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["Preheat the oven to 350 F. Grease a 9""x13"" glass or light-colored metal baking pan. In a medium bowl, whisk the flour, salt, and cocoa powder together.", "Put the chocolate and butter in a large bowl and melt it over a saucepan of simmering water, or in the microwave (heat for 1 minute, then stir and heat in 15-second increments until melted). Add the sugars and whisk to combine.", "Add the eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir until combined (make sure not to overbeat, or the brownies will be cakey). Sift the flour mixture over the chocolate mixture; fold gently with a spatula until just a bit of the flour mixture is visible.", "Pour the batter into the prepared pan and spread evenly; bake in the center of the oven for 30 minutes, rotating halfway through. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs sticking to it. Let the brownies cool completely in the pan.", "Beat the sugar and butter with an electric mixer on medium speed until combined and creamy. Add a tablespoon of cream, the mint extract, and the food coloring (if using) and beat until combined. The filling should be just spreadable; if it's too thick, add a little more cream.", "Spread in an even layer over the cooled brownies and place in the fridge for 10-15 minutes to firm up.", "Combine in a small bowl and melt in the microwave; 30 seconds on High, then 10-second increments until melted. Allow to cool to room temperature and pour over the firm mint filling, spreading in an even layer.", "Allow the brownies to set in the fridge for 10-20 minutes. Using a sharp knife, and wiping with a warm towel between cuts, cut into pieces and serve."]
