Girl Scout Cookie Brownies (small batch)
Girl Scout Cookie Brownies
by Jennifer Carlisle
If you ordered too many Girl Scout cookies this year and are wondering what to do with all those Thin Mints you couldn't finish, then check out my recipe. If you finished all those delicious cookies and still want to make the brownies you can certainly use Andes Mints, Frango Mints or any type of candy bar you like. This recipe can also be doubled (13x9 pan). I call it small batch though because I use a 8x8 square pan and it makes the perfect amount of brownies for our household.
Thin Mint Brownies:
Ingredients:
3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 1/2 cups sugar
2 large eggs
1 cup all- purpose flour
1/4 tsp salt
1/2 tsp vanilla extract
1/2 box of Girl Scout Thin Mint Cookies (4.5 oz.)
1 packet of hot cocoa mix without marshmallows, optional
Butter to coat the pan with. I find that adding the extra cocoa mix adds a good crisp to the edge leaving the center nice and moist.
Preheat oven to 350. Butter an 8x8 pan, then sprinkle half of the hot cocoa mix packet into the pan and shake it around to coat the pan with hot cocoa mix.
In a medium bowl, combine melted butter, the unsweetened cocoa, and the rest of the hot cocoa mix packet, stir it well; set aside.
In a large bowl, beat sugar and eggs at medium speed with an electric mixer until it becomes fluffy (about 5 min.). Slowly beat in butter/cocoa mixture. Then add flour, salt, and vanilla until combined.
Spread half of the chocolate mixture into the prepared pan. I use a butter knife because it can be tricky to spread with the hot cocoa mix lining the pan. Then place the cookies side by side in an even layer over the chocolate mixture. It should evenly fit 16 cookies if you are using an 8x8 pan. Then evenly spread the rest of the chocolate mixture over the cookies.
Bake for 30-35 min.
Allow to cool completely, then cut into squares and serve.
Enjoy!
by Jennifer Carlisle
If you ordered too many Girl Scout cookies this year and are wondering what to do with all those Thin Mints you couldn't finish, then check out my recipe. If you finished all those delicious cookies and still want to make the brownies you can certainly use Andes Mints, Frango Mints or any type of candy bar you like. This recipe can also be doubled (13x9 pan). I call it small batch though because I use a 8x8 square pan and it makes the perfect amount of brownies for our household.
Thin Mint Brownies:
Ingredients:
3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 1/2 cups sugar
2 large eggs
1 cup all- purpose flour
1/4 tsp salt
1/2 tsp vanilla extract
1/2 box of Girl Scout Thin Mint Cookies (4.5 oz.)
1 packet of hot cocoa mix without marshmallows, optional
Butter to coat the pan with. I find that adding the extra cocoa mix adds a good crisp to the edge leaving the center nice and moist.
Preheat oven to 350. Butter an 8x8 pan, then sprinkle half of the hot cocoa mix packet into the pan and shake it around to coat the pan with hot cocoa mix.
In a medium bowl, combine melted butter, the unsweetened cocoa, and the rest of the hot cocoa mix packet, stir it well; set aside.
In a large bowl, beat sugar and eggs at medium speed with an electric mixer until it becomes fluffy (about 5 min.). Slowly beat in butter/cocoa mixture. Then add flour, salt, and vanilla until combined.
Spread half of the chocolate mixture into the prepared pan. I use a butter knife because it can be tricky to spread with the hot cocoa mix lining the pan. Then place the cookies side by side in an even layer over the chocolate mixture. It should evenly fit 16 cookies if you are using an 8x8 pan. Then evenly spread the rest of the chocolate mixture over the cookies.
Bake for 30-35 min.
Allow to cool completely, then cut into squares and serve.
Enjoy!
Comments
Post a Comment