Ingredients:
1/2 cup unsalted butter (1 stick)
6 ounces dark or bittersweet chocolate chips (or chocolate bar, chopped)
2 large eggs
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon strong brewed coffee, optional
1 teaspoon instant espresso granules, optional
1/8 teaspoon salt
3/4 cup flour
28 Andes mints (one 4.6-ounce package), cut in thirds
Topping
1 cup semi-sweet chocolate chips
28 Andes mints (one 4.6-ounce package), cut in half
Directions:
Preheat oven to 350 degrees. Line an 8-inch square pan with aluminum foil leaving overhang. Lightly spray foil and set aside.
In a large microwave-safe bowl, add the butter and chocolate, heating in 30 second increments until chocolate has melted and mixture is smooth. Cool to luke warm. Add the eggs, sugar, vanilla, coffee, espresso granules and salt, whisking to combine. Add the flour and stir just until smooth. Do not over mix.
When batter has cooled, add the Andes mints. Fold mints into the batter using a spatula or spoon, making sure not to overwork the batter or the mints will melt.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
Bake for about 20 minutes or until center no longer glossy. Allow brownies to cool in pan on top of a wire rack while you make the topping.
Topping
In a small microwave-safe bowl, add chocolate chips, and heat in 15-second increments until chocolate has melted and stirs smooth.
Pour the chocolate over brownies, smoothing the top lightly with a spatula. Unwrap and cut the Andes in half.
After chocolate has cooled for about 8 to 10 minutes, sprinkle mints over top.
(Important note: If topping is too warm, the Andes will melt. The chocolate needs to be warm enough so the Andes will melt just enough to adhere, but not too warm, or mints will melt completely. Err on the side of cool rather than warm.)
Allow to cool uncovered until chocolate has set completely before slicing. (Brownies will harden in refrigerator in a couple of hours, if desired)
Lift brownies out using foil overhang, slice, and serve. Store in airtight container in refrigerator.
