For the last couple of years I’ve been meaning to make a few recipes incorporating the beloved girl scout cookies, and this year I finally got to do it! These Thin Mint Fudge Brownies are the epitome of rich, thick, mint-chocolate goodness. This easy-peasy recipe requires simple ingredients that result in a fudgy chocolate brownie that taste just like the popular Girl Scout cookie! If your a thin mint cookie lover, get ready to be a thin mint fudge brownie lover too!
I love Girl Scout cookie season. What are your favorite flavors? I love the Thin Mints (obviously) and Samoas. Both cookies have a combination of great flavors. Thin Mints have that addicting minty chocolate flavor, while the Samoas have that irresistible chocolate-caramel-coconut thing going on…seriously, who can resist? Today I’m happy to bring you my recipe incorpating Thin Mints, and later this week I have a delicious recipe featuring Samoas, so stay tuned for that!
Have you ever made brownies from scratch? If you have – you know how utterly amazing and life-changing it is. If you haven’t – be prepared to never want to buy a brownie box mix again. Making brownies from scratch is a piece of cake!
First you’ll start with your brownie base. Using good quality chocolate is really important to the final result of your brownies. For chocolate, I love using baking bars. They break up nicely, melt down smoothly and give the best chocolate flavor. For this recipe you’ll want 8 oz of good semi sweet chocolate. Most baking bars that I’ve seen come in 4 oz so you’ll just need two.
Now if your making basic, fudge brownies, the chocolate is the focal point. But today’s version, is accompanied with a fresh, minty flavor. And boy, does it pair great with chocolate. This recipe will require 1 cup of finely chopped Thin Mint Cookies. I like to throw them into a food processor until I get fine crumbs but you can also do the zip lock bag and mallot method as well, just as long as the cookies get good and crushed. If your looking at this recipe and it’s not girl scout cookie season or their not easy available to you, I’ve read that grasshopper cookies are a great substitute for thin mint cookies.
You’ll also need peppermint extract. Just a little bit – this stuff is pretty strong. But it is necessary to really enhance the mint-chocolate vibe we’re going for.
Once your brownie batter is ready, bake the brownies and allow them to cool for about 20 to 30 minutes. For the mint fudge topping, which taste like a cross between fudge and chocolate butter cream might I add, your going to need 2 cups of semi sweet chocolate chips. Using a microwave or a double broiler, melt 4 tablespoons of unsalted butter first. Once the butter is melted (or mostly melted) add the peppermint extract. You don’t want to add it directly to the chocolate because it will cause the chocolate to seize and form a crumbly texture. Adding to the butter first helps absorb it but still give that little extra mint flavor. Mix around the butter and extract and then add your chocolate chips.
In my experience, chocolate chips seem to melt down a little thicker than baking bars or candy melts. So be prepared to work with this mixture a little bit. If your using a microwave, heat the chocolate for 10 seconds at a time, stopping and stirring in between, and continue until the chocolate chips form a thick, smooth texture. If your using a double broiler, just continue to stir the chocolate chips until the break down into a thick, smooth texture.
This chocolate fudge is almost like frosting for these brownies. You’ll need something flat like a spatula, or if your like me, I used the back of a large kitchen spoon, to smooth out the fudge over the brownies.
Do you guys like to add extra flavors to your brownies? If so, what kind?
- 8 oz semi sweet baking bars
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 3 eggs
- 1 cup Thin Mint Cookies (finely chopped)
- 1 tsp vanilla extract
- 1 and 1/2 tsp peppermint extract
- 1 cup all purpose flour
- 1/2 tsp salt
- 4 tablespoons unsalted butter
- 1 and 1/2 tsp peppermint extract
- 2 cups semi sweet chocolate chips (or 8 oz baking bars)
- Preheat your oven to 325 degrees. Line a 8x8 inch baking dish with parchment paper or lightly spray with non stick cooking spray and set aside.
- Chop your chocolate bars into smaller chunks and cut butter into smaller squares. For melting the chocolate you can use either a double broiler or microwave method. If using a microwave, place the butter and chocolate into a heat safe bowl and heat for 10 seconds at a time, stopping and stirring in between heating until the chocolate is melted and smooth. If using a double broiler place a heat safe bowl over a saucepan of simmering water. Add in butter and chocolate and stir continuously until chocolate is melted and smooth. Remove bowl from heat.
- Add sugar into the chocolate mixture and stir until completely combined. Next, add in your eggs, one at a time stirring thoroughly in between each egg. Next add in your vanilla and peppermint extracts and crushed thin mint cookies. Stir batter together until everything is combined. Next add in your dry ingredients (flour, salt) and gently stir batter until all ingredients are combined. Brownies batter should be thick. Pour batter into the baking dish and bake for 30-35 minutes or until a toothpick in the center comes out clean.
- Once brownies are done allow them to cool for 20 to 30 minutes but leave them in the baking dish so it'll be easier to spread the fudge topping over them.
- To make the fudge topping, melt butter in a heat safe bowl. Add in peppermint extract and stir it around to make sure it is incorporated. Add in chocolate chips. Using a microwave, heat for 10 seconds at a time, stop, stir and repeat until chocolate is thick and smooth. Spoon chocolate fudge over the brownies a smooth it out with a spatula or the back of a large spoon. Chocolate will be thick so take your time and evenly smooth it out over the brownies. Brownies are ready to cut and serve.
- Left overs can be stored in an airtight container.