• Preheat the oven to 350˚ and place the baking rack on the center oven.
• Spray or butter a 9 x 13" baking pan.

For the brownie

• In a stand mixer, cream the butter and sugar for 2 minutes until blended.
  ½ cup butter, 1 cup sugar
• Add eggs one at a time, mixing after each egg is added.
  4 eggs
• Pour in the Hershey's syrup and mix on low. Stir in the flour until completely mixed.
  1 ½ cup Hershey's syrup, 1 cup flour
• Pour the batter into the prepared baking pan and bake for approximately 22-25 minutes. Check at the 22 minute mark using a cake tester. Remove when the cake tester comes clean.

For the mint layer

• Sift the powdered sugar in a fine mesh strainer over a bowl. Cut the butter into pieces and add to the powdered sugar. Blend in a stand mixer (or with a hand mixer) until combined and smooth.
  2 cup confectioners sugar, ½ cup butter
• Mix in the water and 1 teaspoon of peppermint extract. Taste and add the extra ½ teaspoon if desired. Start with 3 drops of green food coloring. Add more as desired.
  1 T water, 1- 1 ½ tsp peppermint extract, 3 -5 drops green food coloring

For the chocolate ganache layer

• Melt the butter in a saucepan or in the microwave in 30 second increments. Use a silicone spatula to stir in the chocolate chips until completely melted.
  1 cup dark chcoolate chips, ½ cup butter, ½ tsp salt

To assemble the brownies

• Allow the baked brownie pan to cool on the stove or a rack for about 10 minutes. Place pan in the freezer for another 10 minutes. Make sure the brownie base is completely cool.
• Use a flat spatula to evenly spread the mint layer over the brownies. Place the pan back in the freezer for 10 minutes to set the mint layer. Or you can place in the fridge - just make sure it's cold and set.
• Pour the chocolate ganache over the mint layer and use an icing spatula to spread the ganache completely over the brownies. Refrigerate for an hour until ready to serve.