Preheat & Prep. To start, preheat the oven to 350 degrees F. Line an 8x8" square baking dish with parchment paper or grease thoroughly. (I highly recommend parchment)

Melt Chocolate & Oil. In a microwave-safe bowl, gently melt together chocolate chips and oil in 20-30 second increments, stirring in-between increments, until the chocolate is completely smooth and glossy. Alternatively, you can melt the chocolate and oil together in a saucepan over low heat. Set melted chocolate aside for a moment.

Whisk Eggs & Sugar. In a large mixing bowl, whisk together coconut sugar and eggs 2-3 minutes, or until the mixture is slightly lighter in color and the sugar is mostly dissolved. (If you rub the mixture between your fingers, there shouldn't be a lot of grit.)

Combine Chocolate & Egg Mixture. Pour the melted chocolate mixture into the egg mixture, stirring to combine well. Whisk in the vanilla.

Add Dry Ingredients. Next, add cocoa powder, cornstarch, and salt to the batter and stir in with a spatula until just mixed.

Bake Brownies. Pour batter into your prepared pan and bake at 350 degrees F. for 17-20 minutes, or until the brownies are just set in the middle, and a toothpick inserted in the center comes out clean, with just a few moist crumbs. Allow brownies to cool completely before moving on to the next step. (Feel free to refrigerate them to speed up this process.)

Combine. In a large bowl or a stand mixer, combine softened butter/vegan butter, milk, powdered sugar, mint extract, and salt. Whip or beat the frosting until it is light, fluffy and blended. Add food coloring and blend until the color is evenly distributed.

Adjust The Texture, As Needed. If your frosting seems too stiff to spread, add 1/2 tsp. milk at a time until it loosens back up. If it's too loose and doesn't hold its shape, add 1-2 Tbsp. powdered sugar at a time until it's spreadable and holds its shape.

NOTE: If your frosting seems too stiff to spread, add 1/2 tsp. milk at a time until it loosens back up. If it's too loose and doesn't hold its shape, add 1-2 Tbsp. powdered sugar at a time until it's spreadable and holds its shape.

Frost Brownies. When the mint frosting is the right texture, spread over the cooled brownies (an offset spatula makes this easier), doing your best to form an even layer.

Chill. Place the brownies in the refrigerator to chill while you prepare the ganache.

Melt. In a microwave-safe bowl, combine chocolate chips and milk. Melt in 20-30 second increments, stirring in-between each increment, until the chocolate is smooth and glossy. Alternatively, you can melt the chocolate + milk together in a saucepan on the stove over low heat.

Frost. When the chocolate is smooth and glossy, pour it over the mint layer of the brownies and gently smooth it out to cover the mint layer (again, an offset spatula really helps!).

Chill To Set. Cover the brownies and return to the refrigerator to set the ganache.

Slice & Serve. When the ganache is set, remove the brownies from the refrigerator and slice into 16 (2x2") squares or 20 rectangles. (They're rich!) Store leftover brownies in an airtight container in the refrigerator 2-3 days, or freeze up to 2 months.