Glazed Brownies with Mint Cookies

This past summer, a couple of people at work challenged me to make brownies topped with Girl Scout’s Thin Mint Cookies. Genius idea, right? So I told them, I would accept their challenge and I went on a brownie recipe hunt. I’ve always made brownies from a box mix, so I wanted to prove that I could make them from scratch. So low and behold, I found a simple enough recipe from The Food Network website – it’s not a fancy brownie from any of the big name stars featured on there, it’s a solid recipe that got good reviews. So I said, why not?

I am pleased to say that the brownies turned out excellent. And since I couldn’t find any Thin Mint cookies, I used Oreo’s Mint Fudge Cremes. Not only did the brownies look good, but they were very satisfying. It’s not too strong in the mint flavor, so those that aren’t big fans of mint will enjoy it.

During the holiday season, mint is one of my favorite flavors to work with – so I wanted to share this recipe. You’ll impress your family, friends, and co-workers if you bring a tray of these to a holiday party. Enjoy and bon appetit!

INGREDIENTS for BROWNIES

1 ½ cups flour

1 ½  teaspoon baking powder

¼  teaspoon fine salt

10 oz. finely chopped semi-sweet chocolate (I used Baker’s Chocolate Squares)

2 oz. finely chopped unsweetened chocolate (I used Baker’s Chocolate Squares)

½  cup unsalted butter

2 cups white sugar

4 large eggs

1 teaspoon vanilla

INGREDIENTS for GLAZE

6 oz. chopped semi-sweet chocolate

½  cup heavy whipping cream

ADDITIONAL INGREDIENT

Girl Scout Thin Mint Cookies or Oreo Mint Fudge Cremes – 1/2 box of cookies, chopped

DIRECTIONS

1. Line a 13 x 9 inch pan with parchment paper, with edges hanging over the sides (for easy lift out of pan), lightly butter

2. In a medium bowl, whisk flour, baking powder, and salt. Set aside.

3. Combine chocolate and butter in a heat-proof bowl (like Pyrex glass bowls). Fill a sauce pan with water and simmer over medium-high heat. Once water is simmering, turn off heat. Set bowl on top of sauce pan and whisk until smooth.

4. In a large bowl, whisk sugar, eggs, and vanilla. Stir chocolate mixture in and blend evenly. Add dry ingredients and stir just until blended. DO NOT OVER MIX.

5. Pour batter (the batter will be thick) into pan and bake 25-30 minutes, or until a toothpick inserted into brownie comes out coated with a fudgey crumb. Cool the brownies in the pan on a wire rack.

6. While brownies are cooling, make glaze. Put chocolate in medium bowl. Boil heavy cream and pour over chocolate. Let stand for 5 minutes. Then stir.

7. Pour glaze and spread evenly over the brownies. Add the chopped cookies on top. Let brownies set at room temperature.

8. Once cooled, lift the brownies out of the pan and cut into 24 squares.