BROWNIES

Cup of Yum
1. Preheat oven to 350° and line a 9x13 inch pan with parchment paper, then spray with oil or just spray with oil. Melt butter in medium saucepan, remove from heat.
2. Add sugar, eggs, vanilla, cocoa powder, flour, salt and baking powder, stirring after each addition. Gently stir in chocolate chips and chopped Andes Mints (1 heaping cup). Pour into prepared pan (it will be thick) and bake for 25-30 minutes. DO NOT OVERBAKE.
3. Brownies will settle as they cool. Edges should just start pulling away from sides of pan and the center should no longer be glossy.

TOPPING

1. Evenly place entire contents of a box of Andes Mints (unwrapped) on top of warm brownies, allow to melt for 5 minutes. Using an offset spatula, gently spread melted Andes over the top of the brownies creating a minty, chocolate shell.
2. Let set for about 20-30 minutes, then add reserved chopped Andes Mints if desired. Cut into 2" squares or into bite size using a cookie cutter.
3. I find it easier to refrigerate or freeze for 20 minutes before cutting so the frosting cuts smoothly. Store in airtight container in refrigerator for 1 week or freeze individually wrapped squares for lunch box treats or quick snacks.
4. Allow to come to room temperature prior to eating.

FOR MINI MINT BROWNIE BITES

1. Or using a 1 inch round cookie cutter, cut mini bites from the brownie. Keep the cookie cuts close to each other to minimize waste...but don't throw away the "guts"; store in fridge or freezer and use on ice cream, for snacking, in lunch boxes.
2. Make up some of my amazing vanilla buttercream frosting, add a teaspoon of mint flavoring (optional) as well as a few drops of of green food gel, not too much you just want to tint it lightly. Mix in thoroughly.
3. Place in piping bag and swirl a kiss onto brownie bites and sprinkle with your favorite sprinkles. I used some mini chocolate chips and some crushed peppermint.