Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and come out perfectly fudgy.
Line your 9x9-inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the brownies out after baking.
In a microwave-safe bowl, combine the unsalted butter and dark chocolate. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Allow it to cool slightly.
In a large mixing bowl, combine the melted chocolate mixture with granulated sugar. Whisk until well combined. Add the eggs, one at a time, beating well after each addition. Finally, sift in the all-purpose flour and gently fold until just combined.
Pour the brownie batter into the prepared pan and spread it evenly. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake!
While the brownies are baking, prepare the mint frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy. Gradually add in the powdered sugar, mixing until smooth. Add the peppermint extract and a few drops of gel mint green food coloring. Mix until well combined.
Once the brownies have cooled completely in the pan, lift them out using the parchment paper. Spread the mint frosting evenly over the top of the brownies using a spatula.
Melt the remaining dark baking chocolate in the microwave. Drizzle it over the frosted brownies in a decorative pattern.
Place the brownies in the refrigerator for about 30 minutes to allow the frosting to set. Once chilled, cut into squares and serve!
