10ouncesbag Andes Creme De Menthe baking chips, divided in two
Kick the tires and light the fires to 350 degrees.
Melt the butter in a pot, remove from the heat and stir in the white sugar. Once that is combined, mix in your cocoa.
Add in your eggs and mix it very well.
Let the mixture cool a bit so that the chips won't entirely melt when you put them in.
And when it's cool, add in half a bag of the Andes chips. Mix them in.
Once it's all done, add in your flour and barely stir it in. Just barely. Do not ruin these by over mixing them!
Line a 9 inch x 9 inch pan with parchment paper, or grease it, but parchment paper works the best.
Bake for 30 minutes until the brownies pull away from the side and are set in the middle.
Then put a little magic on top of those babies. Put the rest of the bag of creme de menthe chips on top, spreading them with a butter knife when they melt. Cover the surface of the brownies then cool completely. If you want to prevent the chocolate from cracking, right before the chocolate sets you can scour lines in the top. I prefer to use an excellent sharp knife instead.