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Thin Mint Brownies

Fudgy brownies are topped with mint buttercream and crushed Thin Mint cookies before being covered in a rich chocolate glaze. You will love these- scout's honor!



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Being pregnant during Girl Scout Cookie season is a glorious thing. Not only do you get to buy as many boxes as you want without judgement, but your purchase supports local girl scout troops. Treats and girl power- two of my favorite things!


While I have yet to meet a Girl Scout cookie I didn't like, I tend to lean towards the classics that have been around since I was selling them: Tagalongs, Samoas and Thin Mints. When December rolled around and my friend's daughter started taking orders for cookies, I was five months pregnant and I'm very confident I helped her become one of the leading sellers in her troop. I realized I may have been a little over zealous in my ordering when we had to rearrange the kitchen cabinets in order to fit all the boxes.


Girl Scout cookies are delicious on their own, but since I had so many boxes, I started brainstorming ways I could use them in my baking. For this recipe I added crushed Thin mint cookies to buttercream frosting, spread it over fudgy brownies and then finished with a layer of silky chocolate glaze. These brownies are SO decadant, but the mint flavor keeps them from feeling too heavy.




What ingredients do I need to make Thin Mint Brownies?


  • Sugar

  • Butter

  • Eggs

  • Milk- whole or 2%

  • Flour

  • Salt

  • Vanilla extract

  • Chocolate syrup

  • Thin mints

  • Powdered sugar

  • Chocolate chips- semisweet

  • Green food coloring-optional



Helpful products for making this recipe:




Can I Make Thin Mint Brownies Ahead of Time?

These brownies freeze wonderfully! After everything is baked and assembled, simply cover them tightly with aluminum foil and/or saran wrap (I do a few layers of both to prevent freezer burn). They will take about two hours to thaw.




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Ingredients:

For the brownies:

  • Nonstick cooking spray

  • 1 cup sugar

  • ½ cup butter (room temperature)

  • 4 eggs

  • 1 tsp vanilla extract

  • 16 oz chocolate syrup

  • 1 cup all purpose flour

  • ½ tsp salt

For the buttercream:

  • ½ cup butter (room temperature)

  • 2 cups powdered sugar

  • 3 Tbsp milk

  • 12 Thin Mint cookies, crushed

For the glaze:

  • 6 oz semisweet chocolate chips

  • 6 Tbsp butter, sliced


Directions:


For the brownies:

  1. Preheat the oven to 350 degrees

  2. In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy (3-4 minutes)

  3. Add the eggs, vanilla extract and chocolate syrup and beat until smooth

  4. Add the flour and salt and use a spatula to combine everything together

  5. Pour the batter into a greased 9x13 baking pan and bake for 30 minutes

  6. Let these cool completely before adding the buttercream

For the buttercream:

  1. In a small mixing bowl, beat the butter until fluffy

  2. Gradually add the confectioners' sugar until it's fully mixed into the butter

  3. Add the milk and beat until incorporated

  4. Add 2-4 drops of green food coloring (if using) and beat for 30 seconds or until well-blended

  5. Stir in the crushed Thin Mints

  6. Spread evenly on top of the cooled brownies

  7. Chill the brownies while you make the glaze (this will help the glaze set)

For the glaze:

  1. Put the chocolate chips in a microwave-safe bowl and cook for 1 ½ - 2 minutes, stopping every 20 seconds to quickly stir.

  2. When the chocolate is almost completely melted (only a few small pieces of chocolate remaining) remove from the microwave

  3. Add in the butter and stir until everything is melted and smooth

  4. Spread evenly over the chilled brownies and keep them in the fridge until you are ready to serve




 
 
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