Chocolate Syrup Thin Mint Brownies

Chocolate Syrup Thin Mint Brownies | BudgetGourmetMom for RedBarnBlog.com

By Krista Dearden

I always know when spring is around the corner. Not only do the boys start getting antsy for warmer weather but three little words begin to be uttered all over the country. Girl. Scout. Cookies.

Next to Christmas I think it’s my favorite time of year. Girl Scout Cookies bring back a bit of nostalgia for me. I was in girl scouts as a young child and remember selling the cookies. I also remember eating the cookies, particularly the tagalongs {if my memory serves me right}. Those were the peanut butter sandwich cookies. Quite addicting, as are the thin mints.

The tagalongs never lasted long but we would stick the sleeves of thin mints in the freezer so they were cold when we ate them. I don’t ever remember them lasting very long either despite the fact that they were “hidden.” In fact, three days probably would have been a family record. My little family is continuing on that tradition of sneaking a cookie from the freezer here and there until there’s nothing left but an empty wrapper.

Chocolate Syrup Thin Mint Brownies | BudgetGourmetMom for RedBarnBlog.com

So this time when I bought cookies I made sure to buy an extra box just for me to mess around with in the kitchen. They were a perfect addition to these brownies. Almost cake like, the layer of thin mints add a little surprise in the middle.

Chocolate Syrup Thin Mint Brownies

  • 1 large egg
  • 1/2 cup brown sugar, packed
  • 3/4 cup chocolate-flavored syrup, such as Hershey’s from a can
  • 1/2 cup buttermilk
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 sleeve of thin mint cookies
  1. Preheat oven to 350° and grease a 9″ square baking pan.
  2. In a medium bowl, beat the egg. Add the brown sugar, syrup and buttermilk. Stir until combined.
  3. In a separate bowl, sift together the flour, baking soda and salt. Stir into the chocolate mixture.
  4. Fold in the butter.
  5. Pour half of the batter into the square baking dish. Top evenly with the thin mint cookies. Pour the rest of the batter on top and spread to cover all of the cookies.
  6. Bake for 25–30 minutes or until a toothpick comes out clean.
  7. Cut while still warm and serve sprinkled with powdered sugar.

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