Preheat oven to 325. Lightly spray 8 x 8 baking pan with oil and then lightly dust with rice flour. 

Sift Krusteaz Double Chocolate Brownie Mix to remove chocolate chips. Set chocolate chips aside. 

Place sifted brownie mix in bowl, along with mint chips, water, oil and egg. Mix to combine. Pour batter into prepared ban and bake for 45-50 minutes. 

Remove brownies from oven and allow to cool completely.

Meanwhile, prepare mint cream filling. Combine all items in large bowl and beat until creamy. Spread on completely cooled brownies and then place pan in refrigerator to harden for 30 minutes to an hour. 

Finally, prepare ganache. Put Andes Creme de Menthe Baking chips in microwaveable bowl. Add butter and microwave on 50% power for 50-60 seconds. Stir. Continue to melt chips on 50% power until melted. Carefully stir in coconut cream. 

Gently pour ganache filling onto chilled and firm brownies. Use a small spatula to GENTLY spread ganache over the entire pan. 

Return pan to refrigerator to allow ganache to set, 30-60 minutes.

TO CUT - Use a clean knife to cut through brownies. I find it best to dip the knife in hot water between cuts, and clean the knife with a cloth or paper towel