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.
Inspiration: Stonesoup – Serves 16
- 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
- Preheat oven to 325º.
- Line an 8×8 baking dish with baking paper or foil so that it overlaps the sides or grease the hell out of it.
- Mix butter and sugar.
- Add cocoa powder and mix until well combined.
- Add vanilla, salt and eggs and mix well.
- Gently fold through flour until only just combined.
- Mix in the chopped thin mints.
- Taste the batter. Quality control at its finest.
- 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.
- Cool in the pan then eat your heart out.