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:
- Preheat oven to 325* and lightly spray a 9x13" pan with nonstick cooking spray.
- Make brownie batter according to pkg. directions and add 1/2 cup Andes Baking Chips.
- Pour into pan and bake accordingly. Let cool completely.
- 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.
- Move to a medium-size bowl and refrigerate for 30 to 40 minutes until chilled.
- After brownies are cooled, beat 1 cup heavy cream, gradually adding the sugar, until stiff peaks form.
- Fold whipped cream into the chocolate mixture. Then fold 1/4 cup remaining Andes Baking Chips into the mixture.
- Spread over brownies and sprinkle remaining Andes Baking Chips on top.
- Cover and refrigerate until ready to serve. Cut into little squares.
Recipe from Tootsie Roll Inc.