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

— Knead to Cook

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