When something fell out of the freezer and landed on my foot I knew it might be a message. No. Not to clean the freezer. To bake something.
Thankfully the package that fell on my foot was a lightweight. Turned out to be just a little bit of extra Ultra Minty Thin GF Girl Scout Cookie dough. I made my annual batch recently and actually got tired of baking the cookies so I stuffed some dough into a freezer bag and saved it for another day. This would be that day.
Make these Ultra Minty Thin Cookies and hang on to a 1/3 cup of the dough (about 4.5 oz). When you need another dose of chocolate, this brownie is what you want to make next. This was an accidental brownie that turned out to be a winner. If you like chocolate, mint and gooey stuff, this will make you very happy.
You can leave out the Thin Mint base and it’ll still taste swell. But it’s much tastier and makes the brownie a little more decadent with a little thin mint dough as the base. Or fancy-schmancy as my mother used to say.
If you want a brownie that is unadorned – try Ada’s Brownies. A great brownie full of rich chocolate flavor. But if you want a brownie that has a little bling added to it, then make the Thin Mint Chunky Brownie.
Sometimes simple is a good thing and other times a little bling is just right. But no matter. Make a brownie. You’ll be happy you did and so will everyone else.
|Thin Mint Chunky Chocolate Brownies||
- 128 grams Ultra Thin Minty cookie dough (4.5 oz or about ⅓ cup)
- 100 grams unsalted butter (3.4 oz) or (7 tablespoons)
- 87 grams semisweet chocolate chips (3 oz.) (about ½ cup)
- 125 grams sugar (4.25 oz) or (about ¾ cup)
- ¼ teaspoon salt
- 1 teaspoon instant espresso powder
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 75 grams AP GF flour (50 grams superfine brown rice flour, 13 grams superfine white rice flour, 12 grams tapioca flour/starch) (about ½ cup plus 1 tablespoon)
- 100 grams or 3.5 oz York Mini Peppermint Patties chopped (6 candies)
- 1 teaspoon AP GF flour
- 23 grams or 0.75 oz. mini marshmallows (about ½ cup)
- 57 grams or 2 oz. mini chocolate chips (about ⅓ cup)
- Preheat oven to 350. Line an 8×8 pan with foil. Set aside.
- Crumble cookie dough in the bottom of the lined pan. Press flat to distribute and cover the bottom as much as possible. Bake for 5 minutes. Remove from oven and let cool while preparing remaining batter.
- Melt butter with (87 grams) semisweet chocolate chips in the microwave – about 45 seconds, just until the butter is melted and chocolate is soft. Stir until the mixture is smooth and incorporated. If needed, micro-zap for about 15 more seconds. Stir. Measure sugar into a medium mixing bowl. Pour butter/chocolate mixture over sugar and stir to incorporate. Add the salt and espresso powder – stir. Add eggs and mix well. Add flavorings and mix again. Add flour and stir like crazy until the mixture comes away from the sides of the bowl, about 30 seconds. Mix chopped Peppermint Patties with 1 teaspoon flour. Add to brownie mixture and stir. Add marshmallows and (75 grams) mini chocolate chips – stir. Spoon into pan on top of cooled Ultra Thin Minty cookie crust. Spread evenly. Bake at 350 for five minutes. Turn oven to 325 and bake about 18-24 minutes more or until a toothpick comes out with chocolate crumbs but not raw batter. Cool thoroughly – it’ll take a while. Remove brownie using foil handles. Remove foil. Melt the 2 oz. of chips in the microwave – about 24 seconds and stir. Give it another 10 seconds if needed. Stir. Using a small piping tip or the tines of a fork cover the top with some zig-zaggy lines of chocolate. Let it set and then cut into 16 servings.