Preheat oven to 350°. Spray a 9 x 9-inch square pan with non-stick spray and line with parchment.
In the bowl of stand mixer add softened butter, egg, milk, crème de menthe, and mint extract and mix (it will look like quicksand). Add Chocolate Brownie Mix and stir just until combined. Bake for a total of 23 to 27 minutes (to test: a toothpick inserted comes out with crumbs). Remove from oven and cool on rack.
OPTIONAL: Just after removing the brownies from the oven and the brownies are still warm, sprinkle the mint chips on top and allow to melt from the heat of the brownies. Leave chunky or spread the melted chocolate with a small offset spatula or butter knife.
Chef’s Note: Make sure the mint chips are gluten-free.
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