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Andes Creamy 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:

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