4. 4.

   Beat in 4 eggs, one at a time, then add 1 teaspoon of vanilla extract.

5. 5.

   Stir in 1 cup of all-purpose flour and 1/2 teaspoon of salt until just combined.

6. 6.

   Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.

7. 7.

   Allow brownies to cool completely in the pan on a wire rack.

8. 8.

   To make the mint layer, beat together 1/2 cup of softened butter with 2 cups of powdered sugar, 1 teaspoon of peppermint extract, and a few drops of green food coloring until smooth.

9. 9.

   Spread the mint frosting over the cooled brownies.

10. 10.

    For the ganache, heat 1/2 cup of heavy cream until just simmering and pour over 1 cup of dark chocolate chips.

11. 11.

    Let sit for a minute, then stir until smooth and glossy.

12. 12.

    Pour the ganache over the mint layer and spread evenly.

13. 13.

    Refrigerate the brownies for at least 30 minutes until the ganache is set.

14. 14.

    Cut into squares and serve.

Nutritional Facts