1/3 cup oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all purpose flour
1/3 cup Andes Mint Pieces, plus additional for sprinkling
1/2 block white almond bark
Heat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray.
In a large mixing bowl, using a mixer on medium speed, beat oil, sugar, vanilla, milk, cocoa powder, baking powder, baking soda and salt until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour until just combined.
Pour batter into pan and sprinkle 1/3 cup Andes mints on top; bake 20-25 minutes or until set and no longer wobbly. (No eggs so you don't have to worry about it being done.) Cool brownie until cool enough to handle. Well cool, take spoonfuls of brownie and roll into balls.
Melt the almond bark in a medium bowl until melted. Stir in a little green food coloring if desired. Dip brownie balls into almond bark and set on waxed paper to dry. Sprinkle additional Andes mints on top if desired.
Makes 32 truffles