Step 1

Preheat the oven to 350°F. Generously grease an 8-inch baking pan, then line with parchment paper

Step 2

Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir occasionally and microwave until completed melted and smooth. Set aside to cool.

Step 3

Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.

Step 4

Next add the egg and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter).

Step 5

Then add the vanilla extract and melted chocolate and beat until combined.

Step 6

Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined.

Step 7

Spread the batter evenly and bake at 350°F for 20-24 minutes. Toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and cool completely.

Step 8

Soften the butter in the microwave for 15 seconds. Using the paddle attachment, whip the butter for a couple of minutes, scraping down the bowl occasionally.

Step 9

Add the powdered sugar, the mint extract and the heavy cream. Continue beating on high speed until desired consistency is reached. Add green food coloring if desired. Spread over cooled brownies.

Step 10

In a microwave-safe bowl, combine the chocolate with the heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool. Spread over the frosting and allow the ganache to set.