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Beat eggs in mixer.
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Add sugar, vanilla, salt and beat for one minute.
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Pour in melted butter and mix.
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Sift flour and cocoa together and slowly add to wet mixture.
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Spread into a 9 x 13 pan that has parchment paper greased in to the pan.
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Bake at 350 F for 20-25 minutes - start checking then - it could take up to 45.
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While they are still piping hot, pour the 2 bags of Andes’ Crème de Menthe Baking Chips on top of the brownies and spread them out.
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Using an off-set spatula, spread the melted baking chips (and they will all melt if you put them right on) across the entire pan of brownies.
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It will take about 2 hours sitting out or about an hour in the fridge for the baking chips to harden back up.