thin mint flavor in the form of mississippi mud brownies.
1 box brownie mix
measurement for oil for the brownies, but instead use the equivalent of melted butter
1 package andes mints pieces (found by the chocolate chips)
2 1/2 cups mini marshmallows
3/4 cup of unsalted butter, softened
1/2 cup of cocoa powder
3 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons milk (or more if needed)
mix the brownie mix according to instructions but use melted butter instead of oil. place in a 9x13" baking pan. bake according to directions, removing from the oven 5 minutes prior to being done.
top with andes mints and marshmallows and place back in the oven for an additional 3-5 minutes. remove from the oven and allow to cool for 10 minutes.
for the frosting
place the butter in a bowl and using a mixer or hand mixer, beat until smooth. add the powdered sugar, cocoa, salt and vanilla and slowly begin mixing, adding 1 tablespoon of milk as needed. frost the brownies and serve immediately or wrap with foil to be served later.