1. Brownies: Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat and pour into a large mixing bowl. Allow to cool for about 20 minutes, do not put in the fridge to cool.

2. Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper or foil, allow for overhang on all sides.

3. Add the sugar and brown sugar to the chocolate mixture and mix until combined. Add the eggs one at a time and mix until combined after each egg addition. Add vanilla and mix.

4. Add the flour, cocoa, baking soda and salt a little at at a time and mix on low until combined after each addition Pour batter into the baking pan and bake for about 35 minutes or until the brownies begin to pull away from the edges of the pan or a toothpick comes out with only a few crumbs.

5. Place the pan on a wire rack to cool completely. Once cooled, remove the brownies using the parchment/foil overhang and transfer to set on a baking sheet while you make the mint frosting. Do not cut into squares yet.

Mint Frosting

1. In a mixer, mix the butter on medium high for 2 minutes or until light and fluffy. Add the powdered sugar and milk, mix on low to medium speed for another 2 minutes.

2. Add the peppermint extract and food coloring and mix again. Taste the frosting and add more peppermint extract if you like, careful though, a little goes a long way.

3. Frost the cooled brownies, then place them in the refrigerator to set. This will help the warm chocolate layer go on smooth.

Chocolate Layer

1. Melt the butter and chocolate over medium heat in a small saucepan stirring constantly. Once smooth, pour over the mint frosting layer and spread with a spatula.

2. Place the brownies back into the fridge to set the chocolate layer for at least an hour.

3. Once set, cut into squares. These are great at room temperature, but really great cold from the fridge. Enjoy!