Flower and Sugar

Thin Mint Brownies

Happy St Patties Day! I’m not Irish, but these brownies are tasty. I’m somewhat reluctant to buy Girl Scout Cookies when I have a long list of baking projects I want to try. We usually purchase the “donated” boxes to still support local girl scout troops without having an excess of cookies at home. Somehow I found a box of thin mints in my freezer and wanted to find something to do with them. When a girlfriend of mine came over to work on a statistics project, these were the perfect excuse to put off starting our homework!

There is a LOT of chocolate and very little flour in this recipe. So while it is not a gluten free brownie, it’s texture is very fudgy and reminds me of my favorite flourless cake. It also has a bit of tang from some sour cream and crunch from the chopped up cookies! I loved the frosting on top: Cream Cheese Mint Frosting! It gives the brownies an extra hit of tanginess and mint. The recipe didn’t call for it, but I added a couple drops of green food coloring, I think everything with mint in it is prettier when it is green!

Recipe (From Bakeaholic Mama)

I baked these in a 9x13 baking pan lined with parchment paper

For the Brownies

  • 1 cup butter
  • 2 oz semisweet chocolate (I used chocolate chips)
  • 1 oz (1 block) of unsweetened bakers chocolate
  • ½ cup cocoa powder
  • 1 ¼ cup sugar
  • 3 eggs
  • 2 tps vanilla
  • ¼ cup sour cream (I used light because that’s what I had on hand)
  • ½ cup flour
  • 1 tsp salt
  • 1 sleeve of Girl Scout Thin Mints chopped

Preheat the oven to 350F. In a sauce pan over medium-low heat melt the butter, bittersweet chocolate, and unsweetened chocolate together. Set aside to cool a little.

Sift the flour, cocoa powder, and salt together (Note: I often don’t sift flour, but I am good about sifting cocoa powder to break up any little clumps). Add the sugar to the chocolate mix then whisk in the eggs one at a time. Mix in the sour cream and vanilla, then the dry mixture. Lastly fold in the chopped thin mints.

Transfer to a parchment paper lined 9x13 pan and bake for 30-40 minutes until the toothpick test works. I started to check at 20 minutes.

For the Frosting

  • About ½ cup cream cheese at room temperature
  • 1 ¼-2 cups powdered sugar
  • 1 tsp mint extract
  • several drops of green food coloring if you wish

I whisked the room temperature cream cheese with about ¾ cup of powdered sugar and continued to add additional powdered sugar in ¼ cup increments until it was the consistency I wanted. I added 1 and ¼ cups powdered sugar total. Then whisk in the mint extract and food coloring and frost the cooled brownies.

Comments

Copyright © 2013 - Amanda