RECIPE USING ANDES MINTS RECIPES

Steps:

• Preheat oven to 375° and line two large baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, salt, and espresso powder until combined.  In a large bowl, using a hand mixer, beat butter and sugars until smooth and mixture is light. Add eggs, one at a time, beating well between each addition. Add vanilla and beat until combined. Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in most Andes and chocolate chips. Using a medium cookie scoop, form dough into balls and place on prepared baking sheets, about 2" apart. Flatten slightly then top with remaining Andes. Bake until cookies are set and edges are golden, 10 to 12 minutes.

Steps:

• Preheat oven to 350°. Grease an 9x13” pan with cooking spray. Prepare brownie batter according to package directions and pour into greased pan. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool to room temperature. Make buttercream: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add peppermint extract and heavy cream and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.) Spread buttercream over brownies in an even layer. Place in refrigerator while you make your ganache. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the mint layer.Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.