Preheat oven

Preheat oven to 350 degrees. Butter a 8x8 square baking dish.

In a small mixing bowl, combine the flour, cocoa powder and salt. Put aside. In a saucepan over low heat melt butter.

While butter is melting in another small bowl add the espresso grounds and cream. Stir until almost dissolved (you will still have some granules floating around).

When butter is melted, take off heat. Stir in the sugar. Then whisk in the eggs and vanilla.

Stir in the dry ingredients (flour, cocoa, and salt) until fully incorporated.

Unwrap the Andes mints and coarsely chop. Add them into the brownie batter. Stir but do not over mix.

Pour batter into the prepared baking dish and spread evenly.

Bake the brownies for 35 minutes (if using a glass dish) and about 40 minutes (if you using a metal pan). Test the center of the brownies with a fork which should come out clean. Remove from oven and set on top of a wire rack or stove top so that the brownies can cool completely before cutting into them.