Melt butter. Stir in cocoa and sugar while hot, stir until sugar is slightly dissolved and the stuff looks smooth. Off the heat, stir in eggs and vanilla. Blend in flour, baking powder, and salt. Mix thoroughly until smooth. Now for the fun part. Add between 1/2 and 1c each of chopped Andes mints and chocolate chips. Attempt to mix thoroughly in...Then spread batter in a greased and cocoa dusted 13x9x2 pan. Firmly grasp the bottle of your favourite liqueur, placing one thumb lightly over the bottle opening. (I suggest Amaretto, but any chocolate, almond or coffee liqueur will do) Splash this thoroughly over the batter until it looks like a field that's just been rained on; puddly in places, dry in others. (I don't know how much I use; go with what you think is enough.) Bake at 350 f for 30-35 minutes, do not expect them to look done. These are best given a little time to cool so the chocolate can set again. For even more decadence, sprinkle the just done brownies with chocolate chips and sliced almonds or whatever nuts you like and put back into the oven just long enough to warm them onto the surface.