The day they showed up on my desk I knew…I knew my diet would be downhill. I thought that Girl Scouts were supposed to be promoting healthy and active lifestyles. At least those Boy Scouts are selling popcorn. Popcorn has less calories, right? Either way, I’m trying to get my GS cookies out of my house. I was really surprised that Shawn actually parted with 1 sleeve of Thin Mints to contribute to my recipe. Those things are like gold to him.
I found this recipe last week for Thin Mint Brownies and knew I had to try it. The pictured showed the most beautiful fudge and whipped cream topped brownie. I wanted one instantly.
A couple of notes: I used semi-sweet chocolate chips and I thought that was good. Perhaps it depends on how sweet you want these. I also omitted the peppermint extract because I thought it was going to be too much mint. Using only the cookies for your mint flavoring is good, but if you want an extra burst of mint, I’d add the extract.
Preheat your oven to 350° and the line an 8×8 pan with foil, coat with cooking spray.
Place the cubed butter and chocolate into a microwave-safe bowl and microwave 3-4 minutes on 50% power until the butter is melted. Whisk the butter and chocolate until smooth.
Stir in sugar and add in eggs, extracts and salt; mixing until thoroughly combined. Gradually add in flour and stir until just combined. It will get thick. Your arm might start to hurt. Believe me, it’s totally worth it.
Spread half of the batter into the pan. Top with the crushed cookies and the top with the remaining batter. Bake for 30-35 minutes and whatever you do, don’t over bake. You’ll be really disappointed that your brownies are ruined and taste like bricks.
Place the pan on a cooling rack and allow to completely cool before slicing. It was recommended to whip up some hot fudge and homemade whip cream to top them with. Since it was Sunday night and I was tired, I opted for store bought cream and fudge. Still delish.