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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.
Made these using After Eights coz we don’t have Girl Scout cookies in UK. Put too much on the bottom layer so the mint thins were close to the surface. Result: great! Sometimes it’s good to make mistakes. But will be more careful next time. Mine were square which probably accords with my nationality! Great idea Jamie, thanks mate!
I am a Girl Scout troop leader and made these for my book group tonight. A great treat even for those with a sophisticated palate.
When I was a child, I wasn’t the biggest Thin Mint fan (Samoas were more my style) but now we always get a box of them and put them in the freezer and then take them out each night to gnaw on them. Ok…. maybe that was all unnecessary info. Point being that I’m totally all ove these brownies. My sister would go kind of crazy for them too (she’s the Thin Mint lover in the family).
Hi! I Was looking for a recipe like this for ages, looks so yummy, but how can I subsitute the Thin Mint cookies as I live in México. I really hope you can help me. Regards
Liz-
I haven’t tried a substitution for these particular brownies but I can’t see why this would create an issue. If you try the substitution, stop back and let us know how they turned out! Thanks and have a great day!
-Jamie
Oh My God
The Look amazing… Probably taste even better <3 <3 <3
Hello my name is Elizabeth and I work at a small library in Uinta County, Wyoming. We are currently putting together a Death By Chocolate recipie book for an annual fundraising Death By Chocolate event we hold each year. I would like to talk to you about using the picture of your Thin Mint Brownies at the top of this page on one of the dividers in the recipie book. The easiest way to reach me is by email. Thank you for your time.
Elizabeth-
You can reach me at jamie@mybakingaddiction.com.
-Jamie
These look AMAZING!
Inexperienced baker question: Did you bake the brownie layer separately, then combine the graham cracker crust & brownie layer at the end after they cooled?
Jordan-
Are you sure this is the correct recipe? There aren’t graham crackers in the Thin Mint Brownies.
-Jamie
Jamie:
Do you think I could just bake these off in a mini muffin pan or regular muffin pan instead of using the biscuit cutter???
I love that idea – it might simplify things. My guess is you would lessen the bake time a little (maybe by 5 minutes?). Have you tried it yet?
as a cookie mom I had tons of boxes last year and I made these brownies for co-workers several times.. we eat them with Vanilla ice cream on top as they’re still warm.. such a wonderful treat.
yum!! I wish I had some thin mints left; we ate them all and I had to stop buying them at some point! :)