Thin Mint Brownie Bars

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I don’t know a ton about Girl Scouts, I never was one. I didn’t make it any farther than Brownie (no pun intended) level.  What I do know about Girl Scouts is the same thing that everyone knows about Girl Scouts – COOKIES! We didn’t have a lot of Girl Scout cookies in my house growing up because my mom was always baking. So I don’t have this nostalgic love for them that I have found most people do… 

But, they have been popping up all over my life lately. First, when I was away at my bachelorette party Walter bought 5 boxes from a girl who lives on our street. He said he gave her a $20, didn’t know that would get him 5 boxes! Who knew Girl Scout cookies were only $4 a box! Thing is, Walter doesn’t have a big sweet tooth and lent started 3 days after I got home. So, needless to say, we have a lot of girl scout cookies lying around… Second, Nicecream partnered with a Girl Scout troop and we are not only selling Girl Scout cookies at the store this week we are also serving Girl Scout cookie ice cream flavors – Samoa, Savannah Smiles, Tagalong and Thin Mint! 

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(from Nicecream Instagram)

So with extra Girl Scout cookies hanging around the house and Thin Mints on the mind I decided it was time to bake! We are going to San Francisco this weekend for my brother’s leap day wedding and we have some friends coming to stay with Layla while we’re gone. One of them loves sweets, possibly more than I do, so as a thank you I will be leaving them a batch of Thin Mint Brownie Bars! 

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I got the idea for them from these Red Velvet Oreo Brownies from Sally’s Baking Addiction, they look AMAZING!  Just like Sally’s these are 3 layers – brownie, frosting and ganache. Sally used a red velvet brownie, I stuck with a classic dark chocolate brownie and instead of Oreos I used Thin Mints, obviously. 

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I made Walter be my taste tester. He says they are “delicious” which is saying a lot coming from someone who doesn’t really like chocolate (I know, who doesn’t like chocolate?!) 

 

Print

Thin Mint Brownie Bars


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

Brownies

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened dark cocoa powder
  • 1/2 all-purpose flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder

Frosting

  • 1/2 cup butter
  • 3 cups confectioners’ sugar
  • 6 tbs heavy cream
  • 1 sleeve Thin Mints
  • 23 drops green food coloring (optional)

Ganache

  • 4 oz pure semi-sweet chocolate
  • 1/2 cup heavy cream
  • 4 tbs unsalted butter

Instructions

Brownies

  1. Pre-heat oven to 350 degrees
  2. Line a 9X13″ brownie pan with aluminum foil (make sure it hangs over the edge of the pan)
  3. Melt butter, add to mixing bowl
  4. Beat in sugar, eggs and vanilla
  5. Mix in cocoa, flour, sea salt and baking powder
  6. Pour batter into prepared pan
  7. Bake for 15 minutes until knife, when inserted into the center runs clean
  8. Let cool completely

Frosting

  1. In an electric mixer, beat butter and 4 tablespoons heavy cream on high until fluffy
  2. Slowly add confectioners’ sugar until fully incorporated
  3. Add 2 more tablespoons heavy cream
  4. Crumble in 12 Thin Mints
  5. Add 2-3 drops food coloring if desired, mix
  6. Spread a thick layer of frosting over brownies
  7. Put in fridge for at least 30 minutes

Ganache

  1. Chop chocolate into small pieces
  2. Put in a small mixing bowl
  3. Pour heavy cream into a small sauce pan
  4. Heat over medium-high heat until boiling
  5. Pour boiling heavy cream over chocolate
  6. Mix until melted
  7. Slowly add butter 1/2 tablespoon at a time until melted
  8. Spread ganache over frosted brownies (once they have been refrigerated at least 30 minutes)
  9. Place brownies back in refrigerator for at least 30 more minutes
  10. Cut into squares

Notes

  • If you prefer a thicker brownie use 8X8″ baking pan – increase bake time

 

What’s your favorite Girl Scout Cookie? 

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  1. Desiree said:

    Are you kidding?? These looks amazing!! ????