Mint Brownies

• Preheat the oven to 350 degrees F. Grease a 9 X 13-inch baking pan.
• In a large saucepan add the cocoa and butter, over medium heat melt butter and cocoa until the butter is all melted and the cocoa is blended in.
• Stir in the sugar. Beat the eggs in one at a time until well mixed. Stir in the mint extract.
• Stir in the flour. Add the chopped Andes mints and stir in.
• Spread the batter in the prepared pan. Place in the preheated oven and bake 20 to 25 minutes or until the edges start to pull away from the pan.
• Remove from the oven, place them on a cooling rack, and cool completely.
• Once the brownies are cooled, crumble the brownies with a fork.
• Roll the brownie crumbles into 1 1/4-inch balls. Make sure that they are rolled tight so that they don't fall apart.
• Once all of the balls are rolled place in the refrigerator and chill for about 1/2 hour.
• While the balls are being chilled melt the chocolate. In a medium microwave-safe bowl add the chocolate chips and shortening. Heat the chocolate for 20 seconds at a time stirring after each interval until melted.
• When the balls are chilled using a fork dip the balls in the melted chocolate and coat well. Let the excess chocolate drip off of the candies before placing them on the wax paper/parchment paper.
• Melted the remaining 12 Andes mint candies and drizzle over top of the chocolate coating.
• Chill until the chocolate has hardened. Store in an airtight container in the refrigerator.