Put those Girl Scout Cookies to the best possible use in these Thin Mint Brownies! Just when you thought Thin Mints couldn’t get any better, I went and added them to a fudgy, incredible homemade brownie with creamy mint frosting! The result is a phenomenal dessert that you may not want to share!
My Girl Scout Cookie dealer messaged me the other day to let me know she had the goods and she could hook me up. I pretty much sprinted in her direction to collect on my Thin Mints. I look forward to this time all year round! I always regret not buying more, because pretty much as soon as I open a sleeve, they’re gone! The kids, hubby, and I all fight over them.
Ever since last year, I knew I wanted to make them into a drool-worthy, decadent dessert. But, since the cookies always seem to be part of a great disappearing act, I hid some in my special place. You know, the secret spot Moms have to keep all their most prized possessions safe from children. So, since my supply of Thin Mints were under lock and key, I could relax and put my thoughts and efforts to coming up with a way to use these delightful chocolate-covered mint treasures. The juices brewed in my head for a bit and then I decided to put together the yummiest mint brownie known to mankind.
I took these Phenomenal Mint Brownies to a whole new level of deliciousness! I used the brownie recipe from these incredible Copycat Cosmic Brownies, because it’s my all-time favorite homemade brownie ever! It gives the boxed brownie a serious run for its money. And I LOVE boxed brownies. Then I created a mint frosting to rival them all.
I crushed up Thin Mint Cookies and folded them into the brownie batter and then sprinkled some finer crumbs and larger cookie chunks on top. Dessert does not get better than this! I’m thinking I need to stockpile Thin Mint Cookies so I can make this year-round!
Mint plus chocolate equals pure bliss for the taste buds! I can’t think of a better way to enjoy Thin Mint Cookies! Part of me wants to hurry and get rid of these before I devour them all to myself and the other part wants to erase my children’s memories that these ever existed so I can hoard them. What would you do in my situation? 🙂
Thin Mint Brownies
Ingredients
- 3/4 cup 1 1/2 sticks salted butter, sliced
- 1/2 cup semi-sweet chocolate chips
- 1 cup brown sugar
- 1/4 cup granulated white sugar
- 2 tsp. vanilla extract
- 2 large eggs
- 2 Tbsp. milk 2% or greater
- 1 1/4 c. all-purpose flour
- 1/3 cup baking cocoa
- 1/4 tsp. baking powder
- scant 1/2 tsp. salt
- 1 tsp. corn starch
- 1 sleeve Girl Scout Thin Mint Cookies crushed
- Mint Frosting:
- 3 c. powdered sugar
- 6 Tbsp. melted butter
- 3 Tbsp. milk
- 1 tsp. peppermint extract
- 3 drops green food coloring
- 1 sleeve Girl Scout Thin Mint Cookies for topping crush half of them into crumbs and break the other half of them into larger chunks
Instructions
- Preheat oven to 350 degrees Fahrenheit, line a 9?x13? cake pan with foil, allowing it to come over the edges, then coat foil with nonstick cooking spray.
- For the brownies, in a large microwave-safe bowl, melt butter and chocolate chips together in 30 second increments, stirring between. Stir mixture until smooth. Quickly whisk in (by hand) brown sugar, white sugar, vanilla, eggs, and milk, just until incorporated (don’t over-mix or brownies will be tough and lose their nice texture). In a separate bowl, stir together flour, baking cocoa, baking powder, salt and corn starch. Add to chocolate mixture and stir just until incorporated (again, don’t over-mix!). Pour and spread mixture into prepared pan and bake for approximately 15-16 minutes, or just until a toothpick comes out mostly clean, with a few moist crumbs on it. You don’t want the toothpick to come out super gooey or completely clean, but moist crumbs are what you’re shooting for. Don’t over bake or they’ll lose their fudgy texture.
- Let brownies cool in pan on a cooling rack for 20 minutes, then place in the fridge to cool completely.
- To make the mint frosting, in the bowl of an electric mixer, cream together powdered sugar, melted butter, milk, peppermint extract, and green food coloring until smooth and creamy. Spread over cooled brownies and sprinkle with Thin Mint Cookies. Place in the refrigerator until ready to serve. Carefully remove foil from pan, release foil from brownie edges, then slice into squares and serve.
These brownies are killer good! I can’t wait for you to try them!
What is your favorite kind of Girl Scout Cookie? If you don’t say Thin Mints, I don’t think we can be friends. 🙂
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