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Andes Mint Brownies

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Pre-heat oven to 350 F. Grease the bottom of a 9 x 13-inch baking pan.

Combine brownie mix, egg, water, and oil in a large mixing bowl. Stir until well blended. Spread in prepared pan. Bake for 25 minutes or until set. Place 30 of the Andes mints over the hot brownies. Let stand for 1 minute or until mints are thoroughly melted. With a knife or small spatula, spread the melted mints evenly over the top of the brownies, to frost them. Score melted chocolate into 36 bars by running the tip of a knife through the melted chocolate, but without cutting the brownies. Cut the remaining 18 Andes mints in half lengthwise. Place one half on top of each scored bar. Cool completely. Cut into bars.

Enameled Cast Iron Baking Dish

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