Preheat your oven to 350°F and line an 8x8 baking pan with parchment paper. Melt the butter in a medium saucepan over medium-low heat, then remove it from the heat. Stir in the sugar, then add eggs one at a time, beating well after each addition. This takes about 2 minutes total and helps everything combine smoothly.

In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Fold this dry mixture into your wet ingredients until just combined—don't overmix or your brownies get tough. Stir in the vanilla extract and chocolate chips, then pour everything into your prepared pan.

Bake for 25-30 minutes until the top looks set but a toothpick inserted in the center comes out slightly fudgy. You want it to look almost underbaked because it'll continue cooking as it cools (this is my secret to keeping them tender). Let the brownie layer cool completely—about 20 minutes—before adding the mint topping.

While the brownie cools, make the mint layer. Heat the heavy cream in a small saucepan until it just starts to steam, but don't let it boil. Remove from heat and stir in the cream cheese and peppermint extract until completely smooth and creamy.

Once the brownie is cool to the touch, spread the mint mixture evenly over the top. You'll need a spatula for this part—the creamy topping should cover everything but stay about 1/4 inch thick.

Pop the whole pan into the refrigerator for at least 30 minutes so the mint layer sets up properly. I've tried skipping this step and the layers slide around when you cut them, so don't skip it (yes really).

Cut into 12 squares and serve cold or at room temperature. Store the Easter mint brownies recipe squares in the fridge between servings so the mint topping stays firm and delicious.