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Line a 9 x 13 pan with parchment paper.
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Microwave butter and unsweetened chocolate until melted (microwave 1 minute, stir, microwave 30 seconds, stir, microwave in additional 30 second increments if needed.)
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Dissolve instant coffee in boiling water.
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Beat together eggs, sugar, vanilla extract and almond extract on high for 3 minutes.
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Beat in coffee mixture.
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Beat in chocolate/butter mixture.
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Beat in flour.
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Pour half of the batter into the pan.
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Top with a layer of Andes mints.
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Spread remaining batter on top of the mints.
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Bake at 425 for 23 minutes (they will still look soft!).
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Cool on a wire rack and refrigerate 4 hours before cutting.
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Lift the edges of the parchment paper to remove the brownies from the pan.
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These brownies are really thick!