a balanced plate with room for dessert

Thin Mint Brownies


thin mint brownie | baked with love by

Girl Scout Cookie Season is one of my favorite times of the year. This year, I bought 7 boxes of cookies. Three boxes of Peanut Butter Patties (for Mike), one of Caramel DeLites, one of Mango Cremes, one Lemonades, and one box of Thin Mints.

One. Thin. Mint. What was I thinking?! Why in the world did I only get one box of my favorite cookie?

thin mint cookies |

That brings me to this week’s recipe swap. It was blogger’s choice, so I got to choose a recipe of my liking from Cookies on Friday. I combed through every single one of her posts going all the way back to 2008. I bookmarked a bunch of recipes and settled on making these triple ginger cookies. Then, she posted Thin Mint Brownies.  And I knew in my heart that I had to make them. Even though I wanted to cry at the thought of sacrificing one precious sleeve of my single box of Thin Mints.

But, this was so worth it. If I had a whole sleeve of Thin Mints left, I would make a second batch. But the second sleeve is residing happily in my stomach now. RIP.

thin mint brownies | baked with love by

Thin Mint Brownies
slightly adapted from Knead to Cook via Cookies on Friday

1/4 cup Hershey’s Special Dark cocoa powder
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/3 cup canola oil
1/2 cup of boiling water
2 cups of sugar
2 eggs
1/3 cup of canola oil
1 1/3 cups flour
1 teaspoon vanilla
1/2 teaspoon mint extract
1/4 teaspoon salt
1 sleeve of Girl Scout Thin Mints, roughly chopped
  1. Preheat oven to 350 degrees.  Line a 9” x 13” pan with parchment paper and set aside.
  2. In a large mixer bowl, blend the cocoa powders, baking soda, boiling water and the first 1/3 cup of oil. Stir on low until blended.  Add the sugar, eggs and remaining 1/3 cup oil, stirring again on low until blended.  Finally, add the flour, vanilla, mint extract and salt.  Stir until just combined. With a spatula, stir in the chopped Thin Mints.
  3. Spread into the prepared pan and smooth the top. Bake for 35-40 minutes.  Allow to cool completely in pan. Remove the brownies from the pan by lifting the parchment paper. Peel away the parchment paper and cut into bars.

Be sure to head on over to Taste of Home Cooking to check out the recipe swap round-up!


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

13 thoughts on “Thin Mint Brownies

  1. I love the last photo, and thanks for the snort at the RIP. I’m not a fan of Thin Mints, but the concept of them in Brownies is fascinating. Great job!

  2. Thin mints don’t last long in this house…although come to think of it, I may have a sleeve in the freezer! Hmmm…

  3. I can’t even buy thin mints because I will eat all of them!! These look great.

  4. I have a box of thin mints secretly hidden in the fridge. I might need to bust them out to make these brownies!

  5. Great choice! The triple ginger cookies are awesome, too.

  6. Wow! Thin Mint cookies are the best, I am not sure I would be able to part with a whole sleeve of them either!

  7. I looooove thin mints! These brownies look great-I’m sure it would be a challenge giving up a whole sleeve to make these though!

  8. I’m glad to have a new way to feed my thin mint addiction 🙂

  9. Wow, I need these in my life. I wonder if I have enough thin mint cookies to make these…

Leave a Reply to Jenni Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s