THIN MINT BROWNIES

“Exiting the grocery store, there was a wonderful sight.  The annual table of Girl Scout cookies was beckoning me.  Buying two boxes of Thin Mints, I headed for the door, when a brave and wonderful thought crossed my mind.  What if I repurposed the Thin Mints and baked them inside brownies?  A risky move considering that you can only purchase Thin Mints once-a-year and my wife likes to ration them from the freezer for the remaining 11 months.  Would I be risking a precious resource?  Was I being careless with the ‘Saffron of the Cookie World?’
Thankfully, I can report that my experiment was a huge success and the Thin Mint Brownies are a delight.  Minty with a cookie crunch, these brownies would make even the hardest working Girl Scout proud.  Pour a cup of milk, curl up by the fire, and take a bite.  These brownies will put a smile on your face.”

Brownie Ingredients

1 cup Butter

2 ounces Semi-Sweet Chocolate

1 ounce Unsweetened Chocolate

1¼ cups Sugar

3 Eggs

2 Tablespoons Vanilla Extract

¼ cup Sour Cream

½ cup Flour

½ cup Coco Powder

1 teaspoon Salt

1 box Girl Scout Thin Mint Cookies

Frosting Ingredients

8 ounces Cream Cheese, room temperature

2 cups Powdered Sugar

1 teaspoon Mint Extract

3 drops Green Food Coloring

 

Preheat oven to 350 degrees.

Using a microwave, melt together the butter, semi-sweet chocolate, and unsweetened chocolate.  Check and stir every 30 seconds.

Mix together the sugar and chocolate mixture.

Mix in the eggs and vanilla extract.

Mix in the sour cream.

Mix in the flour, coco powder, and salt.

Chop ¾ of the Thin Mints and fold into the batter.

Pour the batter into an aluminum foil lined and greased 9”x9” baking pan.

Bake for 40 minutes or until a toothpick comes out clean.

Let brownies cool to room temperature.

Mix together the room temperature cream cheese, powdered sugar, mint extract, and green food coloring.

Spread the green frosting over the brownies.

Using a food processor, pulverize the remaining ¼ thin mints.

Sprinkle the pulverized thin mints over the frosting covered brownies.

Refrigerate for 30 minutes before cutting.

Store the leftovers in the refrigerator.

 

Makes 16-25 brownies.

Revised Source:  “Grasshopper Brownies” from www.bakeaholicmama.com.