Grasshopper Brownies

for the brownies
1 cup, plus 2 tbsp sugar
1/2 cup butter, softened
3 eggs
1/2 tsp vanilla
5 oz semisweet chocolate
1/2 tsp peppermint extract
1 cup flour
1/2 tsp salt

for the mint buttercream
1 cup powdered sugar, sifted
2 tbsp butter, softened
1 tbsp milk
1/4 tsp peppermint extract
2 drops green food coloring

for the chocolate topping
6 oz semisweet chocolate, broken into pieces
2 tbsp butter

Preheat oven to 350.
Beat the butter and the sugar until light and fluffy.
Beat in the eggs, one at a time, and then add the vanilla.
Melt the chocolate in a microwave safe bowl, stirring after 30 second increments,until fully melted.
Beat in the melted chocolate and the peppermint extract until smooth.
Pour the batter in an 8x8 pan that is lined with foil.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Allow the brownies to cool slightly, and work on the buttercream. Whip together the powdered sugar, butter, milk, peppermint extract and food coloring until creamy.
Spread the buttercream over the warm brownies, cover, and refrigerate for about an hour.
In a small microwavable bowl, melt the chocolate and butter, stirring after 30 second increments.
Spread the melted chocolate over the brownies and refrigerate until set, or about 1 hour.
Cut into squares and serve.