Ingredients:

  • 1 cup (16 Tbsp; 226g) unsalted butter
  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup + 3 Tablespoons (86g) all-purpose flour (spooned & leveled)
  • 1/4 cup (21g) natural unsweetened cocoa powder
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners
  • sugar
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 teaspoons peppermint extract
  • A drop of liquid or gel green food coloring (optional)
  • 1/2 cup (8 Tbsp; 113g) unsalted butter for chocolate layer
  • 1 heaping cup (~200g) semi-sweet chocolate chips

Instructions:

  1. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly for about 5 minutes. Alternatively, microwave in increments of 20 seconds until melted.
  2. Once melted, remove from heat, pour into a large mixing bowl, and let cool for about 10 minutes.
  3. Preheat your oven to 350°F (177°C) with the rack positioned in the lower third.
  4. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on all sides.
  5. Whisk together granulated sugar and brown sugar into the cooled chocolate mixture.
  6. Add eggs one at a time, whisking until smooth after each addition followed by vanilla extract.
  7. Gently fold in salt, flour, and cocoa powder until well combined.
  8. Pour batter into prepared baking pan and bake for 35–36 minutes or until edges pull away from sides of pan; a toothpick inserted should come out with just a few moist crumbs.
  9. Allow brownies to cool completely before lifting out of pan using parchment overhang onto a wire rack.
  10. In another bowl using an electric mixer fitted with paddle attachment beat softened butter on medium speed until creamy (~2 minutes).
  11. Gradually add confectioners sugar and milk; beat on low speed for about two minutes then increase to high speed for another minute.
  12. Mix in peppermint extract and optional food coloring; beat on high for one more minute until fluffy.
  13. Spread frosting evenly over cooled brownies then refrigerate them for at least one hour up to four hours to set frosting before adding chocolate layer.
  14. Melt remaining butter along with semi-sweet chocolate chips in saucepan over medium heat or via microwave method as before until smooth.