Those stinking Girl Scouts. They get me every darn year with the lure of Thin Mints. Gosh dang I love those cookies. I’ve tried making my own, but I didn’t like them. I’ve tried waiting on the little one to come to my door but we had two years where we paid and never got our cookies and to be honest I’m not even sure if they’re allowed to go door to door anymore. Which I’m totally on board with. It’s too scary to send your little one around. Anyway, years ago I was throwing my guts up from this pregnancy and my sweet friend from Brin and Bell wrote a guest post for me about devilishly delicious mint cookies and they got me thinking, why not create a Thin Mint Mississippi Mud Brownies recipe to get that flavor in my belly without having to wait on those girls to line up outside of Walmart.

I can just taste those frozen cookies! Do you freeze yours too? It’s pretty much the best way to enjoy a thin mint cookie.

So here’s the plan, since thin mint is my favorite girl scout cookie (sorry to Cade who loves the Samoas just as much) I’m having Amber from Dessert Now, Dinner Later work on a huge 100 recipe roundup of the best of the best thin mint recipes. Sounds fun right?! I can’t wait to get to it! Stay tuned!

When I was little the Girl Scouts would come around to our door and oh my goodness, joy filled the entire house when they finally arrived to deliver our cookies. It was like this crazy balance between wanting to eat the cookies before they were gone and you didn’t get your fill and trying to hang onto them and savor every single cookie. That’s a pretty hard thing to do with Girl Scout cookies. And seriously, who made those dang things up?! I never, ever care about packaged cookies but there is just nothing in the world that compares to those green boxes!

These brownies though, they are pretty fantastic and totally have that delicious thin mint awesomeness. Gooey, chocolatey brownie, andes mints, fluffy marshmallow and a perfectly rich chocolate frosting. Yeah, I’m pretty sold on these babies. Oh, and I do a little something special to make these brownies even more delicious and to taste a little more homemade, I sub butter for the oil. Melted butter that is. Try it, they are even more chocolatey and delicious.

Can Brownies Be Frozen?

Brownies can be frozen for up to 3 months.

Wrap them tightly in plastic wrap or foil, or place them in a heavy duty freezer bag and freeze.

Can You Use Salted Butter Instead of Unsalted?

If you’re baking a recipe that calls for unsalted butter (or doesn’t specify a butter) and you only have salted on hand, you can eliminate the added salt and still have a fabulous treat on your hands!

Thin Mint Mississippi Mud Brownies

Yield: 12 servings

Thin Mint Mississippi Mud Brownies

Print

Prep Time 2 minutes

Cook Time 30 minutes

Total Time 32 minutes

Ingredients

• 1 box brownie mix
• Measurement for oil for the brownies, but instead use the equivalent of melted butter
• 1 package andes mints pieces (found by the chocolate chips)
• 2 1/2 Cups Mini Marshmallows

Chocolate Frosting

• 3/4 cup of unsalted butter, softened
• 1/2 cup of cocoa powder
• 3 Cups Powdered Sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 2 tablespoons milk (or more if needed)

Instructions

1. Mix the brownie mix according to instructions but use melted butter instead of oil.
2. Place in a 9x13" baking pan.
3. Bake according to directions, removing from the oven 5 minutes prior to being done.
4. Top with andes mints and marshmallows and place back in the oven for an additional 3-5 minutes.
5. Remove from the oven and allow to cool for 10 minutes.

For the frosting

1. Place the butter in a bowl and using a mixer or hand mixer, beat until smooth.
2. Add the powdered sugar, cocoa, salt and vanilla and slowly begin mixing, adding 1 tablespoon of milk as needed.
3. Frost the brownies and serve immediately or wrap with foil to be served later.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 522 Saturated Fat: 0g Cholesterol: 33.6mg Sodium: 0mg Carbohydrates: 83g Fiber: 1.8g Sugar: 66g Protein: 3.8g

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