• Heat oven to 350°. Line an 8 x 8-inch pan with aluminum foil; coat with nonstick cooking spray.

  • In a large bowl, whisk flour, cocoa powder, baking powder and salt. In another large bowl, beat butter and sugar with a hand mixer until fluffy, about 2 minutes. Beat in eggs one at a time until well combined, then beat in vanilla.

  • Mix dry ingredients into wet ingredients on low speed until just combined.

  • Fold 1 1/4 cups chopped mint Oreo cookies, mint extract and all but 2 tbsp chopped Andes mints into batter.

  • Transfer to prepared pan and spread evenly. Scatter 1/4 cup more chopped mint Oreo cookies on top.

  • Bake at 350° for 22 to 25 minutes, until a toothpick inserted in center comes out clean. Top with reserved 2 tbsp Andes mints. Cool 10 minutes, then lift out brownie in foil, place on a wire rack and cool completely.

Nutrition Facts

230 calories; 12 g total fat; 40 mg cholesterol; 95 mg sodium. 31 g carbohydrates; 3 g protein;