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1
Preheat oven to 350*F and grease an 8-inch baking pan.
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2
Bring a saucepan half full of water to a gentle simmer.
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3
Place the unsweetened and semisweet chocolates and butter into a small heatproof bowl.
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4
Set over simmering water.
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5
Stir until melted and smooth.
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6
Let cool briefly.
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7
Ina bowl, sift together flour and baking soda, set aside.
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8
In a separate bowl, combine brown and granulated sugars and eggs.
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9
Using an electric mixer or wire whisk, beat until light and thick consistency, 7-8 minutes with the whisk or 2-3 minutes with a mixer.
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10
Stir in 1 teaspoon of peppermint extract.
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11
Then, stir into cooled chocolate mixture.
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12
Add in flour mixture and mint chocolate chips, mixing until just incorporated.
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13
Pour into prepped pan, and bake until top looks dry, about 30 minutes.
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14
Meanwhile, put the confectioners sugar into a bowl and add milk until it forms a paste with a consistency of heavy cream.
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15
Stir in remaining 1 1/2 teaspoons of peppermint extract and a few drops of food coloring, if using.
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16
When you take out the brownie cake, let it cool for 10 minutes.
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17
Then spread frosting onto it and even out with a metal spatula and let cool.
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18
Cut into 2-inch squares and store into covered containers at room temperature for 1 week
