Thin Mint Brownies
Fudgy, homemade brownies that taste just like you're biting into a Thin Mint Girl Scout cookie.
Equipment
- 1 8x8 brownie pan
Ingredients
- 1 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup crushed Thin Mints
- 1/2 cup dark chocolate chunks
- 3/4 tsp sea salt
- 1/2 cup vegetable oil
- 2 tbsp water
- 2 eggs (large)
- 1/2 tsp vanilla
Instructions
- Preheat oven to 325 F. Grease and line an 8x8 inch baking dish.
- In a large bowl, whisk the wet ingredients together: eggs, water, vegetable oil, vanilla.
- In a separate, medium bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, powdered sugar, crushed Thin Mints, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Add the chocolate chunks (or chocolate chips) and stir until combined. Batter will be very thick.
- Pour batter into the prepared baking tin. Use a spatula to push the batter into the corners and smooth out the top. Bake for 40-45 minutes or until a toothpick comes out almost clean. It's better to take these out early than overbake them. The brownies will continue to firm up while cooling in the pan.
- Cool completely before slicing and eating (usually a couple of hours). Cut into 16 slices. Store in an air-tight container for 3-5 days (if they last that long). Enjoy!
Notes
Be sure to use an 8x8 pan. If using a 9x9 reduce the baking time to 20-25 minutes. Do not over bake.