It’s Girl Scout Cookie time of the year and the world is inundated with cookies. Many bloggers make copycat recipes so you can recreate the flavors of the cookies at home. I guess that’s good in the middle of the summer when you can’t get the cookies, but you know, there are just some things that you can’t replicate. This recipe is different in that you use the Girl Scout cookies in the brownies themselves.
Now, you’ll probably think that I am the biggest weirdo in the world, but I had a sleeve of Thin Mints left from last year. I have no idea how we didn’t eat them, but they just got forgotten. (I don’t know; these things don’t usually happen in our home.) I came across this recipe that called for exactly one sleeve of Thin Mints. Seems like karma or something.
This is the easiest brownie recipe ever; just mix everything in one bowl. I happened to have mint extract already, but I think this would work if you didn’t have it. It would just not be quite as minty. As it is, these aren’t super minty. If you’re just so-so on the chocolate/mint combination, give these a try as you get a subtle mint flavor paired with a fudgy brownie. Now I was worried that at 35 minutes my brownies looked maybe too dry, but they are still perfectly fudgy on the inside. I really liked these!
Thin Mint Brownies
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup of boiling water
2 cups of sugar
1/3 cup of vegetable oil
1 1/3 cups flour
1 teaspoon vanilla
1/2 teaspoon mint extract
1/4 teaspoon salt
1 sleeve of Girl Scout Thin Mints, roughly chopped
Preheat oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with cooking spray.
In a large mixer bowl, blend the cocoa, baking soda, boiling water and the first 1/3 cup of oil. Stir on low until blended. Add the sugar, eggs and remaining 1/3 cup oil, stirring again on low until blended. Finally, add the flour, vanilla, mint extract and salt. Stir until just combined. With a spatula, stir in the chopped Thin Mints.
Spread into the prepared pan and smooth the top. Bake for 35-40 minutes. Allow to cool before cutting into bars. Remove the brownies from the pan by lifting the foil. Peel away the foil and cut into bars. Dust with powdered sugar.
Recipe from Knead to Cook