70 andies mints or two bags
16oz tub cool whip
8oz cream cheese
Bake brownies according to the directions on the box in 2 9x13 pans. You may need to cook these 1 at a time for even heat distribution.
Ganache: While the brownies are baking, combined 12 andies mints with 3/4 cup cool whip. Microwave for 30 seconds and stir, repeat if needed until melted. Set aside.
Filling: In a separate bowl combine 36 of the remaining candies with 1 cup cool whip and microwave in 30 second intervals until melted and smooth. Whisk cream cheese until smooth with an electric mixer and then mix in chocolate mixture. Fold in about 2 cups of cool whip.
Filling a piping bag with 3/4 cup of filling and set aside to decorate top. Lay one brownie layer down and spread with the remaining filling. Top with the next brownie layer and slowly pour ganache on top. Pipe a decorative border around the top of cake with piping bag. Chop up remaining andies mints and sprinkle on top of ganache.
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