{thin mint brownies}

I can’t say no to Girl Scouts when it comes to cookie buying. It is impossible, they are just too cute. I literally have to avoid doors or places that I know they will be by. Being a former Girl Scout, I know that nothing makes a girl happier than getting your cookies sold! Sooo long story short, I bought several boxes…a hiccup in my whole “trying to eat healthier plan”. What’s a girl to do when desperately trying to get rid of a box of thin mints? THIN MINT BROWNIES of course! Chocolate + mint + chocolate chins = pure yum. I decided to whip up a batch to take to work, but not before tasting one for “quality control” obviously. Yum. some of my fave things. These take a bit of time and separate steps to make, but I promise that it is absolutely, 1,0000% WORTH IT. Trust me. In making this recipe, I am reminded of these wonderful seven layer bars my mom makes so it makes eating one feel a little bit special. 🙂

thinThey might not be the prettiest little things…but yes please, I’ll take one!

ingre

Okay, I’d be lying if I said I didn’t sneak a taste of the mint frosting as it was whipping up in the mixer!

finalAgain I say, not the most prim and proper treat, but mmm mmm tasty! 

 Here’s what you’ll need to make these treats at home: 

For the brownie:

  • 1 box brownie mix & ingredients listed on package
  • 1 sleeve of thin mints

For the filling layer:

  • 1/2 butter, room temperature
  • 2 1/2 c. powdered sugar
  • 3 1/2 tbsp. whole milk
  • 1 1/1 tsp. mint extract
  • 3-4 drops green food coloring

For the chocolate frosting:

  • 2 tbsp. butter
  • 2 tbsp. whole milk
  • 2 1/2 tbsp. cocoa powder
  • 1 tsp. vanilla
  • 1 1/2 c. powdered sugar

Steps to make: 

  1. Chop sleeve of thin mint cookies into small pieces. Set aside until ready to add to brownie mix.
  2. Prepare brownie mix in 8×8 pan according to package directions. Stir thin mint pieces into batter. Make sure to leave out a small amount to top finished brownies!
  3. Bake brownies according to package directions. (Tip: line pan with aluminum foil and spray with cooking spray for easy removal!) Set aside and allow to completely cool.
  4. While brownies are cooling, beat butter for filling until light and creamy. Add milk, food coloring, mint extract and powdered sugar, mix until combined.
  5. When brownies are cool remove from pan and transfer to flat surface. Use a flat spatula to spread filling evenly over the brownie surface. Refrigerate for approx. 1 hour or until filling is firm.
  6. As the filling sets in the fridge, begin preparing chocolate frosting.
  7. In a small saucepan over medium heat, melt butter.
  8. Remove from heat and stir in remaining ingredients. Continue stirring until smooth.
  9. Spread frosting over brownies using flat spatula and sprinkle remaining thin mints on top.
  10. Refrigerate brownies for an additional hour or so until all layers are set. Remove from fridge, cut into desired size pieces and enjoy! Brownies can be kept in refrigerator for up to 3 days.

I hope you love love love these brownies as much as I do! Perfect for serving up with for a St. Patrick’s Day party or event!

best, courtney

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