Girl Scout Cookies: Recipes (Thin Mint Brownies)

Here is a recipe using the famous and favorite Thin Mints!  These are deliciously minty and very pretty as well.  Enjoy!

THE ULTIMATE THIN MINT BROWNIES

Brownies:

• 1 whole batch of your favorite brownie recipe (9x13 pan size), unbaked
• 1 sleeve Thin Mints cookies

Mint Icing Swirl:

• 8 Tablespoons butter, softened
• 2 Cups powdered sugar
• 2 Tablespoons milk
• 1/2 teaspoon peppermint extract
• 3-4 drops green food coloring (as desired)

Blend brownie batter and crushed cookies.  Stir until just combined.  Pour into greased baking pan.  To prepare icing, combine butter, sugar, 1 Tablespoon milk and peppermint extract.  Add additional milk as needed to achieve the proper texture.  The icing should be spreadable but not too thick.  Spoon strips of icing across brownie batter and use a warm knife to marble.

Bake at 350°F for slightly less than the length of time directed on your recipe.  Watch closely near the end of baking since the icing sugar may overflow (and nobody wants burnt sugar on the bottom of their oven!).  Brownies are done when the edges begin to pull away from the side of the pan and the center no longer appears liquid - it will still be dark and fudgy from the melted sugar.  Remove brownies from the oven and allow to cool for about 10 minutes.  Run knife around the edges of the pan to loosen.  Allow to cool in pan.  Use any remaining icing to decorate, and garnish with crushed Thin Mints - if you haven't eaten them all already!


Recipe source: http://travelingspoonblog.blogspot.com/2012/03/ultimate-thin-mint-brownies.html