Ingredients
4 squares (115g) unsweetened chocolate
2 cups (400g) white sugar
225g margarine, softened
3 eggs
2.5 tsp vanilla extract
130g all-purpose flour
480g confectioners' sugar
115g butter, softened
30ml milk, or as needed
1.5 tsp peppermint extract
6 drops green food coloring
180g semisweet chocolate chips
85g butter
15ml vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F) and grease a 23x33cm (9x13-inch) baking dish.
Step 2
In a microwave-safe bowl, melt the unsweetened chocolate in the microwave, stirring at 15-second intervals until smooth. Allow to cool slightly.
Step 3
Transfer the melted chocolate to a large bowl. Stir in the sugar and softened margarine until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Gently fold in the flour until just combined. Pour the batter into the prepared dish and spread evenly.
Step 4
Bake in the preheated oven for 20-25 minutes, until the surface appears dry and the sides begin to pull away from the edges of the pan. It's normal for the brownies to look more like cake and jiggle slightly in the center. Remove from the oven and cool in the pan set over a wire rack.
Step 5
To make the middle layer, use an electric mixer to beat together the confectioners' sugar and softened butter in a large bowl until well combined. Add milk as needed to achieve a spreadable consistency. Stir in the peppermint extract and green food coloring until fully incorporated. Spread this mixture over the cooled brownies, then refrigerate for 30 minutes.
Step 6
Place the chocolate chips and butter in a microwave-safe bowl and heat in the microwave until melted, stirring every 20 seconds until smooth. Stir in the vanilla extract until fully incorporated. Pour this chocolate mixture over the chilled brownies and quickly spread to cover the surface. Cool again in the refrigerator until firm, about 10 minutes. Cut into squares and serve.