Make the Brownies:

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

• In a saucepan, melt the butter over medium heat. Remove from heat and stir in sugar, eggs, and vanilla.

• Add flour, cocoa powder, and salt. Mix until just combined.

• Pour batter into the prepared pan and smooth out the top.

• Bake for 25–30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.

Make the Mint Layer:

• Beat softened butter until creamy. Add powdered sugar, milk, peppermint extract, and food coloring. Beat until smooth and fluffy.

• Stir in chopped Andes mints or chips.

• Spread evenly over the cooled brownies. Chill for 15–20 minutes.

Make the Chocolate Topping:

• In a small saucepan or microwave, melt chocolate chips and butter together until smooth.

• Let it cool slightly, then pour over the mint layer and spread evenly.

• Chill brownies until the chocolate sets, about 30 minutes.

Cut into squares and serve!