It's Girl Scout Cookie time! It is also the 100th anniversary of Girl Scouts. I have three Girl Scouts who are working hard to sell cookies to get to summer camp this year. We have a huge goal (1000 boxes of cookies) and we are already a quarter of the way there! So, needless to say, I have to buy several from each of my girls. As my Grandma Lewis would say, "If you kick one, you have to kick them all." I have been doing a lot of kicking...lol.
Did you know that Girl Scout cookies freeze beautifully? I actually have several cookies from last year still in my freezer. Not only are they good for eating with a big glass of milk, but they are fun to bake with. Last year, I made Tagalong Cupcakes that were so delightful. So, when I found a lone package of Thin Mints in the freezer recently (I must have hid them from the family and completely forgot about them), I thought they would be so SO good in brownies. This recipe couldn't be any simpler because it uses a box mix, but you could certainly make scratch brownie and add the Thin Mints. The brownies were awesome because they were fudgy and dense.
If you see Girl Scouts selling, please support them and buy a few (or a case) cookies. Once you have consumed massive quantities to satisfy your fix, hide the rest in the freezer to enjoy during the rest of the year.
Thin Mint Brownies
- 1 sleeve (half the box) Thin Mints
- 1 box brownie mix
- 2 eggs
- 1/2 cup oil
- 1/4 cup water
- Preheat oven to 350 degrees.
- Spray a 9x13" pan with non-stick spray. Crush the Thin Mints into medium size pieces.
- Combine all the ingredients into a mixing bowl. Do not use an electric mixer. The batter will be stiff.
- Once the ingredients are combined, pour mix into the prepared pan and spread evenly.
- Bake for 30 to 35 minutes.
- Allow to cool before cutting.
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