Girl Scout Day, March 12, commemorates the day in 1912 when Juliette Gordon Low officially registered the organization's first 18 girl members in Savannah, Georgia.
In honor of Girl Scout Day here’s a recipe to rock out those Thin Mints (if you still have any!). These Thin Mint brownies are perfect for dessert on St. Patrick’s Day while you watch the parade.
· 1 stick Butter, cubed
· 2 oz. Bittersweet Chocolate, chopped
· 5 oz. Semi-Sweet Chocolate, chopped
· 2 tsp. Vanilla
· 3 Eggs
· 1 1/2 cup Sugar
· 3 TBSP Cocoa Powder
· 1 cup Flour
· 10 Thin Mint Cookies, roughly chopped
Cream Cheese Topping:
· 1 – 8 oz. Cream Cheese
· 1 1/2 cup Powdered Sugar
· 1 tsp Mint Extract
· Green Food Coloring
· 15 chopped Thin Mint Cookies
1. Preheat oven to 350° F.
2. Combine chopped chocolates and butter in heat resistant bowl and place over a double boiler with barely simmering water, stirring the chocolate and butter until they are both just melted. Remove from heat and set aside to cool.
3. In large bowl, whisk together eggs, salt, vanilla, and sugar, then whisk in melted chocolate. Once mixture is smooth, add in cocoa powder and combine. With Pujols Kitchen rubber spatula, fold in flour then fold in 10 chopped Thin Mint Cookies.
4. Pour brownie batter into a foil lined 8x8 inch baking pan and bake for 40 minutes or until toothpick comes out clean.
5. Allow brownies to cool on a rack for 2 hours.
For Cream Cheese and Cookie Topping:
1. In stand mixer, beat cream cheese, powdered sugar, mint extract and green food coloring together. Tint cream cheese to desired color.
2. Place in bowl and refrigerate. Don’t frost the brownies until they are completely cooled.
3. Roughly chop 15 Thin Mint Cookies.
1. Remove brownies from baking pan and foil lining.
2. Spread tinted cream cheese mixture evenly over the top. Then gently press chopped Thin Mint cookie crumbles into the cream cheese mixture until they are fixed in place.
3. Cut brownies into 2x2 inch squares and serve.