Homemade Thin Mint Brownies

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

4 eggs

2/3 cup unsweetened cocoa powder

1 cup of flour

1 teaspoon salt

1 teaspoon baking powder

15 Keebler Grasshopper  cookies, crumbled*

2/3 cup Andes Creme de Menthe baking chips, additional for garnish if desired*

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 Ingredients:

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. 

Breakfast Brownies

Breakfast Brownies you ask…well they contain chocolate, espresso and bacon! Sounds like a great breakfast to me! Best brownies I have ever made. These brownies are to be enjoyed anytime of the day!

1 pound unsalted butter
1 pound plus 12 ounces of semisweet chocolate chips
6 ounces of unsweetened chocolate, I used Bakers
6 jumbo eggs
3 tablespoons of espresso powder or instant coffee granules, I used instant coffee
3 Tablespoons of pure vanilla, I used Mexican
2 1/4 cups sugar
1 1/4 cups flour
1 Tablespoon baking powder
1 teaspoon salt
3 cups of chopped walnuts, optional
1 1/2 pounds of thick sliced bacon, cooked crisp and crumbled*

Preheat oven to 350 degrees.

Prepare a 12 x 16 pan with a spray of shortening and flour like Bakers Joy or use butter and flour.

In a medium bowl, melt butter, one pound of chocolate chips and unsweetened chocolate in microwave. Check at one minute intervals and stir. Cool slightly. In a large bowl, stir (do not beat) together eggs, coffee or espresso granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and cool to room temperature.

In a medium bowl, whisk together 1 cup of flour, baking powder and salt. Toss with cooled chocolate mixture. In a separate bowl, toss bacon, chocolate chips and walnuts in remaining 1/4 cup flour. Add to the chocolate batter and pour into the baking pan.

Bake for 20 minutes, tap the side of the pan to the wall of your oven to let any air escape. Bake for an additional 15 minutes, or until a cake tester comes out clean. Do not overbake. Cool thoroughly and refrigerate. Cut into big pieces. 😃

*I cooked my bacon in the microwave with several sheets of paper towels on the bottom of a large plate. Cover the top with one sheet of paper towel and cook about one minute 20 seconds per piece of bacon. You want your bacon crisp and cooking it in the microwave, wicks away the fat and grease. Use 2 pounds of bacon for a bolder taste of bacon.

Adapted from Ina Garten.