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.
