Mint Chocolate Brownies

• Preheat your oven to 350 degrees F. and prepare a 9×13 baking dish by spraying generously with non-stick spray and line with parchment paper. Set aside.
• In a large saucepan, melt the butter and chocolate over medium heat, stirring consistently until smooth.
• Add the sugar and vanilla and whisk until combined and smooth.
• Sift in the flour and mix until combined and there are no dry spots remaining.
• Add in the eggs last, mix until just combined.
• Pour the batter into the prepared pan and smooth. Bake 23-25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow the brownies to cool completely on a wire rack.

FROSTING

• • In the bowl of a stand mixer equipped with a paddle attachment, cream the butter on high speed for 3-4 minutes until smooth and fluffy.
  • Add the powdered sugar, one cup at a time, fully combining after each addition. Scrape the sides and bottom of the bowl often.
  • Add in the whipping cream, peppermint extract, and food coloring. Mix on low speed until combined.
  • Increase the speed to high for 3-4 minutes until fluffy.

• Spread the frosting evenly over the cooled brownies

GANACHE

• Add the cream into a microwave safe bowl and heat for about 1 minute until hot but not boiling.
• Add the chocolate and butter into a medium bowl. Pour the hot cream over the chocolate and let set for 3-4 minutes. Whisk until smooth. (If needed heat for an additional 20-30 seconds until completely melted and smooth).
• Allow the ganache to cool then smooth evenly over the mint frosting layer.
• Refrigerate for at least 30 minutes or until the ganache is set.
• Store in an airtight container in the refrigerator for up to three days.