Creamy Andes Mint Brownies

What you need:

    • 1 pkg. fudge brownie mix (plus eggs, oil, and water, as called for on the pkg.)
    • 1/2 cup Andes Baking Chips
    • 4 squares white baking chocolate (1 oz. each), chopped
    • 1 1/4 cups heavy whipping cream, divided
    • 1 tsp. vanilla extract
    • 2 tbsp. granulated sugar
    • 1/2 cup Andes Baking Chips, divided

Directions:

    1. Preheat oven to 325* and lightly spray a 9x13" pan with nonstick cooking spray.
    2. Make brownie batter according to pkg. directions and add 1/2 cup Andes Baking Chips.
    3. Pour into pan and bake accordingly. Let cool completely.
    4. While brownies are baking, combine white chocolate and 1/4 cup heavy cream in a small saucepan. Stir until chocolate is melted completely and mixture is smooth. Stir in vanilla.
    5. Move to a medium-size bowl and refrigerate for 30 to 40 minutes until chilled.
    6. After brownies are cooled, beat 1 cup heavy cream, gradually adding the sugar, until stiff peaks form.
    7. Fold whipped cream into the chocolate mixture. Then fold 1/4 cup remaining Andes Baking Chips into the mixture.
    8. Spread over brownies and sprinkle remaining Andes Baking Chips on top.
    9. Cover and refrigerate until ready to serve. Cut into little squares.

Recipe from Tootsie Roll Inc.