Rich, fudgy brownies topped with a smooth layer of melted Andes mints, perfect for mint chocolate lovers.

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Preheat oven to 350°F (175°C). Grease or line a 9×13 inch baking pan with parchment paper.
In a saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
Gradually stir the dry ingredients into the wet ingredients until fully combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Immediately after removing from oven, evenly place Andes Mints on top of the hot brownies. Let sit for 5 minutes to melt, then gently spread into a thin layer using a spatula.
Allow brownies to cool completely before slicing and serving.