Girl Scout cookie season is one of my very favorite times of year. Last year when we lived in England I tried desperately to find a Girl Scout troop on any of the US military bases near us to buy cookies from but couldn’t ever get the times lined up to get my cookie fix. Of course, when I saw them selling cookies outside my local grocery store a couple of weeks ago I had to stock up (I like to freeze them to enjoy longer into the year too!) Thin mints have to be my favorite (it’s a close tie with Samoas) and to celebrate having them on hand I made these yummy Thin Mint Brownies last week-they were a HUGE hit with my family!
These are basically just homemade chocolate brownies topped with frosting and crushed thin mints. If you wanted to up the mint factor you can add peppermint extract to the frosting, just start with 1/4 teaspoon at a time though, it’s potent stuff! I found that they were plenty minty for my taste with just the crushed cookies on top.
Homemade chocolate brownies topped with chocolate frosting and Thin Mint Girl Scout cookies.
1 cup butter, melted
2 tablespoons maple syrup
2 cup white sugar
1/2 cup cocoa
1 3/4 cup flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
12 oz . whipped chocolate frosting
1 sleeve (about 16 cookies) Thin mint cookies, crushed
Preheat oven to 350 degrees. Spray a 9 by 11 inch baking pan with nonstick spray.
In a large mixing bowl combine butter, eggs and maple syrup. Add cocoa, sugar, flour baking powder and salt and stir on low until combined. Pour into prepared dish and bake for 25 minutes. Allow to fully cool before frosting.
Stir frosting well and spread over brownies. Top with crushed cookies.
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