My son and grandson love Girl Scout Thin Mint Cookies. Recently, Pillsbury came out with a box mix. I knew at first bite that I could make them homemade and better. So the challenge was on, better than Pillsbury Thin Mint Brownies. Personally, I did not like the box mix.
2 sticks of butter, room temperature
2 cups of sugar
2 teaspoons of vanilla extract
2/3 cup unsweetened cocoa powder
1 cup of flour
1 teaspoon salt
1 teaspoon baking powder
Preheat oven to 350 degrees. Prepare pan with cooking spray that contains flour. In a separate bowl, whisk flour, salt and baking powder and set aside. In your mixing bowl, combine sugar and butter until incorporated. Add vanilla. Mix in cocoa powder. Add flour mixture slowly and blend together until combined. Stir in crushed cookies and the Andes baking chips and pour into prepared pan. If you bake these in a 9 X 9 pan, bake 45 minutes or until the cake tester comes out clean. You will have a thicker brownie. If you bake in a 13 X 9 pan, you bake time will be 30 minutes or until a cake tester comes out clean.
Frosting is completely optional
3 Tablespoons of butter, room temperature
2 teaspoons of vanilla
3 Tablespoons of unsweetened cocoa powder
3 – 4 Tablespoons of milk
3/4 cup powdered sugar
Combine butter with vanilla. Add cocoa powder and mix. Add 3 tablespoons of milk and blend well. Add powdered sugar. If frosting is too thick, add a little more milk but not too much. Spread on top of brownies. They can be warm, but not hot out of the oven. Garnish with additional Andes baking chips if desired. If you made your brownies in the 13 X 9 size pan, double the frosting recipe.
*Both of these items can be purchased at Walmart SuperCenter or your local grocery store.