julianne from beyond frosting made a version of these that adds Girl Scout thin mint cookies.
Ingredients
1 Sleeve Thin Mints
1 Box brownie mix
1 Large egg
1/3 C Vegetable oil
1/4 C Milk
For the cookie
1/2 C (1 stick) Unsalted butter
1/2 C Light brown sugar
1/2 C Sugar
1 Large egg
2 tsp Pure vanilla extract
1 3/4 C All-purpose flour
1/2 tsp Salt
1/2 tsp Baking soda
2/3 C chocolate chips
Instructions
- Preheat oven to 350° F.
- Empty one sleeve of thin mints into a Ziploc bag. Crush cookies into smaller pieces using a rolling pin or wooden spoon. Set aside.
- In a medium sized bowl, combine brownie mix, egg, vegetable oil and milk. Beat until thoroughly mixed.
- Line a 9x13” pan with parchment paper or a baking mat. Pour brownie mixture over the baking mat and spread evenly. Empty crushed cookies onto the top of the brownie mixture and spread evenly.
- Soften butter in the microwave 10-15 seconds. Combine butter with both light brown sugar and granulated sugar. Mix until smooth and mixture becomes fluffy.
- Add egg and vanilla extract and beat until egg is thoroughly incorporated.
- In a separate bowl, combine flour, salt and baking soda. Slowly add flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms. Add mint chocolate chips last and fold into cookie dough.
- Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter.
- Bake for 23-25 minutes at 350°F. Remove from oven and allow to cool before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting.
For the cookie