• Preheat oven to 325°F. Line a 9x9 baking pan with parchment paper, set aside.

For the brownies

• Place butter, both cocoa powders and sugar in a large microwave-safe bowl and microwave for about 1 minute and 30 seconds, or until butter is melted. Mix everything together until smooth.
• Add in eggs, vanilla and peppermint extract and mix until smooth. Add Andes chips at this point because it is hard to evenly distribute when flour is added. Pour in the flour and mix until everything is completely combined. The batter will be very thick.
• Pour the batter into your prepared baking pan and smooth it out until level. Bake for 22-25 minutes or until a toothpick comes out slightly moist with a little bit of batter left on it - the top will not look so "wet" anymore when they are done. This is what makes them fudgy. Cool for 10 minutes in the pan.

For the oreo truffle layer

• In a large food processor, add whole package of mint Oreo cookies and pulse into a fine crumb. Dump in cream cheese and pulse until a dough-like consistency forms and you can't see the white of the cream cheese anymore. Pack this truffle layer on top of the warm brownies.

For the chocolate layer

• In a small bowl, melt the chocolate chips and shortening at 30 second increments in the microwave until completely smooth and pourable. Stir in peppermint extract. Pour the chocolate on top of the truffle layer and spread it out with a rubber spatula into a smooth and even layer. Allow to cool completely and for the chocolate layer to set up before cutting.