Andes Mint Brownies

• Preheat oven to 350 degrees. Line an 8 x 8 metal pan with parchment and set aside.
• In a large bowl, whisk melted butter, both sugars and vanilla until combined.
• Add eggs, one at a time, whisking vigorously after each addition until well combined.
• Stir in cocoa powder, salt and flour until *just* combined. Avoid overmixing.
• Pour half of batter into prepared pan then layer Andes candies on top.
• Pour remaining batter over the chocolate mints then level batter with a spatula.
• Bake for 25 minutes or until a tester inserted into center of brownies comes out with a few moist crumbs. Do not overbake or brownies will be dry.
• Remove pan from the oven then cool on a wire rack for 2 minutes.
• Top brownies with 9 Andes mints, evenly spacing the candies so each brownie (when cut) will be partially covered in a melted mint.

  *If desired, use additional Andes candies to fully cover the top with the mint coating.
• After 2 minutes, use the tip of a butter knife to gently swirl each of the melting Andes candies.

  For aesthetic purposes, keep the swirling to a minimum. Excessive swirling will completely melt the green streaks of creme de menthe into the chocolate.
• Allow brownies to cool to room temperature before slicing and serving.
• Cover and store leftovers at room temperature up to 1 week.