Girl Scout Thin Mint Brownies
Adapted from Everyday Food's Chocolate Chip Brownies recipe
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder (I used Scharffenberger Natural cocoa powder)
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
8 ounces semisweet or bittersweet chocolate, chopped (I used bittersweet chocolate)
1 1/4 cups sugar
3 large eggs
1 sleeve Girl Scout Thin Mint cookies, chopped. (Okay, Thin Mints keep shrinking to keep the price at $4 a box. So, it is 3 1/2 ounces of Thin Mints or 16 cookies)
1. Preheat oven to 350 degrees. Line 9 x 9 square pan with parchment paper and butter or spray with Pam with flour (that's my method). In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
2. Place butter and semi-sweet or bittersweet chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth. Remove bowl from heat. Add sugar; mix to combine. Add eggs one at a time, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Fold in chopped Girl Scout Thin Mints. Transfer batter to prepared pan; smooth top.
3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40-50 minutes. (Be sure to check them early. The recipe says "50-60 minutes" but I checked mine at 50 minutes and they were way done). Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into squares.
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Recipe & Photo on the Food Librarian blog (March 5, 2010): http://foodlibrarian.blogspot.com/2010/03/girl-scout-thin-mint-brownies.html