Notice at the top of the picture a piece of yummy Thin Mint
You will notice in my directions below that I like to mix things in a particular order. I always mix my dry ingredients first and set them aside so they are ready when my wet ingredients are ready to go. If I have a few minutes in between steps, I sit down, relax, and eat a few chocolate chips!
Here is the recipe:
1/2 cup (1 stick) salted butter
2/3 cup semisweet chocolate chips plus 1/4 cup semisweet chocolate chips (divided use)
1 1/2 ounces chopped bittersweet chocolate or just shy of a 1/4 quarter cup bittersweet chocolate chips
1 large egg plus 2 tablespoons lightly beaten egg
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup plus 1 tablespoon all-purpose flour
3/4 teaspoon baking powder
Pinch of salt. If you are using Unsalted butter: add 1/2 teaspoon salt
8 Thin Mint Cookies (if you don’t have Girl Scout Cookies, try another mint flavored cookie)
Preheat the oven to 350 degrees F and line an 8 inch square metal pan with foil. Spray bottom with cooking spray.
Mix together flour, baking powder, and salt. Set aside.
Melt butter in a small sauce pan on low and then add 2/3 cups chips and bittersweet chocolate. Stir until melted. Remove from heat and set aside for about five minutes or until the pan is is not hot, but still warm to the touch.
While waiting for the chocolate to cool, in a mixing bowl lightly whisk together the eggs, vanilla, and sugar.
Stir the warm, but not hot (you don't want scrambled eggs) chocolate mixture into the egg mixture and cool to room temperature or for about 10 minutes. Then stir in dry ingredients.
Chop the Thin Mints roughly into quarters (you can make them smaller if you want). Add the Thin Mints and the remaining 1/4 cup chocolate chips to the batter. The batter will be thick. spread it in the pan and bake on center rack for 25-27 minutes. Toothpick should come out with moist bits of brownie on it. Let cool to room temperature and then chill thoroughly. Lift from pan, set on a cutting board and cut into 16 squares.
This will be the perfect way to use up the rest of our box of Thin Mint cookies (and will stop me from inhaling the rest of them in one sitting)!
ReplyDeleteThanks for your comments. Adding a salted stick of butter to the maple syrup is brilliant - I love salty and sweet too! I have not posted our sourdough pancake recipe, I'll send it to you when I get home tonight!
ReplyDeleteSorry I couldn't find an e-mail address for you, so here is the pancake recipe.
ReplyDeleteGranddad Dance's Sourdough Pancakes
Night Before:
Mix sourdough starter with 1/2 cup flour and 1/2 cup milk per person (so 2 cups flour and 2 cups milk for four people). Let it rise on the counter overnight
Morning:
Save some starter (put in a jar in the fridge)
Four four people mix:
2 tsp. baking powder
1 tsp. soda
2 eggs
1 tsp. salt
4 Tbsp. oil
add to the flour, milk and starter mixture from the night before
bake on a griddle! This also works for waffles.
These look really good! I love thin mint cookies and I think I'd have a difficult time putting them in brownies, even though I know they'd be good.
ReplyDeleteThin mints are my most favorite girl scout cookie of all time. I haven't bought any yet this year because once I start eating them I can't stop until the box is empty. These brownies sound awesome- I have a feeling they'll be in the same category as the cookies. I'll have to make these to take to work with me just to save me from eating them all myself. :)
ReplyDeleteFor a while I was tired of Girl Scout Cookies, now I miss them.
ReplyDeleteI don't think a combination of chocolate and mint could ever go wrong, I love the sound of thin mints in a brownie. And that crust on the brownie - perfect!
ReplyDeletemmm thin mints are the best! thanks for sharing!
ReplyDelete