Thin Mint Brownies

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Thin Mint Brownies

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12

Ingredients

  • – 1 cup butter
  • – 14 ounces bittersweet chocolate coarsely chopped
  • – 1/2 cup cocoa powder
  • – 1 cup all-purpose flour
  • – 5 large eggs
  • – 1 cup dark brown sugar
  • – 1 cup granulated sugar
  • – 1 teaspoon salt use 1/2 if Morton
  • – 1 tablespoon vanilla extract
  • – 16 Thin Mint cookies

Instructions

  • Preheat your oven to 350°F.
  • Butter a 9-by-13-inch metal baking dish and line it with parchment paper.
  • In a small saucepan, melt the butter over low heat.
  • Remove from heat and add the chocolate, stirring until melted. If needed, reheat for 10 seconds.
  • Set the chocolate mixture aside to cool.
  • Sift the flour, cocoa powder, and a pinch of espresso powder into a bowl and set aside.
  • In a medium bowl, combine eggs, sugars, salt, and vanilla. Beat on high speed until thick and pale, about 4-5 minutes.
  • Fold the cooled chocolate mixture into the egg mixture with a spatula.
  • Gently fold in the flour mixture, keeping the batter airy.
  • Pour half the batter into the baking dish, spreading evenly.
  • Layer Thin Mint cookies over the batter.
  • Pour the remaining batter over the cookies and smooth the top.
  • Bake for 25-30 minutes, until the top looks cracked and feels soft.
  • Let cool completely on a wire rack.
  • Cut into 12 squares or your desired size with a sharp knife.

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