BROWNIES:

1 (20 oz.) pkg. Ghirardelli Double Chocolate brownie mix
2/3 cup water
2/3 cup vegetable oil
2 eggs
1 (10 oz.) pkg. Ghirardelli Dark Chocolate Mint Squares

Preheat oven to 325°F.

Mix brownie mix, water, vegetable oil and eggs using hand mixer or Kitchen Aid mixer. Mix until completely blended.

Break Ghirardelli candies along the lines (usually into 6ths). Put in a Ziploc bag. Crush with a mallet, hammer, meat hammer, pan, or anything hard and heavy. When crushed mix into brownie mix with a spoon.

Butter and flour a 9x13-inch pan. Pour mixture into pan.

Bake at 325°F for 45 to 50 minutes. Add 5 minutes if using glass pan.

While brownies are cooking prepare topping.

FROSTING:

1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 tsp. vanilla extract
2 tbsp. milk
2 (10 oz. ea.) pkgs. Ghirardelli Dark Chocolate Mint Squares

Mix butter and cocoa in mixer. Add sugar, vanilla, and milk. Set aside.

Break Ghirardelli candies along the lines. Crush candies (same as above). Put in separate bowl and set aside.

When brownies are done in oven, allow to cool for at least 30 minutes.

Spread cocoa mix on top of brownies. Sprinkle candies all over topping.

Cut and enjoy!

Submitted by: AwesomA