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For the brownie layer:
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Preheat the oven to 350 F. Grease an 8x8-inch square baking pan well.
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Using the microwave, melt the dark chocolate and butter together in a large (microwave safe) bowl. Stir the chocolate mixture after every 20 second interval in the microwave. Continue heating for 20 second increments until mostly melted. Stir together to combine. Set aside.
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In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and vanilla extract and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time, incorporating it slowly, and beat well for a good minute. The chocolate will look smooth and glossy.
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In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mixture into the chocolate mixture and beat until just combined. Spread the batter evenly into the prepared baking pan.
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Bake in the oven for 15-17 minutes, or until the brownies are set. Be careful not to overcook! When done remove the pan from the oven and allow brownies to cool completely with the pan set on a wire rack.
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For the mint layer:
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In a small bowl, combine softened butter, powdered sugar, milk, peppermint extract and green food coloring. Combine it with a mixer on medium speed. Adjust food coloring until green is the appropriate color (if desired). Mixture should be smooth and spreadable, but not too thin. Poor over the cooled brownies in an even layer. Place brownies in refrigerator to allow mint layer to set, about 1 hour.
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For the chocolate layer:
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In a small glass bowl, combine chocolate chips, butter and milk and melt in the microwave. Melt it slowly, using 20 second intervals and stirring after each interval, until shiny and smooth. Pour chocolate ganache over the chilled brownies and spread out in a smooth even layer. Place brownies in refrigerator to allow chocolate layer to set, about 1 hour.
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Once set, carefully remove brownies from the pan and cut into small 1 x 1 inch bites!
