Thin Mint Brownies Recipe – I have and probably will always have a slight obsession with Girl Scout Cookies. I blame this craziness on my dad. Ever since I was a kid, I remember him ordering Thin Mints in excess- filling our freezer to the brim with green boxes of mint chocolate goodness. He used to blame it on the fact that he simply couldn’t deny any of the cookie toting little girls, so he had to order a couple of boxes from all of them.
“Thin mint cookies are a thin chocolate and mint cookie and Delicious!”
yield: 16 servings
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter, cut into large cubes
1 1/4 cups white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1/4 teaspoon fine grain salt
1 cup all-purpose flour
10 Thin Mint Cookies, roughly chopped
- Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
- In a large microwave-safe bowl, melt the chocolate and butter on medium (50% power) for 3-4 minutes or until butter is melted.
- Whisk until chocolate is melted. Stir in sugar and add in eggs, extracts and salt; mixing until thoroughly combined. Gradually add in flour and stir until just combined.
- Spread 1/2 of the batter into prepared pan. Add an even layer of Thin Mint Cookies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.
- Remove to cooling rack. Allow to cool completely before cutting.
- If desired, top with Hot Fudge Sauce and a dollop of freshly whipped cream.
– No Thin Mints? Try using Keebler Grasshopper Cookies as a great alternative.
– I used a large round biscuit cutter to create circular shaped brownies.
– I added 1/4 teaspoon of peppermint extract to my Homemade Hot Fudge Sauce for a little added mint flavor.