Chocolate Mint Andes Brownies

For the brownies:
Preheat oven to 350 F. Line a 9 x 9 or 8 x 8 pan with aluminum foil. Lightly spray with cooking spray or grease with butter.

Add butter and both sugars to a medium saucepan over medium-low heat and stir until melted. Take pan off the heat and stir in chocolate chips until melted.

Add eggs and vanilla to a medium bowl. Whisk to combine. Stir 1 teaspoon of the chocolate mixture into the egg mixture to temper the eggs. Add the rest of the chocolate mixture to the egg mixture and whisk to combine.

In a large bowl add flour, cocoa powder and salt. Add chocolate mixture to the dry ingredients and fold gently. Do not over mix. Fold in the chocolate chips.

Add batter to the prepared pan and bake for 25-30 minutes or until the top is set and a toothpick inserted in the center comes out clean. Take pan out of the oven and allow the brownies to cool completely before taking them out of the pan.

Once cooled, frost the brownies with the peppermint buttercream frosting. Cut into 9 brownies. (If you are having trouble cutting the brownies place pan in the fridge to allow the icing to harden up. This will make them easier to cut.) Top with Andes chocolate candies if desired.

For the peppermint buttercream frosting:
Add butter into the bowl of a stand mixer fitted with the whisk attachment. Beat until fluffy. Add the powdered sugar, milk and peppermint extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar. Mix in green food coloring. You can always adjust to your liking. Set aside until ready to frost brownies.