In case you haven’t noticed it’s Girl Scout Cookie season. I remember being forced to wear the those crazy green dresses with the sash, nowadays the kids can wear whatever they want? Hot Topic doesn’t seem like appropriate Scout wear, but I’m just an old lady set in her ways I guess.

With an abundance of Thin Mints, baking was inevitable and what better way than to put the cookie in a brownie, in the shape of a cupcake. It’s the Turkducken of sugar highs.

ingredients:
8 ounces chocolate chips
1 stick butter
1 cup sugar
3 large eggs
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 cup Valrhona cocoa powder
12 Thin Mint Girl Scout Cookies

Preheat oven to 350 degrees. Prep a cupcake pan with liners.

In a double boiler, melt the chocolate chips and the butter, stirring constantly. Once melted and combined, carefully take off the heat and let cool for a few minutes. Whisk in the sugar until smooth. Then quickly add the vanilla and eggs, whisking constantly, you don’t want them to cook.

Carefully add in the flour and cocoa, just whisking until combined.

Spoon a small amount (just about 1 Tablespoon) of batter into each liner. Place one Thin Mint Cookie on top then cover with more batter – covering the cookie completely.

Bake for approx 20-25 mins until done, let cool on a wire rack.

For Girl Scout cookie lovers, this is heaven. The mint really infuses itself into the brownie. Thanks Girl Scouts, see ya next year!