We buy Girl Scout cookies every year and we always have leftover cookies. So what do you make with the leftover cookies? These Thin Mint Chewy Fudge Brownies are just the ticket!

Chewy Fudge Thin Mint Brownie Recipe

My husbands favorite Girl Scout cookie is the Thin Mints variety. I am more of a Samoas kind of girl but this brownie recipe is a rich and decadent milk chocolate brownie which I think complements the Thin Mints cookies to perfection. The key to being able to cut these brownies into squares is to chill the dessert in the refrigerator over night. That is how chewy these brownies are. Yum!

Thin Mint Chewy Fudge Brownies

Ingredients

1-1/2 sticks unsalted butter, room temperature

2 cups milk chocolate chips

3 eggs

1 tsp salt

2 cups sugar

1 TBSP vanilla extract

1-1/2 cup flour

1 box Girl Scouts Thin Mint Cookies, crushed

Directions

Preheat oven to 350, Grease a 9×13 glass baking dish and set aside.

In a small saucepan, heat the butter over medium-low heat until melted. Remove from heat, add chocolate chips and cover, set aside.

In a large bowl, whisk the eggs, sugar, salt and vanilla until thick and cleaning.

Once the chocolate chips have melted whisk the butter and chocolate chips together until smooth and completely melted.

Pour the chocolate into the sugar mixture and whisk until combined.

Fold in the flour until just combined- do not over mix.

Fold in the crushed cookies and pour into prepared pan.

Bake for 30 minutes.

Cool completely.

****REFRIGERATE IN PAN OVER NIGHT.

Cut in to squares and serve.

This really is the most decadent and chewy brownie recipe I have made. I love how chewy the brownie is in relation to the crisp cookie pieces. It really is a delicious recipe. If you did not have Thin Mints cookies you can easily substitute another hard cookie into the recipe.

Have a look at a few of my other brownie recipes like this marshmallow brownie or this caramel brownie recipe.

Happy Baking!

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Thin Mint Chewy Fudge Brownies

Ingredients

1-1/2 sticks unsalted butter room temperature
2 cups milk chocolate chips
3 eggs
1 tsp salt
2 cups sugar
1 TBSP vanilla extract
1-1/2 cup flour
1 box Girl Scouts Thin Mint Cookies crushed

Instructions

Preheat oven to 350, Grease a 9x13 glass baking dish and set aside.
In a small saucepan, heat the butter over medium-low heat until melted. Remove from heat, add chocolate chips and cover, set aside.
In a large bowl, whisk the eggs, sugar, salt and vanilla until thick and cleaning.
Once the chocolate chips have melted whisk the butter and chocolate chips together until smooth and completely melted.
Pour the chocolate into the sugar mixture and whisk until combined.
Fold in the flour until just combined- do not over mix.
Fold in the crushed cookies and pour into prepared pan.
Bake for 30 minutes.
Cool completely.
REFRIGERATE IN PAN OVER NIGHT.
Cut int squares and serve.