Preheat oven to 350°F. Grease a 9x9 pan. Add butter to a medium saucepan and cook over medium heat until light brown or caramel in color. Five-ten minutes.
Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
Next, stir in the eggs and vanilla and mix until batter has a nice sheen to it.
Next, fold in the flour into the chocolate mixture.
Pour half of the batter into the prepared pan then top with andes chocolates.
Top with the remaining batter and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
Frost the brownies with the Chocolate Ganache. Place the brownies in the fridge for 2 hours to set. Cut into 9 brownies and enjoy!
Enjoy these minty and super rich chocolate brownies that are filled with moist and rich fudge flavors.