Instructions:

For the Brownies:

1. Preheat oven to 350F. Line an 8x8” baking pan with parchment paper, creating “sleeves” for easy removal after baking. 
   
2. Finely chop the chocolate bar.  
   
3. Add the butter to a large saucepan over medium high heat. Cook until half of the butter is melted. Remove from heat and add the chopped chocolate. Stir until all ingredients are completely melted. Set aside.  
   
4. In a large bowl, mix the sugar and eggs until creamy, about 1 minute.  
   
5. Add the chocolate mixture and vanilla extract. Whisk until combined.  
   
6. Add the flour and salt. Using a rubber spatula or spoon, fold all ingredients together just until combined. Be careful not to overmix the batter or the brownies may turn out cake-like. Pour into the prepared pan.  
   
7. Bake for 25-35 minutes, until a toothpick inserted into the center comes out with wet crumbs.  
   
8. Cool the brownies in the pan for 1 hour.  
   

For the Peppermint Buttercream:

1. In the bowl of a stand mixer, beat the butter until smooth, about 1 minute. Add the remaining ingredients and whisk on medium-high speed until light and fluffy. (Adjust texture by adding more heavy cream if too thick, and more powdered sugar if too runny.) 
   
2. Gently spread the peppermint buttercream on top of the cooled brownies.  
   

For the Ganache:

1. Finely chop the milk chocolate bar. Add to a bowl. Heat the heavy cream until hot and steamy (but do NOT let it boil). Pour the hot heavy cream over the chopped chocolate and let sit for 10 minutes. Use a spoon to stir until smooth.  
   
2. Pour the chocolate ganache over the brownies. Chill in the fridge for at least 20 minutes before slicing into 16 slices to enjoy!