-
1
Preheat the oven to 350 degrees F. Grease a glass 9-inch-by-13-inch baking dish with butter and line it with strips of parchment paper so the paper comes up over the edge of the dish.
-
2
Grease the paper with more butter.
-
3
Place a small pot of water on medium heat, and bring to a simmer.
-
4
Place a heatproof bowl over the simmering water and add the butter and chocolate to gently melt together, stirring to combine.
-
5
(This can also be done in the microwave, heating at 15 second intervals.)
-
6
Transfer the chocolate and butter mixture to a large mixing bowl.
-
7
Add the brown and granulated sugars, eggs, vanilla and salt and whisk together.
-
8
Add the flour and gently whisk to combine, then pour into the baking dish.
-
9
Bake until a toothpick inserted in the center comes out somewhat clean, 25 to 30 minutes.
-
10
Let the brownies cool completely.
-
11
Carefully spread the Minty Buttercream over the brownies, then refrigerate until firm.
-
12
Once the buttercream has firmed up, use the parchment sleeves to carefully remove the brownies from the baking dish.
-
13
Slice into bars.
-
14
Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
-
15
Add the creme de menthe and beat until combined.
-
16
Add the confectioners' sugar a quarter at a time and beat until the mixture is smooth and fluffy.
