Ultimate Thin Mint Brownies

One of the things that has surprised me most about food blogging is how big of a deal the holidays are - and how quickly they come around. I feel like I've been seeing Irish green since the day after Valentine's, and yet St. Patty's is still two weeks away!

Of course, I don't want to be a party pooper, so this week will feature a few emerald-hued treats to get us in the holiday spirit, starting with today's Thin Mint Brownies.

If you're thinking these beautiful baked goods look a little familiar, you might be right. They made their first appearance in the early, early days of The Traveling Spoon, but they're so festive and delicious that I just had to share them once more - plus, it just happens to be Girl Scout cookie season again. You can read the original (much more informative) post here, but if you're just here for the recipe, keep reading!

There's a simple version of the Thin Mint Brownie on the Little Brownie Bakers website (just add crushed Thin Mints to your favorite boxed mix), but this is not that brownie. I have to confess that I did use a boxed mix but you could, and should, substitute your favorite basic brownie recipe and just make the modifications suggested below. I would recommend a dark/bittersweet recipe to contrast with the bright, sweetness of the mint; I used a milk chocolate box, which was all we had on hand, and it ended up a bit too sweet (because, you know, some people might think that's actually possible).

Check out that crackly top!

These brownies are studded with crushed Thin Mints and swirled with peppermint icing before baking.  Under heat, the icing creates a crackly mint toping and a sweet, very fudgy center.  I baked mine in muffin cups (I like bite-size brownies) but I'm sure you could use a regular 9x9-inch pan or whatever your normal recipe calls for. 

The Ultimate Thin Mint Brownies

Brownies:

1 whole batch of your favorite brownie recipe, unbaked

1 sleeve Thin Mints cookies

Mint Icing Swirl:

8 Tablespoons butter, softened

2 Cups powdered sugar

2 Tablespoons milk

1/2 teaspoon peppermint extract

3-4 drops green food coloring (as desired)

Blend brownie batter and crushed cookies.  Stir until just combined.  Pour into greased baking pan.  To prepare icing, combine butter, sugar, 1 Tablespoon milk and peppermint extract.  Add additional milk as needed to achieve the proper texture.  The icing should be spreadable but not too thick.  Spoon strips of icing across brownie batter and use a warm knife to marble.  

Bake at 350°F for slightly less than the length of time directed on your recipe.  Watch closely near the end of baking since the icing sugar may overflow (and nobody wants burnt sugar on the bottom of their oven!).  Brownies are done when the edges begin to pull away from the side of the pan and the center no longer appears liquid - it will still be dark and fudgy from the melted sugar.  Remove brownies from the oven and allow to cool for about 10 minutes.  Run knife around the edges of the pan to loosen.  Allow to cool in pan.  Use any remaining icing to decorate, and garnish with crushed Thin Mints - if you haven't eaten them all already!

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