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)
- 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.
- 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.
- 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.
- Stir vanilla extract into the brownie batter.
- 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.
- Add half of the brownie batter to your prepared pan. Use a spatula to spread the batter evenly in the pan.
- Add 16 Thin Mint cookies on top of the layer of brownie batter, placing 4 in each row and column.
- Top the cookies with the remaining brownie batter.
- Crush the remaining 6 Thin Mint Cookies on top of the brownie batter.
- 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.
- 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