Mix the brownies according to box instructions.

Butter the bottom of a 9 X 13 dish, and pour brownie batter into the dish, and bake using the instructions on the box.

When Brownies are finished baking, remove from oven to a wire rack, and cool completely.

When brownies are cool, place Andes mints in rows across the top of the entire 9 X 13 dish, covering the top of the Brownies in mints.

In the mixing bowl of a stand mixer, cream the butter, and add a Tablespoon of cream, and mix well.

Add about 1/2 a cup of powdered sugar, and mix on low.

Continue adding cream a Tablespoon at a time, alternating with the powdered sugar, until all cream and powdered sugar have been added.

Stop the mixer and scrape the sides of the bowl with a spatula and mix again until smooth and creamy.

Add the green food coloring, a couple drops at a time and then mix between additions. You may only want to use 5 or 6 drops, or you may want to use 9 or 10 drops to achieve the color desired for your dessert.

When frosting is mixed, ice the brownies with frosting, using all the frosting, creating a thick layer of green frosting on the brownie.

In the microwave, melt the melting chocolate, and drizzle on top of the brownies. Crumble Andes mints and sprinkle on top of the frosting.

Refrigerate immediately, until time to serve. Enjoy!