Thin Mint Brownies

It’s girl scout cookie time, yet I haven’t seen a single one lurking outside the local stores. No one hits up my house, or if they do, I’m never home. I’m kind of surprised. Usually I can’t go to the grocery store without being asked 400 times. Since I can’t fulfill GS cookie cravings, I improvised. Of course I could make some brownies and impart some amazing chocolatey, minty goodness akin to Thin Mints!

Don’t be fooled. I didn’t add whole wheat flour to make it healthier. I did it because I like dense brownies. Chewy. Oooey. Gooey. You know how it goes. The batter was ridiculously rich to the point I was afraid for my life when they came out, but I didn’t spontaneously contract diabetes upon eating them. Hooray.

Don’t be like me and almost overcook them. That’s no good at all.

Let's pretend I didn't poke a finger into the top, okay?

Inspiration: Stonesoup – Serves 16

Ingredients

  • 150g (5oz) unsalted butter, melted
  • 1 1/4 cup (255g) sugar
  • 3/4 cup (80g) cocoa powder
  • pinch salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup (75g) whole wheat flour
  • 1 cup chopped thin mints like these

Preparation

  1. Preheat oven to 325º.
  2. Line an 8×8 baking dish with baking paper or foil so that it overlaps the sides or grease the hell out of it.
  3. Mix butter and sugar.
  4. Add cocoa powder and mix until well combined.
  5. Add vanilla, salt and eggs and mix well.
  6. Gently fold through flour until only just combined.
  7. Mix in the chopped thin mints.
  8. Taste the batter. Quality control at its finest.
  9. Bake for 40-50 minutes. I used glass, and checked them at 40 minutes and they weren’t quite set yet . They were definitely bordering on overdone by 50.
  10. Cool in the pan then eat your heart out.


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