Thin Mint Brownies

If you’re like me, you probably cave at the first sight of girl scout cookies an end up with way too many boxes…. It isn’t just me, right? This year I decided to transform my extra box of thin mints into fudgy and crunchy brownies. Layering the thin mints into the brownies added the perfect pop of mint and crunch.

Ingredients:
1 Box brownie mix
Eggs, oil, water/milk according to box
1 box of thin mints

If you can’t find girl scout cookies or you have a craving out of season, aldi has a great knockoff that is affordable and available year round. Also, if you have a favorite homemade brownie recipe feel free to use it, but I swear by the Pillsbury dark chocolate fudge.

First, prepare the brownie mix according to the box. I like to substitute the water with milk to help bring out the fudgy flavor a bit. Pour half of the batter into the greased pan.

If you are making a 9×9 batch you will use about 1 sleeve for the layering. If you are making a 9×13 batch you will likely use most of the box. I layered the thin mints in an even layer over the first half of the brownie batter as pictured below.

Cover the thin mint layer with the rest of the batter. Smooth the top and sprinkle crushed cookies on top. I used 3 cookies crumbled on the top, but you could definitely get away with just 2.

Bake the brownies according to box directions. Pro-tip I usually cook my brownies 1-3 minutes shorter until the toothpick comes out just a tiny bit wet. The brownies will finish up cooking while cooling in the pan, and they stay nice and fudgy.

Let cool for 5-10 minutes and dig in! It’s a super easy way to throw a new twist on girl scout cookies!