¼cupchopped Andes candies pieces to sprinkle on topoptional
Instructions
BROWNIES
Preheat oven to 350°F
Line 13x9 pan with non-stick foil (or regular foil and spray with non-stick spray)
Cream together butter, sugar, and milk using electric mixer.
Add in eggs and vanilla, stir.
In separate bowl, combine flour, cocoa powder, baking powder, and salt.
Stir dry ingredients into wet ones until combined.
Measure out your hot fudge sauce into a microwave-safe container and microwave about 15 seconds, or just long enough so that it is liquid enough to easily mix in to your brownie mix. Add to brownie mix and stir.
Dispense half of the brownie batter into 13x9 pan and spread even layer over bottom. Unwrap Andes candies and break in half. Layer the brownie batter in the pan with candies, spacing them about ¼ inch apart.
Allow brownies to cool completely.
TO PREPARE ICING:
Cream together butter and milk. Add vanilla.
With mixer on low speed, add in powdered sugar and cocoa powder. Use a spatula to scrape down the sides of the bowl to be sure that icing is well-mixed. If icing is too dry, you can add more milk (1 teaspoon at a time, until desired consistency is reached), while if it is too runny you can add more sugar (1 Tablespoon at a time, until desired consistency is reached).
Spread over brownies once they have cooled completely. Sprinkle with chopped Andes candy pieces, if desired.