1 cup plus 2 tablespoons bittersweet chocolate, chopped

½ cup unsalted butter

3 tablespoons Dutch-process cocoa powder

3 large eggs, room temperature

1¼ cups granulated sugar

2 teaspoons vanilla extract

½ teaspoon salt

1 cup all-purpose flour

1 cup chopped Andes Mints

For the Ganache Topping (optional):

1 cup chopped bittersweet chocolate

¼ cup heavy cream

¼ teaspoon mint extract

¼ cup chopped Andes Mints

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Preheat oven to 350 °F (175 °C) and line an 8×8-inch baking pan with parchment paper. Lightly grease to help parchment stick.
Melt bittersweet chocolate and butter together in a double boiler or microwave, stirring until smooth. Whisk in cocoa powder and set aside to cool slightly.
In a large bowl, beat eggs and sugar on medium-high speed for about 1 minute. Mix in vanilla and salt.
Slowly pour in the cooled chocolate mixture while mixing on low speed.
Gently fold in the flour until just combined, being careful not to overmix. Stir in chopped Andes Mints.
Spread batter evenly into prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool completely in the pan.
For the ganache (optional): Heat heavy cream until just simmering, pour over chopped chocolate and mint extract. Let sit for 5 minutes, then stir until smooth. Spread over cooled brownies and sprinkle with chopped Andes Mints. Chill briefly to set.