Andes Mint Mini Bundts

• 1 Ghirardelli Double Chocolate Brownie Mix
• 10-ounce package Andes Creme de Menthe Baking Chips
• 1 egg
• 1/3 cup oil
• 1/4 cup water
• 1/2 cup heavy cream

1. Preheat oven to 325 degrees.
2. Spray mini bundt with baking spray (nonstick spray with flour).
3. Dump the brownie mix, egg, oil and water into a medium mixing bowl.
4. Stir to combine.
5. Scoop into a mini bundt cake pan filling 1/2 way full and sprinkle with Andes Creme de Menthe Baking Chips, just to cover tops.
6. Bake for about 15 minutes (just until toothpick inserted in center comes out clean. Do not overbake.). Remove from oven and let cool on cooling rack.
7. While bundts are baking, combine remaining Andes Creme de Menthe Baking Chips and 1/2 cup heavy cream in small microwavable bowl.
8. Heat in microwave briefly (30 seconds to start), just until baking chips being to melt. Stir until smooth.
9. Remove mini bundts from pan, loosening edges with a table knife, if needed, and inverting pan onto a large cutting board.
10. Transfer to serving plates and drizzle with Andes Mint drizzle.

Enjoy!