1-First Step: Mise en place. Preheat oven to 350°F. Grease an 8×8-inch pan with butter or line with parchment. Chop Andes mints and measure all ingredients. This keeps things smooth for your fudgy mint chocolate brownie recipe.

2-Second Step: Melt chocolate base. In a microwave-safe bowl, combine ½ cup unsalted butter and 4 oz unsweetened chocolate. Microwave in 30-second bursts, stirring until smooth, about 2 minutes. Watch closely to avoid scorching.

3-Third Step: Add wet ingredients. Whisk in 1 cup granulated sugar until dissolved. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and ½ tsp peppermint extract. The batter should look glossy.

4-Fourth Step: Fold in dry goods. Sift together ⅔ cup all-purpose flour, ¼ cup cocoa powder, and ½ tsp salt. Gently fold into wet mixture until just combined, no streaks. Stir in ½ cup chopped Andes mints for minty pockets.

5-Fifth Step: Bake the brownies. Spread batter evenly in prepared pan. Bake 25-30 minutes until edges pull away and toothpick inserts with moist crumbs. Avoid overbaking for fudgy centers. Cool in pan 30 minutes, then fully on rack.

6-Sixth Step: Prepare frosting. Beat ½ cup softened butter until creamy. Gradually add 2 cups powdered sugar, 1 tbsp milk, and ½ tsp peppermint extract. Mix to fluffy consistency, add green food coloring if desired. Spread over cooled brownies.

7-Seventh Step: Add ganache. Heat ½ cup heavy cream until simmering, pour over 4 oz chopped semi-sweet chocolate. Stir smooth, drizzle over buttercream. Chill 30 minutes to set.

8-Final Step: Serving. Cut into 16 squares. Serve at room temp for best fudgy bite. Pairs great with milk or coffee. Total time: 45 minutes active, plus cooling. Store as noted below.