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.