Thin Mint Brownies

I love girl scout cookies. So imagine my disappointment when I couldn’t find any kids to buy cookies from! Is it just me or have they diminished over the years? I remember when I had to ration only one box per kid because there were so many kids coming to the door + coworkers selling for their kids. This year… none. Which brings me to this recipe. It reminds me of a thin mint :). I made these for St. Patty’s day because they are also festive with their bright green frosting. 

The brownie part isn’t over chocolaty, which works well with the mint and pure chocoalte glaze. I wonder if I could make other girl scout cookies into brownies.. what kind would you make? 



  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 4 large eggs
  • 1 (16 ounces) chocolate syrup
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


  • 2 cups powdered sugar
  • 1/2 cup (1 stick/113 g) unsalted butter
  • 2 to 4 tablespoons peppermint extract


  • 6 ounces semi-sweet chocolate chips
  • 6 tablespoons unsalted butter


Preheat oven to 350° F. Lightly grease a 9×13 baking pan


In a stand mixer, cream together sugar, butter, and eggs. Add chocolate syrup and vanilla and mix well.

Stir the flour and salt together in a small bowl, gradually add to egg mixture.

Spread evenly into prepared pan. Bake for 30-32 minutes. let them cool completely.


Mix together powdered sugar, butter, and peppermint extract in large bowl. Once brownies are cooled, Spread over brownies.


Melt chocolate chips and butter together in microwave safe bowl. Cool slightly, and then spread all over the mint layer. Put pan in refrigerator and allow to cool completely.

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