This dessert has a brownie base with a melt-in-your-mouth mint layer of chopped Andes candies. It's topped with a smooth, rich chocolate ganache to make it truly incredible.—Rebekah Radewahn, Wauwatosa, Wisconsin
One of the best things about this recipe is the brownies get moister if you leave them in the refrigerator a day or two. The problem at our house is no one can leave them alone for that long!
My husband—the best auctioneer you've ever heard!—and I have two grown daughters and a son, 14.
“This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust.” Sarah Newman - Brooklyn Center, Minnesota