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I’m on the thin mint diet. This time of year always ruins any type of healthy eating I attempted to start with the new year. I swear they totally plan it so these cute little kids bring these tasty treats right when you are in a good exercise swing. Who can say no to just one box? And of course one box is never enough. Ever. Which led to me following some stranger to her car when I saw her carrying a case of thin mints and offering to buy any extra she might have on hand… Around this time I decided why not combine mint with my other love… Brownies. And that is how this recipe for mint brownies was made…
These were good. Like really really good. I think it might have something to do with the chocolate syrup and the extra chocolate topping. I haven’t seen one of these cans in ages. I remember breaking into one with my Grandma once. Standing on a stool on my tip toes and yet still barely seeing over the counter. She’d always give me a tiny spoonful of the chocolate goodness. The only thing I don’t love was how difficult it was to get them out of the pan. It doesn’t really matter what they look like if you are just going to inhale them like I did… but if you want them to look pretty when serving I recommend lining the pan with a little tin foil.
- 1-1/2 cups butter divided
- 1 cup sugar
- 4 eggs
- 1 can 16 ounces chocolate syrup
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 1 tablespoon water
- 1/2 teaspoon mint extract
- 3 drops green food coloring optional
- 1 package semi sweet chocolate chips
Preheat your oven to 350 degrees. Line a 9x13 pan with tin foil and lightly spray with non-stick spray. Set aside.
Cream together 1/2 cup of butter with the sugar. Add the eggs, syrup, vanilla, flour, and salt. Pour into your prepared pan and bake for 30 minutes or until a toothpick comes out clean. Cool to room temperature.
Mix together the powdered sugar, 1/2 cup of melted butter, water, mint extract, and green food coloring if using. Spread over your brownies. It will look like a thin layer but I promise this is all you’ll need. Place in the refrigerator and allow to set.
Melt the chocolate chips with the remaining 1/2 cup of chocolate chips. Pour and spread over your brownies. Chill until set, slice, and serve.
While thin mints are my all time favorite, the lemon shortbread are a close second. What are your favorite Girl Scout cookies?
recipe adapted from taste of home.