Chocolate Thin Mint Brownies

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5 from 2 votes

Chocolate Thin Mint Brownies

Rich and decadent chocolate brownies with Thin Mint Girl Scout Cookies mixed right into the batter.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 311kcal

Author: Liz Pollio

Equipment

9x13 baking pan
large saucepan or microwave-safe bowl

Ingredients

½ cup milk
1 stick butter (½ cup)
½ cup cocoa powder
½ cup vegetable oil
2 eggs
2 egg yolks
3 cups sugar
1 cup flour
1 teaspoon kosher salt
¾ cup Thin Mint Crumbs (about 12 cookies) See Notes for substitutions.
1 cup mint chocolate chips (10 oz bag) See Notes for substitutions.

Instructions

Preheat the oven to 350° F. Line a 9x13 pan with parchment paper.
Heat milk and butter in a microwaveable-safe mixing bowl for 1-2 minutes or in a saucepan over medium-low heat, until the butter is melted and the milk is hot.
Add cocoa powder and oil to the warm milk and butter mixture, and stir till fully incorporated.
Stir in eggs and egg yolks.
Mix in sugar until fully combined.
Add in flour, salt, and Thin Mint crumbs, and stir until just combined.
Stir in the mint chocolate chips.
Pour batter into lined pan and bake for 30 minutes, until a toothpick inserted into the center of the brownies comes out with a thin layer of batter. You'll know it's ready if the edges look baked.
Let cool completely (overnight if possible) and cut into squares. Enjoy!

Notes

Two 8x8 pans can be used instead of one 9x13 pan. Bake time will be about the same, but start checking on them a few minutes sooner just in case.

Instead of Thin Mints, any brand of mint chocolate cookies can be substituted, such as Grasshoppers or Mint Oreos.

Nestle Dark Chocolate and Mint Morsels or Andes Creme de Menthe baking chips are common brands, but any mint chocolate chips will work, or a chopped mint chocolate bar or chopped up Andes Mints can be substituted.

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