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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. He’s kind of a sucker like that.
On a recent trip to visit my dad and Louie, I opened his snack cabinet and was greeted by a sea of primary colors – yes, his cabinet was literally bulging with boxes upon boxes of Girl Scout Cookies. He tossed a couple of them my way and instructed me to bake something with them. So, bake something with them I did.
I took my absolute favorite recipe for homemade brownies and baked a layer of chopped Thin Mints into the center. As though that wasn’t enough, I decided to make them a little more decadent by serving them with a drizzle of delicious, peppermint infused Hot Fudge Sauce and a dollop of freshly whipped cream. Indulgent? Yes. Delectable? Absolutely.
Whether you’re looking for a way to use up your Girl Scout Cookies or you’re just a mint chocolate fan, I think these brownies are the perfect way to get the best of both worlds.
[pinit]
Thin Mint Brownies
Ingredients
- 4 ounces unsweetened chocolate coarsely chopped
- ¾ cup butter cut into large cubes
- 1 ¼ cups white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon fine grain salt
- 1 cup all-purpose flour
- 10 Thin Mint Cookies roughly chopped
Instructions
- 1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
- 2. In a large microwave-safe bowl, melt the chocolate and butter on medium (50% power) for 3-4 minutes or until butter is melted.
- 3. 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.
- 4. 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.
- 5. Remove to cooling rack. Allow to cool completely before cutting.
- 6. If desired, top with Hot Fudge Sauce and a dollop of freshly whipped cream.
Notes
- 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.
These babies are SERIOUSLY calling my name right now!
I’m not really into mint but I love chocolate so I guess I won’t put the mint on but I’ll have to try the rest!!!
Love the brownies! Happy birthday! xo
Perfect – and a great way to stretch the thin mint love further.
:)
ButterYum
Brownie perfection. Period. Wow.
Jamie these look too good to be true!! Definitely making SOON!!
These sound AWESOME!! But who has any leftover Thin Mints?! :(
Holy cow, these look ridiculously good. Something I learned from friends in college to do with thin mints is to use them as a straw to drink how chocolate. What you do is bite off a small bite on opposite ends. Then take hot chocolate and suck a sip through the cookie and shove it in your mouth before it all falls apart. It’s warm and rich and sooooo good. I think I’m have to go hunt down some girl scouts so I can make these!
There are never enough different kinds of brownies!
I would eat anything on this blog purely based off of how beautiful it always looks in the pictures!