I know, I know….it’s usually the time of the year where I whip up a few batches of Chocolate Stout Cupcakes with Irish Cream Buttercream. It’s St.Patrick’s Day after all!
But imagine my predicament last night when it not only hit me that St.Patty’s was a mere hours away but I also didn’t have a drop of stout beer in the house.
Sure — I could have trekked out to the store to pick up some but there was a crazy, blizzard-snow-storm out!!! Trees were flung out of the ground, pigs were flying and I think I even saw Dorothy’s house spinning out of control in the sky!
Ok, ok….that may not be totally accurate.
It was a beautiful 74 degrees in San Diego.
And I was lazy.
But I still wanted to bake something festive to share with the staff for St.Patty’s. And guess what? I may not have had any stout beer but I sure as heck had a TON of Girl Scout Cookies!
Thanks to my cookie-slinging-niece Maya (and a little strong-arming from my seester), I have boxes and boxes of GS Cookies. Enough to last me months and months!
…..more like weeks.
Those boxes are getting smaller, right? At least that’s what I tell myself when an entire box magically disappears after a day.
With Girl Scout Cookies at my disposal, I toyed around with a few ways I could incorporate them into a festive treat. Previously I’ve used the cookies in:
- Tagalong (Peanut Butter Patties) Cupcakes
- Thin Mints Chocolate Cupcakes
- Samoa Cupcakes
- Thin Mints Chocolate Cheesecake
I even threw some in a birthday cake this past weekend. So it was time that I gave brownies that Girl Scouts touch.
I took my go-to brownies recipe and added chocolate chips and chopped up Thin Mints Cookies. To amp up the mint, a dash or two of mint extract was added to the batter for good measure. And since we are celebrating St. Patty’s, it only seemed appropriate to cover the tops with more cookies and sprinkles!
SLAINTE dear friends and I wish you a fantastically HAPPY ST. PATRICK’S DAY!
Thin Mints Brownies
Makes 16 squares
½ cup unsalted butter
1¼ cups premium chocolate, roughly chopped
¼ cup packed light brown sugar
½ cup white sugar
½ teaspoon vanilla extract
1 teaspoon mint extract
¾ cup flour
2 tablespoon unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
½ cup 60% cacao or semisweet chocolate chips
1¼ cup chopped Thin Mints Cookies, divided
2 tablespoons colorful sprinkles
Preheat oven to 350 degrees. Line a 9 inch square baking pan with parchment paper for easy removal. Cover parchment paper with cooking spray.
In a heatproof bowl, melt the butter and chocolate in the microwave until smooth. Do this in 20 second intervals, stirring in between to ensure that you do not scorch the chocolate. Cool the chocolate mixture until room temperature. Stir in the sugars, vanilla extract and mint extract. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
In a separate bowl, sift together the flour, cocoa powder, salt and baking powder. Stir in the dry ingredients into the chocolate mixture until combined. Stir in chocolate chips and 1 cup chopped Thin Mints Cookies. Spread the brownie batter evenly in pan. Sprinkle the remaining Thin Mints Cookies over the top of the brownie batter.
Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Halfway through the baking process, cover the top of the brownies with the sprinkles and rotate the pan. Bake until done. Allow the brownies to cool in the pan and once at room temperature, cut into 16 squares. ENJOY!