Thin Mint Brownies

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter, cut into large cubes
1 1/4 cups white sugar

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3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1/4 teaspoon fine grain salt
1 cup all-purpose flour
10 Thin Mint Cookies, roughly chopped

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. In a large microwave-safe bowl, melt the chocolate and butter on medium (50% power) for 3-4 minutes or until butter is melted.
3. Whisk until chocolate is melted. Stir in sugar and add in eggs, extracts and salt; mixing until thoroughly combined. Gradually add in flour and stir until just combined.
4. Spread 1/2 of the batter into prepared pan. Add an even layer of Thin Mint Cookies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack. Allow to cool completely before cutting.
6. If desired, top with Hot Fudge Sauce and a dollop of freshly whipped cream.

Notes:

- No Thin Mints? Try using Keebler Grasshopper Cookies as a great alternative.
- I used a large round biscuit cutter to create circular shaped brownies.
- I added 1/4 teaspoon of peppermint extract to my Homemade Hot Fudge Sauce for a little added mint flavor.