Preheat oven to 350 degrees F. Line a 9-inch x 13-inch baking pan with foil, leaving enough to hang over the edges. Spray the foil lightly with non-stick cooking spray.
Fill a saucepan with 2 inches of water. Place a heat-safe bowl on top of the pan. Heat the water on medium-low until it comes to a simmer to create a double boiler.
Place the butter and chocolate in the bowl, stirring frequently until melted.
Remove immediately from the heat and stir in the cocoa powder. Then add sugar, brown sugar, vanilla, and salt. Stir to combine.
Stir in eggs, one at a time.
Gently add in the flour and mix until flour is combined. Set the batter aside.
Mint Fudge
In a separate bowl, heat the white chocolate and condensed milk in the microwave for 30- second intervals, stirring between each heating until melted and smooth.
Add the mint extract and food coloring to the white chocolate mixture and stir until evenly combined.
Assembly
Pour half of the brownie batter into the prepared baking pan.
Carefully spoon the mint fudge on top of the brownie batter. Spread into an even layer, edge to edge.
Gently spread the remaining brownie batter on top of the fudge layer. Sprinkle the chopped Andes mints all over the top of the brownies.
Bake for 30-35 minutes or until the brownies are set and the edges start to slightly pull away from the pan.
Allow the brownies to cool and then refrigerate until they are completely set, at least 2 hours. Cut into 18 squares and enjoy!
Notes
Yield and nutrition will depend on how large you cut the brownies.