Andes Mint-Fudgey Brownies

Fit the pan you are using (I hope it's a Magic Line pan) carefully with aluminum foil. Press down all corners and sides, making sure to not make a hole. Spread one Tablespoon of melted butter over foil with a pastry brush. In a large saucepan over low heat, melt butter and chocolate. Stir continually until both are fully melted and combined. Remove from heat and set aside. In the bowl of a stand mixer, beat sugar, eggs, espresso powder, extracts and salt at high speed for 10 minutes. Add chocolate mixture (which has cooled slightly) with mixer on low speed just until blended. Add flour on low speed and beat just until mixed. Stir in the walnuts. Spoon half the mixture into prepared pan and smooth the top. Layer the mints over the chocolate layer as you see in the above picture. (Do not cut mints in half.) Spoon remaining chocolate mixture over mints and carefully smooth top. Bake for 30 minutes at 425 degrees F, rotating the pan at the 15 minute mark. Remove from oven and let stand in pan until completely cool. Invert pan on board and remove foil lining. Invert again so brownies are right side up. Refrigerate (overnight is best) before cutting. If you used a Magic Line Pan you will have not have any edges to trim. Use a long 8" chef's knife to cut the brownies into quarters. Cut each quarter in half, then cut each eighth into four bars. This narrow shape shows off the mints best.