Double Mint Frosted Brownies. I don’t have many words to describe these brownies except “wow,” “minty” and “more please.” I don’t normally steer from the boxed brownies because why try to fix something that’s not broken? But, for these, I wanted to lighten them up just a touch, even though they’re topped with a powdered sugar frosting, cookies and Junior Mints. At least I can say I tried.

These are double mint brownies because of the Thin Mint Girl Scout cookies in the brownies AND the Junior Mints sprinkled on top of the frosting. I was desperately trying to find a way to get rid of some leftover candy, and it resulted in this pan of gold.

I say gold not only because it’s one of the tastiest things I’ve had, but also because it’s somewhat holiday themed. Though I miss the pumpkin and apple desserts every year as fall comes to a close, I do happily welcome the chocolate and mint treats that inevitably come with the winter weather.

The brownies are actually low fat, that is, before I added in the sleeve of Girl Scout cookies. The homemade brownie recipe plus the incorporation of the cookies is what makes these so dense and minty. Besides the texture of the brownies, the Junior Mints are seriously like the cherry on top – which hardly even makes sense in this context, but pretend it does. In my opinion, they made the brownies and are a necessity.

These are perfect to help you celebrate the holidays, and you will without a doubt get that minty chocolate fix you’re wanting this Christmas season. And, on the plus side, if you don’t think you want the whole pan to yourself, they can easily be taken to your family gathering.

Prep Time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.

Yields: 8×8 pan

Ingredients:

For brownies:

1/2 cup all-purpose flour

1/2 cocoa powder

1/2 teaspoon baking powder

1/2 cup sugar

2 tablespoons canola oil

4 oz. unsweetened applesauce

2 teaspoons vanilla extract

2 eggs

one sleeve Girl Scout Thin Mint cookies or Keebler grasshopper cookies (16 cookies)

For frosting:

6 tablespoons butter, softened

1 1/2 cups powdered sugar (more or less for desired consistency)

1 teaspoons peppermint extract

4-5 drops green food coloring

4 oz. box Junior Mints (about 40-45 candies)

Directions:

1. Preheat oven to 350 degrees. Spray an 8×8″ glass dish with non-stick cooking spray. Set aside.

2. Combine dry ingredients in a medium bowl. With an electric mixer on medium speed, beat in wet ingredients until there are minimal lumps, about 1-2 minutes.

3. In a separate bowl or baggie, crush cookies until there are no large pieces. Fold into brownie batter until completely incorporated.

4. Pour batter into prepared pan and bake for 20-22 minutes. After baking, allow to cool completely.

To make frosting:

5. While brownies bake, cream butter with an electric mixer about 1 minute. Beat in powdered sugar and peppermint extract. Add drops of food coloring until you get your desired color.

6. Cover and refrigerate frosting until brownies are done baking and cooling, about two hours.

7. Once brownies have cooled, cover and spread evenly with frosting. Carefully place Junior Mints on top. Cut and serve.