I hate camping. Hate it. I hate bugs, I hate excessive amounts of dirt, I hate having to talk about how attractive this tree or that one is, and did I mention I hate bugs?
- 1/2 cup butter, room temperature
- 1/4 cup (50g) brown sugar
- 1/2 cup (125g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cups (166.6g) all purpose flour
- 3/4 cup graham cracker crumbs (I used just under a whole sleeve of one of the Nabisco 400g boxes because I love graham crackers)
- 1 tsp baking powder
- 1/4 tsp salt
- 2.5 4 oz milk chocolate bars (Hershey’s)
- 1 1/2 cups marshmallow fluff
- Preheat oven to 350°F. Spray or grease 8 inch pan.
- Cream together butter and sugar. Beat in egg and vanilla. Whisk flour, graham cracker crumbs, baking powder and salt together. Combine with butter and sugar mixture at low speed until just combined.
- Divide dough in half. Press half of dough into the bottom of the prepared pan. Place chocolate bars over dough. Break the chocolate (if necessary) to get it to fit in a single layer. You may have a little extra chocolate. You can definitely get by with only 8 oz of chocolate. Spread chocolate with marshmallow fluff. Place remaining dough in a single layer on top of the fluff. Flattening the dough into pieces and laying it on top like puzzle pieces is the easiest way to do this.
- Bake for 30 to 35 minutes until top is lightly browned. Cool completely before cutting.
My last attempt at some form of peppermint brownies tasted like toothpaste. No, really, exactly like toothpaste. This was my fault for not noticing that my recipe was a recipe from Cooking Light that had been “lightened” even further. I’m all for healthy eating, but some foods just do not translate well. These mint brownies were one of those foods.
Since then, I’ve been a bit scarred. I told myself that mint brownies just didn’t work, and that I wasn’t missing anything. Some tiny part of me knew, however, that the perfect mint brownie recipe was still out there. This is that recipe.
I first saw this recipe on David Lebovitz a few weeks ago and couldn’t wait to try it until I saw it used Thin Mints, which seemed difficult to obtain. Or maybe I was just worried I would buy and immediately consume 5 boxes of Tagalongs if I opened the Girl Scout cookie door. Anyway, I wasn’t interested in making my own like he did, so I filed the recipe away to be tried if anyone ever unexpectedly gifted me a large quantity of Girl Scout cookies (it could happen…). Imagine my delight then when I saw that these brownies were featured on Brown Eyed Baker using York Peppermint Patties! How brilliant! I’m always a bit disgusted with myself when clever and easy substitutions like this get past me.
(These brownies aren’t what I would call photogenic, but as Paula Deen said, some of the tastiest things in life just don’t look nice!)
I wouldn’t even call these a substitution, really, because that has such a negative connotation, and I can’t imagine how the Thin Mint original could taste any better than these.
This recipe was also exciting for me because I finally got on board with the program of adding instant coffee to recipes to bring out the chocolate taste. I’ve always been a skeptic since I’m not a fan of coffee, but these were AH-mazing, so I’m converted.
And yes, in answer to a commenter’s question on BEB: it really is 3 1/2 cups of sugar. Mmmm.
8 ounces (225g) baking chocolate
8 ounces (225g) unsalted butter
5 large eggs, at room temperature, although I didn’t do this. naughty…
2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon instant coffee
3 1/2 cups (350g) sugar
1 2/3 cup (170g) flour
Originally 2 lbs York Peppermint Patties, but I would use 2.5 to fully cover the pan. Who doesn’t want more peppermint?
Optional: Powdered sugar for sprinkling.
1. Preheat oven to 425ºF
2. Line a 9 x 13-inch baking pan with foil, coat with butter or non-stick spray.
3. Melt baking chocolate and butter in a bowl over slightly simmering water, stirring regularly. Immediately remove from heat after both have melted.
4. Using the whisk attachment of a hand or stand mixer, or by hand if necessary, whip the eggs, vanilla, salt, instant coffee, and sugar on high speed for about ten minutes. The mixture will be foamy and stiff when ready.
5. Stir in chocolate and flour by hand.
6. Pour a generous half of the batter into the pan and place mints on top, filling in completely with broken mints where necessary.
7. Pour the rest of the batter on top and smooth.
8. Bake the brownies for 35 minutes, rotating the brownies midway during baking.
When done, the top will have a firm crust but a toothpick inserted in the center will still come out wet.
9. Let the brownies cool completely before lifting them out of the pan and slicing.
10. Sprinkle tops with powdered sugar and serve.