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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.
EVERYONE is tempting me with tasty Girl Scout treats! I reallllly want to make these Thin Mint Brownies, but I’m not sure my Thin Mints will last until I’m ready to bake!
http://adventuresofdutchandme.blogspot.com/
They look irresistible. Thin Mint is my hubs favorite too.
I could eat an entire pan of those myself!!! They look amazing and your photography is stunning!!!! I am definitely feeling the urge for brownies tonight:-)
WOW–these brownies look heavenly! I love adding Girl Scout cookies into recipes!
Lovely – yummy looking and great photography! They appear to be round….but I see you used an 8″ pan….did you cut them with a donut cutter or something or is the picture deceiving?
No cookies on hand – thanks for the idea of an alternate cookie.
Jean-
Thanks for stopping by. Yes, I used a small biscuit cutter to create circles. Have a great day.
-Jamie
Those. Look. Awesome.
These look great for St Paddy’s Day. Can’t wait to try them!
These brownies sound amazing! Love them with that dollop of whipped cream!
Oh my goodness!! This looks AMAZING. Making tonight!
This right here is just frustrating. I live in Germany, far away from Girl Scout cookies, and there are all these yummy recipes popping up now with Thin Mint. It’s driving me crazy! I’m saving this recipe for the next time I’m in the US. :)
The pictures are absolutely beautiful, as always. I had to show them to my husband and even he said “Oooh…wow.”