Yield: 14 large bars or 28 small.

For the brownies:
10 tablespoons unsalted butter
½ cup unsweetened cocoa powder
1½ cups granulated sugar
¼ cup honey
4 large eggs
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt

Preheat oven to 350°. Lightly grease a 9 x 13-inch baking dish with cooking spray.

 In a medium saucepan, melt butter. Stir in cocoa, sugar, and honey. Let cool to room temperature. Whisk in eggs, one at a time. Stir in flour, baking powder, and salt; mix until combined. Spread batter in the prepared dish and bake for 20 to 25 minutes. Cool completely in the dish.

For the filling:
4 cups powdered sugar
3 ounces cream cheese, softened
¼ cup unsalted butter, softened
¼ cup whole milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 to 8 drops green food coloring

In a large bowl, beat all filling ingredients except food coloring on medium speed until smooth. Add food coloring gradually while mixing. Spread filling over cooled brownies. Refrigerate 1 hour before frosting.

For the frosting:
1 cup semisweet chocolate chips
¼ cup unsalted butter, softened
¼ cup heavy whipping cream

In a small saucepan, melt chocolate chips, butter, and cream over low heat, stirring constantly. Remove from heat; cool 10 minutes. Remove brownies from fridge and pour frosting over filling, spreading evenly into corners. Refrigerate for 1 hour or until chocolate is set. Cut into bars. Store in refrigerator.