Red Velvet Brownies with Minty Cookies n' Cream Frosting and Chocolate Ganache

I just saw on Instagram that it was National Brownie Day and if you don't know this about me already, I'll find any excuse to bake. To go along with the holiday theme, I decided to make red velvet brownies and instead of normal Oreo cookies, I used Newman's mint cookies in the frosting. If I were to make something to try and impress someone over the holidays, these would be it. Everything about these are perfect and over the top in the best way possible.

INGREDIENTS 

BROWNIES

• 1 stick unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon food coloring (I used an all natural beet food coloring) 
• 1 teaspoon white vinegar 
• 2 eggs
• 3/4 cup all purpose flour

COOKIES N' CREAM FROSTING

• 1 stick unsalted butter
• 1 tablespoon vanilla extract
• 2 1/4 cup confectioners sugar
• 2 tablespoon heavy whipping cream
• 8 crushed Newman's cream filled mint cookies

CHOCOLATE GANACHE 

• 4 ounces semi sweet chocolate
• 1/2 cup heavy cream
• 2 tablespoon butter at room temperature

DIRECTIONS

1. Preheat your oven to 350 degrees F and grease a 8x8 baking pan and set aside
2. Melt your butter in the microwave until it's completely melted
3. In a large mixing bowl, mix your melted butter, sugar, vanilla, cocoa powder, salt, food coloring, and vinegar
4. In a separate bowl, whisk your eggs and then stir them into your cocoa mix
5. Fold in the flour until combined. Do not over mix!
6. Pour the batter into your baking sheet and bake for 20-25 minutes
7. Cool your brownies completely before removing them out of the pan
8. To make your frosting, beat your butter in your stand mixer with your paddle attachment on high for 3 minutes or until light and creamy
9. Add in the confectioners sugar, vanilla, and heavy cream and beat until everything is combined. 
10. Crush your cookies in a gallon sized bag and then fold them into your frosting
11. Once your brownies are cooled, remove them out of the pan (without cutting them) and spread the frosting all over the brownies. Stick them in the fridge while you make the ganache.
12. Place your chocolate in a medium sized bowl
13. In a small saucepan, heat up your cream until it comes to a boil. Pour the cream onto the chocolate and stir until it is melted. Add in your butter 1 tablespoon at a time and stir until it's smooth.
14. Remove your brownies from the fridge and drizzle the chocolate ganache all over. Chill for another 30 minutes to an hour before you cut them into squares