Chocolate Mint Andes Brownies

Preheat oven to 350 degrees.
Line a 9 x 9 or 8 x 8 pan with aluminum foil. Lightly spray with cooking spray or grease with butter.
Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
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.
Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
Fold in the flour and stir until combined. (Do not over mix).
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.
Cool completely and lift out the aluminum foil or parchment paper.
Frost the brownies with the Chocolate Ganache. Place the brownies in the fridge for 2 hours to set. Cut into 9 brownies and enjoy!
Top with more Andes chocolate candies if desired.