mousse chocolate mint brownies

How To Make mousse chocolate mint brownies

• 1

  Preheat oven to 350 degrees F. Grease a 10" springform pan (see notes) with shortening. Make brownie mix as directed on box. Spread evenly in spring form pan. NOTES: You can use a rectangular pan & cook for about 45 minutes. If using a dark or non-stick 9" X 13" pan bake at 325 degrees F.
• 2

  In a 2 qt saucepan, heat whipping cream & 1 C Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted & mixture is smooth. Cool slightly.
• 3

  In another bowl, beat 3 eggs & sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.
• 4

  Bake for about 1 hour; 5 minutes or until the top is set. Cool completely, about 1 hour.
• 5

  In a microwave safe bowl, melt about 1/3 C Andes Creme de Menthe chips, stirring in 15 second intervals, until chocolate is melted. Drizzle melted chocolate over the brownies. Sprinkle more Creme de Menthe chips over the top if desired.
• 6

  Run a metal spatula around side of dessert to loosen; remove side of spring form pan. Serve at room temperature, or cover tightly & refrigerate until chilled.
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