Description
The beloved Girl Scout cookie is added to a rich brownie batter to make a chocolaty-minty dessert.
Ingredients
- ½ cups Unsalted Butter
- 1-¼ cup Premium Chocolate, Roughly Chopped
- ¼ cups Packed Light Brown Sugar
- ½ cups White Sugar
- ½ teaspoons Vanilla Extract
- 1 teaspoon Mint Extract
- 2 whole Eggs
- ¾ cups Flour
- 2 Tablespoons Unsweetened Cocoa Powder
- ¼ teaspoons Salt
- ¼ teaspoons Baking Powder
- ½ cups 60% Cacao Or Semisweet Chocolate Chips
- 1-¼ cup Chopped Thin Mints Cookies, Divided
- 2 Tablespoons Colorful Sprinkles
Preparation
Preheat oven to 350 ºF. Line a 9-inch square baking pan with parchment paper for easy removal. Cover parchment paper with cooking spray.
In a heatproof bowl, melt butter and chocolate in the microwave until smooth. Do this in 20-second intervals, stirring in between to ensure that you do not scorch the chocolate. Cool the chocolate mixture until room temperature. Stir in the sugars, vanilla extract and mint extract. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
In a separate bowl, sift together the flour, cocoa powder, salt and baking powder. Stir in the dry ingredients into the chocolate mixture until combined. Stir in chocolate chips and 1 cup chopped Thin Mints Cookies. Spread the brownie batter evenly in pan. Sprinkle the remaining Thin Mints Cookies over the top of the brownie batter.
Bake for 25–30 minutes until a toothpick inserted in the center comes out clean. Halfway through the baking process, cover the top of the brownies with the sprinkles and rotate the pan. Bake until done. Allow the brownies to cool in the pan and once at room temperature, cut into 16 squares. Enjoy!
