These Easy Thin Mint Stuffed Brownies are stuffed with your favorite Girl Scout cookies & a double dose of Andes mints. A chocolate & mint lover's dream come true...
If you are in need in a last minute dessert idea for St. Patrick's Day weekend, then you all are in luck! Because I made the most perfect chocolaty mint brownies to share with you all today. These easy to make brownies were just meant for the ultimate chocolate/mint lover out there (ahem... like my teenage son). Plus, chocolate & mint is always a winning flavor combination for St. Patrick's Day, am I right? ;)
Not only did I stuff each of these fudgy brownies with a whole Thin Mint cookie, but I also tossed in some Andes baking chips just for good measure. In fact, there are Andes baking chips IN the batter & ON top of the baked brownies. Say what?!? Yeah, I know. Absolute chocolate/mint brownie perfection, folks...
You just have to love that Girl Scout cookie season always coincides with the St. Patrick's Day! And thank goodness because you need about a half box of Thin Mints to make these irresistible brownies. I know how quickly Thin Mints can disappear in a house, so I would strongly suggest ordering or picking up an extra box of these babies just to make these brownies. And then hide them. ;)
I happened to have some Andes baking chips leftover from my Christmas baking, so I thought why not add them to this recipe just for good measure? I added some into the brownie batter, and then used a little more to top the warm brownies. The key is to sprinkle the Andes chips over the brownies while they are still fresh from the oven. Let them get all ooey, gooey, and then spread that melted goodness all over top. Once the brownies have cooled completely, those melted Andes chips will form a crackly chocolate-mint shell on the top of each brownie.
If you don't have Andes baking chips on hand or can't find them at your local grocery store, then chopped Andes mints will work just as well.
Easy Thin Mint Stuffed Brownies
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Ingredients (15 servings)
- 1 family size box of your favorite brownie mix (or your favorite homemade brownies recipe)
- 1/2 cup Andes Creme de Menthe baking chips (or chopped Andes mints) + an additional 2/3 cup for topping the brownies later
- 15 Girl Scout Thin Mint cookies (approx. 1 sleeve)
Preheat your oven to 350 degrees. Spray the inside of a 13x9 inch baking pan with cooking spray. Set aside.
Prepare the brownie mix according to the package directions. Fold in the 1/2 cup of Andes baking chips or chopped Andes mints. Spread half of the brownie batter into the prepared pan, and then evenly top the batter with the Thin Mints. Spread the remaining brownie batter over top of the Thin Mints. Bake according to the box directions. Please note that you may have to add 5-10 minutes of additional baking time due to these brownies being stuffed.
Once the brownies are baked, evenly shake the remaining 2/3 cup of Andes baking chips over top of the brownies while still hot. Allow them to sit on top of the warm pan of brownies to melt for 2-3 minutes. Using a small rubber spatula or the back of a spoon, spread the melted Andes chips in an even layer over top of the brownies. Remove the pan to a wire rack and let it cool until the the Andes mints layer has harden. To speed up the process, feel free to pop the pan of brownies in the fridge once they have cooled to warm.
Once the top layer has set & hardened, cut the brownies into 15 squares making sure that each brownie has a Thin Mint in the middle.
Store any leftover brownies in an airtight container at room temperature for up to 3 days.