Instructions

Make the brownies:

1. Preheat oven to 350 degrees. Line a 9×13 in. pan with foil, then lightly spray or butter, set aside.
2. In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat and add the eggs, one at a time, then the vanilla extract.
3. Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny. Fold in the peppermint andes mints. (I specifically didn’t give an amount because I want you to use as much as your heart desires. There is really no such thing as too much. I used basically a whole bag.)
4. Pour the batter into the prepared pan and bake for 20-25 minutes or until the brownies are set in the center, taking care not to over bake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.

Make the frosting:

1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla. Cream on medium speed until completely smooth.
2. Add 2 cups confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If frosting looks too thin, add 1/4 cup more confectioners’ sugar.
3. Frost cooled brownies.