It’s Girl Scout Cookie season…

 Thin Mint Brownies

Ingredients:

1 box of your favorite brownie mix

1 stick of butter (melted)

2 eggs

5 Thin Mints (coarsely chopped)

5 Andes Mints (chopped)

Frosting:

1 Cup sifted powder sugar

2 Tbs. unsalted butter (at room temp)

4 oz. light cream cheese (at room temp)

5 Thin Mints (coarsely chopped)

9 Andes Mints (coarsely chopped)

Directions:

• Preheat oven to 325°.   Mix brownie mix, eggs & melted butter by hand until incorporated.
• Coarsely chop the Thin Mints & Andes Mints
• Line square 8×8 rectangular pan with foil and coat with cooking spray (Pam)
• Pour brownie mix into pan and press the chopped up Thin Mints & Andes Mint into the brownie batter.  Make sure to press the cookies and mints all the way down into the batter to prevent them from burning in the oven.
• Bake for 35-37 minutes, or until the edges have set and the center is cooked.
• In the meantime, make the frosting:  beat the butter and cream cheese until smooth.  Add powder sugar and beat until well incorporated.  Add half of the chopped Thin Mints and Andes Mints.  Carefully mix with a spatula.  Put frosting into the fridge to set.  Save the other half of the chopped Thin Mints and Andes to sprinkle on the frosted brownies.
• Let brownies cool completely before frosting.  Once frosted, cover with foil or put into an air tight container.  Put the brownies into the fridge until ready to serve.  When ready to serve, lift the brownies out of the pan by lifting the foil.  Remove foil from brownies and place on cutting board.  Place remaining Thin Mints and Andes Mints on top of frosting.  Cut into 16 pieces and enjoy!