When girl scout cookie season starts, I am always first in line for the samoas, thin mints & tagalongs. But after eating through a few cookie boxes, I am over it and left with boxes of girl scout cookies. These brownies are made with an entire sleeve of thin mint cookies but next time I make these I am going to add Andes mints in or on top of these brownies to up the mint flavor. If you don't have thin mints on hand, you can buy knock-off (in a good way) girl scout cookies that Keebler sells called grasshoppers. The only difference between the two cookies is grasshoppers have a milk chocolate coating and thin mints have a dark chocolate coating. Also, I baked these brownies in a muffin tin so they have crispy edges and fudgy center. I topped the brownie with vanilla ice cream, chocolate sauce and of course, thin mints.
Thin Mint Brownies
recipe from: FoodLibrarian
1 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 stick of butter
1 c. semi-sweet chocolate, melted
1 1/4 c. sugar
1 sleeve of chocolate mint cookies, crumbled
Preheat the oven to 350°F.
Grease pan. In a small bowl, mix together flour, baking powder, salt, and cocoa powder. Melt semi-sweet chocolate and butter in a double boiler or microwave until smooth. Once the chocolate is melted, add the sugar and then eggs one at a time. Add flour mixture to the chocolate mixture until just combined. Fold in girl scout cookies. Bake brownies in muffin tin for 20-25 minutes or 40-50 minutes for a 9x9 baking pan.