Classic Chocolate Mint Brownies

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray. (If using a glass pan or dark-coated pan, decrease the baking temperature to 325 degrees F and increase baking time, as needed.)

For the brownies, in a microwave-safe bowl, add the butter, cocoa powder, sugar, and honey. Microwave for 1-minute intervals, stirring in between, until the butter is melted and ingredients are well combined. Don't over heat.

Let the mixture cool to room temperature. Add the eggs and vanilla, and stir until well combined.

Add the flour, baking powder and salt, and stir until combined and no dry streaks remain.

Spread the batter in the prepared pan and bake for 22 to 25 minutes. Add time, if needed. A toothpick inserted in the center will come out clean or with a few moist crumbs. Cool the brownies completely in the pan.

For the mint frosting, in a medium bowl, add the powdered sugar, butter, milk, mint extract and food coloring (if using). Stir together until the frosting is smooth and evenly combined.

Spread the frosting evenly over the top of the cooled brownies. Refrigerate for 20 to 30 minutes, until the frosting has set up a bit.

For the ganache, place the chocolate chips in a bowl. In a small saucepan, heat the cream and butter until just barely simmering. Pour over the chocolate chips. Let the mixture sit for 1 to 2 minutes. Stir until glossy and smooth. Stir in the mint extract.

Spread the ganache evenly over the mint layer. Refrigerate for 30 to 60 minutes until the ganache has set up.

Cut into squares and serve. Serve chilled or at room temperature.