Brownies with Mint Frosting

Boy, what a boring name for a super-yummy dessert!  I was trying to come up with something catchy, but my late nights of present wrapping sapped my brain of any creativity.  I think we've all had a version of these, and most people I know love them.  I have a number of go-to brownie recipes that I use in different situations - some are very fudgy, some are so full of chocolate that you can't figure out a way to add more, and some are more on the cakey side, and the list goes on.  These brownies are up at the top of favorites.  Unless you don't like the chocolate/mint combination, I think you're going to love them too.  Plus, the mint layer can be tinted to be any color, so you can match your occasion!  Of course the light green seems perfect for anytime - especially the holiday season.  I made a double batch recently - one for our church's Christmas party and one for the hungry mouths around here and they were gone within 24 hours.  I may have eaten more than my share. So, do yourself a favor - make these brownies and share them with your neighbors. They'll love you for it.

Brownie layer:
2/3 C. butter (oh, I guess you could use margarine, but I wouldn't recommend it!)
6 oz. semi-sweet chocolate chips (about 1 C.)
1-1/2 C. sugar
1 C. all-purpose
1/3 C. cocoa
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs

Heat oven to 350 degrees.  Grease a 9x13 inch baking pan.  In a large microwave safe bowl, place butter and 1 cup chocolate chips.  Microwave on high for 1 to 1-1/2 minutes or until chips are melted when stirred. Add sugar, flour, cocoa, vanilla, baking powder, salt and eggs; stir with spoon until smooth.  Spread batter into prepared pan.  Bake 30 minutes or until center is set.  Cool completely in pan on a wire rack before topping with frosting layer.

Mint Frosting Layer:
1/2 cup butter (1 cube), room temperature
2 cups powdered sugar
1 tsp peppermint extract
1 Tb heavy cream
green food coloring

Beat all ingredients together until smooth, adding desired amount of food coloring.

Chocolate Ganache Layer:
1 cup semi-sweet chocolate chips
2 Tb heavy cream
1 Tb light corn syrup

Place chocolate and corn syrup in glass bowl and microwave on 70% power for 1 minute. Stir (they won’t be completely melted yet) Add cream and microwave again for 30 seconds on 70% power. Stir until smooth.
Once brownies are completely cool, spread mint creme layer on top evenly. Cool until hard in the refrigerator. Then pour chocolate ganache over the top of the mint creme layer and very gently spread to cover it all. Make sure you gently spread the ganache so as not to dig too deep and hit the creme! If that does happen, no big deal. Just stop and gently cover it up with ganache from another area and proceed. Let cool – ganache will harden slightly. Cut in squares with sharp knife. (You can warm the knife with warm water to make it cut super smoothly – just rinse and dry between every several slices.)

Source: Brownies - not known, but I think it may be from a bag of Hershey's mint chocolate chips. 

Mint frosting and ganache frosting: thesisterscafe.com