I wouldn’t call myself crafty. The thought of spending copious amounts of time on tedious projects involving little pieces of paper, glue, sparkles and whatever else seems like heaven to an 8 year old girl, makes me want to snarl.
I feel this way even with food projects. Scour Pinterest and you’ll find an endless stream of amazing works of cupcake art, complete with fondant masterpieces and sculpture work indicative of a university degree in fine art. Not that I haven’t tried my hand at a project or two; I’ll try anything once!
Most of the time, holiday-themed desserts in our house are simple creations. They’re ideas that have more to do with flavor design than they do crafty design.
So, when I picked up our annual Girl Scouts Thin Mints bounty from a friend’s daughter, I had a brilliant idea: Mint is green. Green is the color of St. Patrick’s Day. I want brownies.
Dark Chocolate Thin Mints Brownies
Prep: 10 minutes | Bake: 35 minutes | Yields: 16
- 1 box dark chocolate brownie mix
- 2 eggs
- ¼ cup water
- ½ cup canola oil
- 1 sleeve Thin Mints (16 cookies)
- 1 tablespoon butter
Preheat your oven to 350°F and butter the bottom and sides of a glass 9×9” baking dish.
Add the brownie mix, eggs, water and canola oil into a large mixing bowl. Use a wooden spoon to mix the batter until the ingredients are just combined, about 50 stirs.
Pour half of the batter into the baking dish. Place the Thin Mints in one layer on top, 4 rows of 4 cookies each. Pour the remaining batter on top and smooth it gently to cover the Thin Mints completely.
Bake the brownies for 30-35 minutes, or until the middle appears set.
Let the brownies sit for at least 30 minutes before cutting them, otherwise you’ll have a gooey, minty, chocolatey mess on your hands.
(This isn’t necessarily a bad thing, however! A good scoop of warm, gooey, minty brownie would be absolutely delightful with a bowl of vanilla ice cream.)
Photo Credit: Liza Hawkins