For the brownies

1. Preheat your oven to 350 F (175 C) degrees and spray an 8x8 inch baking pan with non-stick spray.
2. Put butter and dark chocolate in a microwave safe bowl and microwave 30 seconds at a time, stirring after each interval, until melted. It took me about a minute. Stir until smooth and allow it to cool for about five minutes.
3. In a medium mixing bowl, whisk together eggs and sugar until it becomes pale yellow. Fold the chocolate mixture into the egg mixture with a rubber spatula until combined.
4. Sift the flour, baking powder, and cocoa powder into the wet ingredients and fold everything together to form a thick batter.
5. Pour the batter into your baking pan and bake for about 15 minutes or until just set in the middle.
6. Allow to cool completely in the pan. I put mine in the fridge to speed this along.

For the peppermint ganache

1. Put the white chocolate in a small bowl. Heat the cream over medium heat until it just barely starts to bubble. Pour the cream over the white chocolate and stir slowly until the chocolate is melted. You can pop it in the microwave for 30 seconds if you need additional heat. Keep stirring until everything is relatively smooth.
2. Stir in the peppermint extract and green food coloring.
3. Put this in the fridge for about 15 minutes to cool it down, then spread it over your cooled brownies. Put it all in the fridge for at least 45 minutes or until the green layer is set.

For the chocolate icing

1. Put the chocolate, corn syrup, and butter in a microwave safe bowl and microwave 30 seconds at a time, stirring after each interval, until everything is melted. Mine took 1 minute. Stir until smooth.
2. Allow the mixture to cool enough so that it's still pourable but not hot. You don't want to melt your peppermint layer. Pour it over the top of your brownies and gently spread it to the edges. Be careful not to go through to the green stuff.
3. Put it all back in the fridge until the top layer is solid.
4. Slice into generous squares before serving.