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Take your love of Girl Scout Cookies to the next level by transforming them into Thin Mint Cookies & Cream Brownies, also known as the ultimate dessert.
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Thin Mint Brownies

Take your love of Girl Scout Cookies to the next level by transforming them into Thin Mint Cookies & Cream Brownies, also known as the ultimate dessert.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 brownies
Calories 237kcal

Ingredients

Brownie:

  • 4 ounces dark chocolate
  • 3 tablespoons butter
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup all purpose flour
  • 2 tablespoons cocoa powder
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 6 ounces Thin Mint Girl Scout cookies about 2/3 of a box, roughly crushed

Frosting:

  • 1 tablespoon unsalted butter softened
  • 3 tablespoons cream cheese softened
  • 1 cup confectioners sugar
  • 1 teaspoon peppermint extract
  • 3 ounces Thin Mint Girl Scout cookies about 1/3 of a box, finely crushed

Instructions

  • Preheat oven to 350 degrees F. Line 8x8 inch baking pan with parchment paper.

To make the brownies:

  • Chop chocolate into small chunks to enable even melting. Melt dark chocolate and butter on stove over very low heat or on 50% power in microwave. Heat, stir, check and stop heating just when chocolate is melted. Set aside.
  • In separate bowl, sift together baking powder, salt, flour, and cocoa powder.
  • In a large bowl, beat two eggs by hand until light and fluffy. Gradually add in sugar and continue beating until mixture thickens. Add the dry ingredients and blend with a rubber spatula until fully incorporated. Fold in the melted chocolate butter mixture until well combined. Stir in vanilla and peppermint extract. Fold in the cookie crumbs.
  • Spread brownie mixture into bottom of prepared baking dish. It will be very thick.
  • Cook in preheated oven 25-30 minutes or until knife or toothpick comes out clean. Allow brownies to remain in baking dish 10 minutes before removing.

To make the frosting:

  • Cream butter and cream cheese on high speed in the bowl of a stand mixer using the paddle attachment until light and fluffy, about 2-4 minutes. Gradually add the powdered sugar and continue to mix until fully incorporated, starting off slow and then cranking up the speed to fast. Stir in the peppermint extract. Finally, stir in the remaining cookie crumbs.
  • Once the brownies have fully cooled, cut them into squares. Either spread frosting on top or if you want to get really fancy, pipe it on. Then, hide these brownies from your family so you can hoard them all for yourself.

Notes

Serving size based on 8x8 pan cut into 16 portions where each frosted brownie is 2x2 inches.

Cooking tips for perfect results:

  • Lining the baking pan with parchment paper makes it easy to lift the entire batch of brownies out of the pan. If you don't have parchment paper, you can grease the pan with butter or oil.
  • For the brownies, you can roughly chop the cookies or you can pulse them a couple times in the food processor.
  • For the frosting, since you want the cookies to be more of a crumb than a rough chop, you can process through the food processor. Alternatively, you can put them in a resealable plastic bag and crush them with a rolling pin.
  • Of course, you can spread the frosting on, but why would you when its so darn pretty in a little swirl. If you plan on piping the frosting onto the brownies, but sure to use a wide tip, otherwise the cookie crumbs will block the opening.

Nutrition

Calories: 237kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 184mg | Potassium: 122mg | Fiber: 2g | Sugar: 23g | Vitamin A: 154IU | Calcium: 23mg | Iron: 2mg