Instructions

1. Preheat oven to 350° F. Line an 8×8 square baking pan with parchment paper.
2. First, make the brownie batter. In a small microwavable bowl, add butter and chocolate chips. Melt in the microwave in 30-second intervals, stirring in between, until melted. It took me 60 seconds. Or you can heat the chocolate chips and butter in a small saucepan over low heat, stirring constantly until melted. 
3. Pour the melted chocolate into a large bowl. Add the sweetener and whisk until combined.
4. Add one egg at a time, whisking the batter each time to combine.
5. Add vanilla, salt, coconut flour, and cocoa powder. Whisk to combine until there are no lumps.
6. Pour the batter into the parchment paper-lined baking pan and bake for 35 to 50 minutes or until a toothpick can be inserted into the middle and comes out with a few crumbs. The center doesn’t need to be as baked as a cake but you don’t want it to be liquid batter either. This article has a helpful picture for figuring out when your brownies are done.
7. Cool the brownies at room temperature and then either chill in the refrigerator for 4 hours or longer or place in the freezer to quickly firm them up, about an hour.
8. Once your brownies are chilled make the peppermint frosting. Place the butter in a bowl and beat on low speed with a stand mixer or hand mixer. Beat until fluffy.
9. Add powdered sweetener and milk and beat until fluffy.
10. Add peppermint essential oil or peppermint extract, and food dye. Beat until incorporated. Taste test and add more peppermint if desired.
11. Spread the frosting over the chilled brownies and then place the pan of brownies into the freezer to allow the frosting to firm up so it will be easy to apply the chocolate layer. 
12. Begin making the chocolate layer by placing chocolate chips and butter into a microwavable bowl. Melt in the microwave in 30-second intervals, stirring in between, until melted. It took me 40 seconds.
13. Double-check to make sure your frosting is firm by touching it with your finger. Pour the melted chocolate over the chilled frosting. Use a spatula to spread the chocolate. Place the brownies in the freezer or refrigerator to firm up the chocolate layer. Once firm cut into 16 brownies and serve.