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Prep time
20 minutes
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Cook time
25 minutes
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Serves
6
Author Notes
I have been a girl scout for 10 years now. I always sell girl scout cookies, but I never really loved the taste of any of them. This year, I decided to take the best-selling Thin Mints and combine them with my brownie recipe. I was inspired by a local ice cream place that used to put mint-chocolate chip ice cream on brownies. —Jessica Burke
Ingredients
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8 ounces
60% dark chocolate
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3/4 cup
butter, melted
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1/2 cup
Thin Mints (1 sleeve)
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1 1/4 cups
sugar
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2
eggs
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2 teaspoons
vanilla
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1 teaspoon
peppermint extract
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3/4 cup
all-purpose flour
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1/4 cup
cocoa powder
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1 teaspoon
kosher salt
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1 pinch
flakey salt
Directions
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Preheat oven to 350°F/180°C.
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Chop the dark chocolate into chunks. Melt half of the chocolate then save the other half for later.
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Mix the butter and the sugar, then beat in the eggs, peppermint extract, and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
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Whisk in the reserved melted chocolate, then sift in the flour, cocoa powder, and salt.
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Fold the dry ingredients into the wet ingredients.
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Smash thin mints into small chunks or desired size.
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Fold in the chocolate chunks and thin mints, then transfer the batter into a parchment paper-lined square baking dish.
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Bake for 20-25 minutes, then cool completely.
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Slice, top with flakey salt, and enjoy!
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