Andes Creamy Mint Brownies

I found this recipe on the internet when trying to find a fun dessert recipe for St Patrick's Day. To see the original recipe, click here. The pictures I took accidentally were deleted from my computer. The only difference from my compared to the one posted is that I tinted my frosting green for St Patrick's Day. These were very easy to make & a HUGE hit with everyone.

Andes Creamy Mint Brownies

Brownies:

1 package fudge brownie mix eggs, oil and water according to package
1/2 cup Andes Crème de Menthe Baking Chips
1/2 cup pecans or walnuts, chopped (optional)

Topping:

4 squares (1 oz. ea.) white baking chocolate, chopped
1 1/4 cups heavy whipping cream, divided (may use cool whip rather than 1 cup whipping cream)
1 tsp. vanilla extract
2 tbsp. granulated sugar
1/2 cup Andes® Crème de Menthe Baking Chips, divided

Directions:

Preheat oven to 325° F.

Lightly grease baking pan.

Prepare brownie mix as directed; stir in Andes® Crème de Menthe Baking Chips. Add nuts if desired.

Pour batter into prepared baking pan and bake according to package directions. (I used a 9 x 13 baking dish)

Cool in baking pan completely.

Topping:

In a saucepan, combine white chocolate and 1/4 cup heavy whipping cream.

Cook over low heat, stirring constantly until smooth; remove from heat. Stir in 1 tsp. vanilla extract.

Refrigerate 30-40 minutes or until chilled.

In a mixing bowl, beat heavy cream, gradually adding the 2 tbsp. of granulated sugar, until stiff peaks form; fold into chocolate mixture. (May substitute this step with cool whip)

Fold in 1/4 cup Andes® Crème de Menthe Baking Chips. (May tint frosting with a few drops of green food coloring if desired)

Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover; refrigerate.

Cut into bars. Store in refrigerator.

Yield: 9 - 16 Brownies