Preheat the oven to 350 degrees. Line a 13x9 baking dish with parchment paper or spray with oil. Set aside.

In a medium bowl, combine the chocolate chips and butter. Heat in the microwave for 30 seconds at a time and stir well between each interval until melted and smooth. Do not overheat. You just want this melted, not too hot.

Add in the sugar and brown sugar. Stir well.

Add in the eggs and use a whisk to combine thoroughly. Add in the vanilla stir.

Add in the flour, cocoa powder, and salt. Stir just until combined.

Spread into the prepared pan. Bake in the preheated oven for 25-30 minutes or until the center is set. Allow to cool completely before frosting.

In the bowl of a stand mixer, combine the powdered sugar, softened

butter, milk, peppermint (or mint) extract and a couple drops of green food coloring (you can always add more if you want it darker later). Use the paddle attachment and mix on low until combined.

Bump up the speed and mix on medium for about a minute until it is light and fluffy. Scrape the sides well and mix again to combine.

Once the brownies are cooled, spread the frosting over the top.

Sprinkle with chopped chocolate chip pieces, sprinkles, Ande’s candies, etc. (optional)