Soak dates in hot water for 10-15 minutes.

Preheat oven to 350°F (180°C). Line 8x8” pan with foil or parchment and spray with cooking spray.

Drain dates and add to food processor. Pulse and then run until smooth, 1-2 minutes. Add 1-2 Tbsp water if too thick, blending until pureed.

Add softened butter and pulse to combine.

Add eggs, sugar, and vanilla, pulsing a few times, then run until smooth and fluffy, about 1 minute.

Add flour, cocoa powder, baking soda, and salt. Pulse until integrated, without overmixing.

By hand, stir in chocolate chips and walnuts.

Pour batter into prepared baking pan.

Bake 20-25 minutes, until edges set. Check to make sure a toothpick comes out clean.

Allow to cool completely before frosting.

In a large bowl with a hand mixer (or in a stand mixer with paddle attachment), beat softened butter until smooth and creamy, about 2 minutes.

Add confectioners sugar and milk, beating for a few minutes until fluffy.

Add peppermint extract* and food coloring, if desired, and beat on high 1 minute. (Start with less peppermint extract and adjust to taste.)

Add frosting to cooled brownies. Let frosting set for 1 hour in the fridge.

Melt chocolate chips over a double boiler. Once chocolate is nearly melted, add butter and mix to integrate until smooth.

Drizzle chocolate over chilled frosted brownies. (I use a squeeze bottle for this!)

Allow to set in the fridge another hour before cutting.