Instructions

• Preheat the oven to 350°F. Line a 13x9-inch pan with foil and lightly spray the foil with cooking spray; set the pan aside.
• In a microwave-safe bowl, combine 1 cup butter and the 6-ounce unsweetened chocolate. Microwave in 30-second intervals, stirring between each interval, until the mixture is melted and smooth.
• Stir the melted butter and chocolate mixture until combined, then add 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon salt; stir until blended.
• Add the 4 eggs to the chocolate mixture, one at a time, stirring after each egg until incorporated. Stir in 1 1/4 cups flour until just combined.
• Spread the brownie batter evenly into the prepared 13x9-inch pan. Bake 40–45 minutes, or until a toothpick inserted near the center comes out clean.
• Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
• While the brownies cool, make the mint frosting: beat 3/4 cup softened butter and 3 ounces softened cream cheese together until smooth. Add 2 teaspoons mint extract and 5 drops green food coloring and mix to combine.
• Add 3 cups powdered sugar to the butter–cream cheese mixture and beat until the frosting is smooth and spreadable.
• Spread the mint frosting evenly over the cooled brownies. Refrigerate the frosted brownies for 30 minutes to chill and firm the frosting.
• Make the chocolate topping: in a microwave-safe bowl combine 1/2 cup butter and 2 cups semisweet chocolate chips. Microwave in 30-second intervals, stirring between each, until melted and smooth.
• Spread the melted chocolate evenly over the chilled mint layer. Return the pan to the refrigerator and chill 1–3 hours, or until the chocolate is set and the brownies are firm enough to cut.
• Use the foil to lift the brownies from the pan, place on a cutting surface, cut into squares, and serve.