Chocolate Mint Brownies

Source: Mel (I feel like we should be on a first name basis since I am on her site so much)

Ingredients:
for the brownies:
10 Tablespoons butter
1/2 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/4 cup honey
4 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

for the mint layer:
2 cups powdered sugar
1/4 cup (4 Tablespoons) butter, melted
2 Tablespoons milk
1 teaspoon mint extract
2 drops green food coloring (optional) (I used blue instead and called mine "Aggie Blue Mint Brownies" after a very popular Aggie Ice Cream flavor)

for the chocolate ganache:
1 cup semisweet chocolate chips
1/4 cup heavy cream (I used whole milk since I had that and no cream - worked like a charm)
2 Tablespoons butter
1/4 teaspoon mint extract

Directions:
For the brownies, preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking pan with cooking spray. (If using a glass baking pan instead of aluminum, decrease the baking temperature to 325 degrees F.)

In a microwave safe bowl or in a saucepan on the stove, melt the butter. Stir in the cocoa, sugar and honey. Let cool to room temperature. Whisk in the eggs, one at a time. Stir in the flour, baking powder and salt and mix until combined.

Spread the batter in the prepared pan and bake for 20-25 minutes. Cool completely in the pan.

For the mint layer, whisk together the powdered sugar, butter, milk, mint extract and food coloring (if using) until smooth and creamy. Spread evenly over the top of the cooled brownies. Refrigerate for 15-20 minutes.

For the ganache, heat the cream (or milk) and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract. Spread the ganache evenly over the mint layer. Refrigerate for an hour or so until the chocolate layer has set.

Cut into squares and serve. These taste best chilled in my humble opinion.

Notes:
When I first saw these posted on Mel's site I knew I had to try them.  But I also knew that I didn't want the temptation of them sitting around my kitchen and me eating the entire pan (with Gregg's help, of course).  So I cut them into squares and then wrapped them in saran wrap (not individually or really very well - just sort of used the saran wrap to separate them into layers so they wouldn't all stick together) and then slide the stack into a ziplock bag and froze them.  A few weeks later I got them out for our Elwood Family Reunion and they were as good as fresh!  Pretty dang delicious, actually.