Preheat the oven to 375 degrees F. Grease three 8 to 9-inch round cake pans. Then place a round piece of parchment paper in the bottom of each pan. (Trace the pans and cut out circles with scissors.)
In a large mixing bowl, whisk together the melted butter and Wholesome!™ Organic Cane Sugar. Add the cocoa powder, flour, and instant coffee granules, and whisk again until smooth. Then mix in the eggs, vanilla, and salt. Scrape the bowl and whisk again so there are no clumps. Scoop the batter evenly into the 3 prepared pans and spread it out from edge to edge. Bake for approximately 20 minutes, until a toothpick inserted into the center comes out clean. Cool the brown cakes completely, then dump out of the pans.
For the Mint Chip Frosting: Place 1 pound softened butter in the bowl of an electric mixer. Beat the butter until it's light and fluffy. Then turn the mixer on low and slowly beat in the Wholesome!™ Organic Powdered Sugar. Scrape the bowl with a spatula, then beat again while adding the salt, vanilla and peppermint extracts, half & half, and green food coloring if desired. Once the frosting is smooth, mix in the mini chocolate chips.
To assemble, place a brownie cake layer on a cake plate and remove the parchment paper. Scoop one-third of the frosting onto the layer and spread in a circle close to the edges. Stack the second brownie cake layer on the frosting and repeat with one-third of the frosting. Finally place the third layer on top and scoop the remaining frosting over it. Spread the frosting over it and garnish with extra chocolate chips if desired. Cover and leave at room temperature until ready to serve. Eat within 5 days.
NOTES: 1) Use all organic ingredients if possible. 2) The instant coffee granules are optional, but greatly enhance the flavor of the brownies.