It’s that time of year where the sweet faced Girl Scouts stand out side every market in town, touting the their fare and exponentially increasing your waistline one box of delicious can’t-even-say-no cookies at a time.
The overwhelming pangs of guilt I feel as I pass by these girls and blatantly lie to them that I’ve already bought my boxes of cookies (as some sort of last ditch effort in the practice of self restraint) is just excruciating! Bless their hearts as they stand in the cold, just asking for your money so they can go to camp. I’ve felt that pain and longing for camp as a Brownie and Junior. Just 150 boxes more cookies…that was all I needed. (Clearly I’m still holding onto that pain, 13 years later.)
Well, instead of lying to the first group of Girl Scouts that I came across this year, I decided to give in immediately instead of prolonging the pressure and stress of saying “no” to their sad little faces. I bought two boxes. One Thin Mint, and one in Samoa.
Today I chose to incorporate a bunch of one of my favorite Girl Scout cookies – the Thin Mints – into a even chocolately endeavor with brownies. And top them with mint cream cheese whip. And then more chopped up Thin Mints.
Preheat oven to 350 Degrees. Combine 2 ounces bittersweet chocolate and 5 ounces semi-sweet chocolate, both chopped, into a medium metal bowl. Next cube one stick of butter. Toss ‘er in. Over a small sauce pan with water that is just barely simmering, place your bowl of chocolate and butter and stir until just melted. Set aside to cool.
In a large mixing bowl, combine 3 eggs, 2 teaspoons vanilla, 1/2 tsp salt, and 1 1/2 cup sugar. Whisk until light and fluffy. Next pour in melted chocolate and stir some more. Top it with 3 Tablespoons of cocoa powder.
I chose Valrhona – it is the standard cocoa used at my favorite local cupcake shoppe – Trophy Cupcakes. Ever heard of them? If you’re ever in Seattle, you need to make a visit. They’ve been featured on Martha. MARTHA! If that woman says they’re good, trust it.
Once that was gingerly incorporated, the last thing needed was 1 cup of AP flour. Instead of whisking the flour in, I folded it in with a spatula. Once the flour was gently folded in, 10 chopped Thin Mints were added and we (I mean, I) was ready to rock!
Huck stood ever patiently by me hoping I’d accidentally flip some brownie goo his way. His efforts were not rewarded. These brownies were mine. Allll mine.
Into a foil-lined 8×8″ pan the mixture went and baked for 40 minutes. Bake it until there is just a slight crumb on a toothpick and you know you’re a rockstar.
While you’re baking these mint tinted beauties, break out one brick of cream cheese, 1 1/2 cups powdered sugar, 1 teaspoon of mint extract and whip into submission with your mixer. And since it’s mint – it couldn’t hurt to add a tinge of green food coloring. Place this into a bowl and toss in fridge until ready to use.
Once your brownies are set and done, allow them to cool on a cooling rack for bout 2 hours. Try not to dig into them too early and scald your mouth. Guilty!! What? Don’t judge.
After they have cooled, slather them with minted cream cheese, and then top with an additional 10 chopped Thin Mints.
NOW you can devour them, without fear of scalding or guilt. Okay, maybe a little guilt. Just wear your stretchy pants and you’ll be fine.
I’m off to do 312 sit-ups in penance now… Good bye.
Thin Mint Brownies
Brownies with Thin Mints. Minted Cream Cheese topping. And more Thin Mints on top.
1 stick Butter, cubed
2 oz. Bittersweet Chocolate, chopped
5 oz. Semi-Sweet Chocolate, chopped
2 tsp. Vanilla
1 1/2 cup Sugar
3 Tbsp Cocoa Powder
1 cup Flour
10 Thin Mint Cookies, roughly chopped
Cream Cheese Topping:
1 brick Cream Cheese
1 1/2 cup Powdered Sugar
1 tsp Mint Extract
Green Food Coloring
15 chopped Thin Mint Cookies
Preheat oven to 350. In heat resistent bowl, combine chopped chocolates and butter. Place over a double boiler with barely simmering water, stirring the chocolate and butter until they are both just melted. Remove from heat and set aside to cool.
In large bowl, whisk together eggs, salt, vanilla, and sugar. Whisk in melted chocolate. Add in cocoa powder and combine. With rubber scraper fold in flour. Lastly, fold in 10 chopped Thin Mint Cookies.
Pour into a foil lined 8x8 inch baking pan. Bake for 40 minutes or until toothpick comes out clean.
Set on cooling rack to cool for 2 hours when done baking.
For Cream Cheese Topping:
In stand mixer, beat together cream cheese, powdered sugar, mint extract and green food coloring. Tint cream cheese to desired color. Place in bowl and refrigerate until ready to frost completely cooled brownies.
For Cookie Layer:
Roughly chop 15 Thin Mint Cookies.
Remove brownies from baking pan, and gently remove foil lining. Evenly spread tinted cream cheese mixture over the top. Gently press chopped Thin Mint cookie crumbles into the cream cheese mixture - just until they are fixed in place. Cut into 2x2 inch squares. Serve.
Adapted from America's Test Kitchen Brownies