• Preheat oven to 350 degrees.
• In a medium-sized mixing bowl, combine the melted butter, sugar, brown sugar, salt, and cocoa powder. Mix until combined, then add the eggs and vanilla and whisk to combine.
• Add the flour to the butter and sugar mixture and fold in using a rubber spatula.
• Prepare your baking dish by spraying with non-stick cooking spray and then lining it with parchment paper. Line the bottom of 9" x 9" baking dish for thick brownies or 9" by 13' baking dish for thin brownies. (I used a 9" by 9" in these pics.)
• Bake in a preheated oven for 30-40 minutes for a 9" x 13" pan or about 60 minutes for a 9" x 9" pan. Bake until the edges of the brownies are crisp and the center is just set.
• Remove from the oven and let the brownies cool to room temperature while you make the frosting and ganache.

How to Make Mint Frosting

• Add the room temperature butter to the bowl of a stand mixer and beat using the whisk attachment until light and fluffy.
• With the mixer off, add the vanilla extract, peppermint extract, half of the powdered sugar, and a tablespoon of the milk. Whip until light and fluffy again, then add the rest of the powdered sugar and the rest of the milk until the frosting is light and fluffy. If desired, add a few drops of green food coloring and whip until no streaks remain. You can add a bit more if you want a darker green.
• Spread evenly over the cooled brownies.

How to Make Chocolate Ganache

• In a microwave safe bowl heat chocolate chips and heavy cream for 45 seconds. Stir until smooth and well combined. If there are still bits of chocolate, you can warm again for about 30 seconds.
• Allow the ganache to cool to room temperature before pouring over the frosting and spreading evenly.

To Finish

• Allow the Grasshopper Bars to cool at room temperature or in the fridge until the ganache is set. Once set, cut into bars or squares. Enjoy!