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Easy Thin Mint Brownies

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 brownies 1x
  • Category: Brownies, Thin Mint, Fudge, Chocolate
  • Method: Bake
  • Cuisine: American


These Easy Thin Mint Brownies are homemade fudge brownies stuffed with Girl Scout cookies. They are deeply rich, bursting with chocolate, and filled with cookies.  


  • 3/4 cup (165g) unsalted butter, melted and hot
  • 2/3 cup (160g) light brown sugar, packed
  • 2/3 cup (140g) granulated sugar
  • 3 large eggs (150g), room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (105g) all purpose flour, properly measured
  • 1/3 cup (27g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 22 Thin Mint Cookies (16 for inside, 6 crushed)


  1. Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch pan with parchment paper and then spray the paper and inside of the pan with cooking spray.
  2. In a large bowl, use a wire whisk to mix hot melted butter, light brown sugar, and granulated sugar together until combined. Whisk for about 1 minute to ensure the ingredients properly incorporate.
  3. Add the room temperature eggs to the bowl before using a whisk to aggressively mix the batter together. Mix for at least 2 minutes to beat air into the batter, create the fudgy brownie texture, and ensure a shiny and cracked top.
  4. Stir vanilla extract into the brownie batter.
  5. Pour properly measured all purpose flour, unsweetened cocoa powder, and salt into the bowl. Use a wire whisk to mix only until the dry ingredients disappear into the batter. Overmixing past when you see the flour pieces fully disperse could lead to dry brownies.
  6. Add half of the brownie batter to your prepared pan. Use a spatula to spread the batter evenly in the pan.
  7. Add 16 Thin Mint cookies on top of the layer of brownie batter, placing 4 in each row and column.
  8. Top the cookies with the remaining brownie batter.
  9. Crush the remaining 6 Thin Mint Cookies on top of the brownie batter.
  10. Bake the brownies for 30-36 minutes or until the top looks shiny and slightly cracked and a toothpick inserted into the center of the pan comes out with batter on it.
  11. Allow the brownies to cool before slicing and storing at room temperature in an airtight container or tightly covered for up to 4 days or in the freezer for up to 4 months.


  • Flour: measure flour properly using a kitchen scale to measure 105g exactly or use a spoon to transfer your flour to your measuring cups before leveling off the peak of the flour using a knife
  • Mixing: do not overmix when adding your dry flour mixture to the wet ingredients, as doing so could result in drier, denser brownies
  • Storing: do not store the brownies until they have fully cooled

Keywords: Girl Scout Cookie Brownies, Girl Scout Cookie Dessert, Thin Mints, Thin Mint Brownies