Preheat oven to 325°F. Prepare an 8 inch or 9 inch baking dish by spraying with cooking spray and lining with parchment paper. Set aside.

Using a double boiler, melt the butter, chocolate, and baking chips (if using) together. Remove from heat.

Stir in the granulated sugar, vanilla and mint extracts until combined.

Add the eggs in one at a time making sure they are well incorporated.

Finally mix in the flour and salt and beat until smooth and combined.

Pour the brownie batter evenly into the prepared pan and bake for about 25 to 30 minutes or until an inserted toothpick comes out with a few moist crumbs. Place on a wire rack to cool completely.

Beat the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.

Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.

Place the chocolate in a medium bowl. Bring the whipping cream just to a simmer on the stove top or in the microwave.

Pour the hot whipping cream over the chocolate and let sit for 2 minutes. Whisk until nice and smooth.

Let the ganache cool in the bowl for 10 to 20 minutes before pouring over the mint layer.

If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.

Place the finished brownies in the refrigerator for at least another 30 minutes before slicing and serving.