In a large microwave safe bowl, combine the butter with chocolate chips. Heat for one minute on high. Stir and microwave for another 30 seconds. You may need to stir and heat for one more round of 30 seconds until fully melted. Add sugar, flour, eggs and salt. Stirring until well blended.
If using a silicone mold, you don't need to grease it. (If you are using a metal pan, you may want to lightly grease with baking spray). Drop dough by large tablespoons until evenly divided into pan.
Bake in a 375 degree oven for 12-14 minutes. Remove and cool in pan 5 minutes, then cool completely on wire rack.
For the frosting, beat butter for 2 minutes. Add powdered sugar, milk and green food coloring. Beat an additional 3-4 minutes until light and fluffy, scraping down the sides as necessary.
Fold in ½ cup Andes creme de menthe baking chips. Pipe onto brownies.
Melt remaining ½ cup of Andes baking chips for 30 seconds in microwave. Stir and heat and additional 15 seconds until melted. Spoon into a small plastic bag and snip off the corner. Drizzle over brownies and sprinkle immediately with mini chocolate chips. ENJOY
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