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 1/2 cup Andes creme de menthe baking chips. Pipe onto brownies.
Melt remaining 1/2 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
Notes
The food coloring gives the frosting its green color. There’s no substitute for it, unfortunately. The good news is that the color does not impact the taste of the brownie bites at all. Feel free to leave it out if you prefer not to use it!
You can bake them in a square 8 x 8 baking dish for brownie bars. Bake until a toothpick inserted in the center comes out clean.
Store these brownie bites at room temperature in an airtight container. They are best enjoyed within 3 to 5 days of baking.
You can also freeze brownie bites, with or without the frosting! Transfer cooled brownie bites to freezer bags. Store in a single layer in the freezer for up to 3 months. Thaw in the refrigerator before enjoying.