Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsweetened cocoa powder
  • 1/2 all-purpose flour
  • ½ teaspoon salt
  • 1/2 cup unsalted butter (melted (or 3/4 cup melted coconut oil))
  • 3/4 cup light brown sugar
  • ¾ teaspoon peppermint extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 9 Thin Mint cookies or any mint chocolate wafer cookie ((+ 2 more for an optional topping))
  • ¼ teaspoon flaked salt (optional)

Instruction

  • Preheat the oven to 350º and spray an aluminum loaf pan with nonstick cooking spray.
  • In a medium sized bowl mix the cocoa powder, all-purpose flour, and salt together. Pour the dry ingredients through a sifter (or fine mesh strainer) to make sure there are no lumps in the dry ingredients. Set aside.
  • Next, add melted butter, brown sugar, and peppermint extract to a large bowl and mix together on medium/low with a hand held mixer or stand mixer (using an electric mixer is important).
  • In a separate small bowl, add the chocolate chips and melt them in the microwave on high for 15 second intervals, stirring and repeating until the chocolate chips are melted. Set aside.
  • Crack the eggs into the bowl with the butter and sugar mixture and mix on low with a mixer until the eggs are combined.
  • Add melted chocolate chips to the butter mixture and mix on low until all the ingredients are mixed together.
  • Slowly add the flour and cocoa powder to the bowl with the chocolate mixture and mix on low until combined.
  • Pour half of the brownie batter into the greased loaf pan. Then, place 9 thin mint cookies on top of the brownie batter.
  • Pour the remaining brownie batter over the thin mint cookies. Optionally sprinkle on 2 coarsely chopped Thin Mints on top.
  • Bake the brownies at 350ºF for 22-25*.
  • Remove from the oven and sprinkle with flaked sea salt. Let the brownies sit for 10-15 minutes before removing them from the pan.