Brownie Part: Grab a saucepan and melt the butter with the cocoa and stir constantly. Remove from the stove and add the remaining ingredients. I use my hand mixer and I add the eggs one at a time because I am always afraid they may become "scrambled eggs". I use the hand mixer to combine all the above ingredients until smooth. Scoop the batter onto the cookie sheet and spread evenly over the entire pan.
Preheat the oven to 350 degrees and bake 25-30 minute, or until the edges come away from the pan slightly. Let cool and now onto the next step.
Mint Frosting Layer: I use my hand mixer to mix the ingredients above for about 5 minutes because it needs to be very fluffy. The next step is to cover the cooled brownies with this mint frosting all the way to the edges of the brownie pan. Once this is done, place the pan in the freezer for at least an hour to "harden" up so it's ready for the ganache topping. I call it ganache topping, not sure it is, but that's how I roll. The brownie pan must be totally hard before we can frost with the Ganache.
Ganache Frosting: If you don't have a double-boiler to melt the chocolate chips and the butter then use your microwave. I microwave for one minute, stir and repeat this process. Once the mixture is totally melted be ready to spread the mixture over the cold brownie pan you have removed from the freezer. Spread the ganache quickly, covering the entire pan the best you can. Place the brownies in the refrigerator until ready to cut and enjoy!