Preheat your oven to 350°F (175°C) and line your 8×8 baking pan with parchment paper, allowing it to hang over the edges. This makes it super easy to lift the brownies out once they’re baked.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in short 15-second bursts, giving it a good stir in between, until it’s nice and smooth. Let it cool a bit before moving on to the next step!

In a large bowl, whisk together the warm chocolate mixture with eggs, dark cocoa powder, espresso powder, sugar, and vanilla until everything is well combined. You should have a rich, glossy batter that smells amazing.

Fold in the flour gently until just combined. Don’t overmix, keeping the batter smooth is key for fudgy brownies.

Gently pour the batter into your prepared pan and spread it out nice and even. Bake for about 25-30 minutes, or until a toothpick comes out with a few moist crumbs. 

Let the brownies cool completely in the pan, which should take around an hour.

While the brownies cool, make the mint frosting. In a mixing bowl, beat together softened butter, cream cheese, and heavy cream. 

Add the peppermint extract and a couple of drops of green food coloring. Gradually sift in the powdered sugar, continuing to mix until smooth and fluffy.

Once the brownies are fully cooled, spread a generous layer of the mint frosting over the top using an offset spatula.

For the ganache, melt the chocolate chips and butter together in the microwave, stirring every 15 seconds until smooth. Let it cool slightly, then pour it over the mint frosting and spread it evenly.

Refrigerate the brownies for about an hour, allowing the ganache to set. Once it’s firm, slice and enjoy!