Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.

In a saucepan, melt 1 cup salted butter and 4 oz. semi-sweet chocolate chips over medium heat. Stir until smooth.

Remove from heat and mix in 2 cups granulated sugar and 2 teaspoons vanilla extract. Allow the mixture to cool slightly.

Stir in 4 large eggs, one at a time.

Add 1 ½ cups all-purpose flour until just combined and pour the batter into the prepared pan.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool completely in the pan.

In a mixing bowl, beat together ¾ cup softened salted butter, 3 cups powdered sugar, 1 tablespoon heavy whipping cream, 1 teaspoon peppermint extract, and 10 drops of food coloring until fluffy.

Spread the mint frosting evenly over the cooled brownies.

In a saucepan, combine 3 cups semi-sweet chocolate chips, 2 tablespoons butter, and ½ cup heavy whipping cream.

Heat over low heat, stirring until melted and smooth.

Pour the ganache over the frosted brownies, spreading it out evenly.

Refrigerate the brownies for at least an hour.

Cut into squares and enjoy!