FAT MINT BROWNIES
Jennifer Mejia
Having two boys, luckily I won't ever have to sell Girl Scout Cookies. Not that I don't love so many of their varieties. Indeed, I do! But something about having to guilt all of my friends into buying 10 boxes each, having an entire room of my apartment hijacked when the shipment comes in, and then delivering all of them, doesn't appeal to me. Buying the cookies is a completely different story. Fortunately for my friends, I don't have to be guilted into buying anything. The guilt comes later after I've inhaled an entire box of Thin Mints in 30 minutes. Turns out I'm not alone. According to a recent Girl Scouts of America survey, Thin Mints "managed to win over more states (24) and earn more individual votes, in total, than any other cookie."
Although I love their flavor, I've never been one to have something thin and crispy as my dessert of choice when I'm deciding where to waste my calories. I like things that are thick and moist that I can sink my teeth into. So, if you're anything like me, you'll LOVE my Fat Mint Brownies.
These brownies have the perfect balance of chocolate and mint! They are ridiculously moist and seem to melt in your mouth. The secret is a chocolate sauce that goes into the brownie batter. Four eggs helps, also! As you can see from the photo, the brownie has two icings. Creme de menthe is used to flavor the mint layer, and using dark chocolate (at least 53% cacao) keeps the sweetness perfectly balanced. Do yourself a favor and make the chocolate sauce ahead of time. It can be stored in the refrigerator for up to two weeks. This recipe requires a few steps, but each is very simple, so don't be intimidated by that part. I promise, if you love Thin Mint Cookies, you will think you've died and gone to heaven after eating these. And besides, the name is soooo much better because who really likes a "thin" anything?
Chocolate Sauce (make ahead!)
¾ cup 100% unsweetened cocoa powder (I like Ghirardelli)
1 ¼ cups water
1 ½ cups granulated sugar
pinch kosher salt
1 ½ teaspoons pure vanilla extract
Brownies
1 cup (2 sticks) salted butter
1 cup granulated sugar
4 large eggs
1 ½ c chocolate sauce
1 teaspoon pure vanilla extract
1 cup all purpose flour
Mint Icing
2 cups confectioners sugar
¼ cup Crème de Menthe liqueur
½ cup (1 stick) salted butter
Chocolate Icing
6 tablespoons salted butter
1 cup dark chocolate chips (at least 53% cacao)
In a large saucepan (about 4 quarts), combine cocoa powder, water, sugar, and salt over medium heat, and bring to a boil, stirring constantly. Allow it to boil for 2 minutes, stirring constantly. Remove from heat and add vanilla. Allow to cool. This chocolate sauce may be stored in a jar in the refrigerator for up to 2 weeks. It goes directly into the brownie batter.
chocolate sauce being poured into the brownie batter
Preheat the oven to 350 degrees. Butter and flour the bottom and sides of a 9x13 glass pan. Cream the butter and sugar in the bowl of an electric mixer fitted with a wire whisk. Add eggs, previously made chocolate sauce, and vanilla, and mix well. Add flour and mix until just combined. Spread batter evenly in the pan and bake for 30 minutes. Allow to cool completely. If the brownies are too warm when iced, the icing will melt.
In the bowl of an electric mixer, beat confectioners sugar, crème de menthe, and ½ cup butter on high speed until well blended. Spread mint icing over cooled brownies.
In a double boiler or in a saucepan over low heat, melt chocolate chips and butter. Cool about 10 minutes and pour over mint icing, spreading evenly. Cool brownies in refrigerator for at least 1 hour to set icing. Cut and store in the refrigerator.