• Preheat oven to 350F.
• Line inside of an 8-inch square metal pan with foil and grease the bottom only.
• Melt butter and unsweetened chocolate together in microwave or over the stove. Set aside to cool slightly.
• Using electric mixer, beat eggs and sugar in a mixing bowl until very light and fluffy. I use the whisk attachment on my stand mixer and just let it go for about 3 minutes.
• Fold the melted chocolate mixture into the egg mixture, then stir in the flour, extracts and salt. Let the mixture cool down if it is still at all warm, then stir in the mini chocolate chips.
• Spread batter in the pan and bake for about 25 minutes. Let cool slightly while you make the mint buttercream topping

Mint Buttercream

• Beat powdered sugar and 2 tablespoons of milk until it sticks together, then add the milk and beat until light and creamy. Beat in the flavorings and add food coloring if desired. Spread over the brownies while they are still slightly warm, then chill until firm before adding the chocolate toppings.

Chocolate Topping

• Melt the 2 tablespoon of butter in a small saucepan or the top of a double boiler. Remove from heat and add chopped dark chocolate. Stir until chocolate is as melted as possible, then return to the lowest heat possible to finish melting as needed. Pour over cold mint buttercream. Let set at room temperature.
• Lift from pan. Peel away foil and cut into small squares.