Thin Mint Brownies.
It’s that time of year again and the Girl Scout cookies are out! I purchased many boxes as a donation but one to keep for baking purposes. I knew I wanted to create some fun recipes with these cookies and this is the first of many. Tonight we’re hosting some swimmers and coaches for a carb fest before our Championship swim meet tomorrow. I thought everyone would enjoy these after their pasta dinner. They smell like minty heaven sadly, I wish I loved brownies as much as everyone else does!
3/4 cup of a good quality cocoa powder (unsweetened)
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup of boiling water
2 cups of sugar
2 eggs, room temp.
1/3 cup of vegetable oil
1 1/3 cup of all-purpose flour (I used King Arthur’s)
1 teaspoon vanilla extract
1/2 tsp mint extract
1/4 teaspoon salt
1 sleeve of Girl Scout Thin Mints, roughly chopped
Preheat your oven to 350 degrees. Spray your 13×9 glass pan with baking spray and then line it with parchment paper – spray again (over the parchment). Set aside.
In your stand mixer, blend the cocoa, soda, boiling water and 1/3 c of vegetable oil. Mix until blended. Then stir in the sugar, eggs and remaining 1/3 cup vegetable oil. Finally, add the flour, vanilla and salt. Mix until combined only. Avoid over-mixing. Then blend in by hand the crushed up Thin Mints.
Pour into the prepared pan and bake for 35-40 minutes. Remove and let cool completely (for about an hour) and remove by gently pulling up on the parchment paper. Slice and dust with powdered sugar or leave plain.
*Brownie recipe adapted from Food.com.
— Knead to Cook