For the brownies:
1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper and set aside.
2. In a bowl, whisk together the sugar.
3. In a separate bowl, beat the melted butter, eggs, and vanilla together.
4. Pour the dry ingredients into the wet and stir together until everything has been well combined.
5. Pour into the prepared pan and bake for 25 – 30 minutes, or until set. Err on the side of under-baking to avoid dry brownies. Let the brownies cool completely before adding the mint layer. Note: To speed the cooling process, you can place the brownies in the fridge or freezer on a towel.
For the Mint Layer:
1. In a bowl, beat the butter until soft, then add the icing and cream together until sm
2. Beat in the milk, then add the peppermint extract and food colouring. Mix together until the colour has been evenly distributed. If you want a darker colour, just add more food colouring.
3. Spread the mint filling evenly over the cooled brownies. Use an offset spatula to smooth the filling. Place in the fridge or freezer to let the filling set.
For the Chocolate Topping:
1. Place chocolate chips and butter in a microwave-safe bowl and microwave for 30 second intervals, stirring in between each interval until the chocolate is entirely melted and smooth.
2. Pour over the mint filling and spread evenly with an offset spatula. Transfer back to the fridge or freezer for about 5 minutes to let the topping set. Once set, gently lift the brownies out of the pan using the parchment paper and place on a cutting board. Slice into squares and serve immediately, or keep stored in an airtight container at room temperature for up to 4 days
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