confession: within the last 8 months i have changed my belief system about brownies.

so, i told one of my best friends {one who makes amazing food-products frequently} that i felt that brownies should only be made from a box. i had never had “real” brownies.

my granny, {may she rest in peace} always made, what she called “saucepan” brownies.
to this day, i will say it is THEE ONLY thing i ever had from her kitchen that i said, “eh. i don’t need that immediately in my body!” {she made bread that is now sold in bread stores…revolutionized the ginger snap… etc. she was brilliant with an oven.}


so i told my friend i wasn’t sure i believed in brownies unless they came from a costso box that said ghiradelli on them…

my girlfriend then brought me the fudgiest, gooiest brownies i’ve ever had and declared them “real”. it was just days after having a baby, and i tell you, without getting too dramatical on you… oh ok i will:

it was like i was stevie wonder with a new set of eyes!

this is such a great brownie recipe that i knew with a little extra minty love they’d fit right into my chocolate/mint and girl scout cookie phase i seem to go through this time of year…

so, i whipped up some tags, ya know, “just because”, that you can take with a box of thin mints, or a stack of these brownies, or a bag of these thin mint stuffed oreos that my girl ashton made over at something swanky! {but really they could go on anything, all year…}

click on this to go see her recipe and pin it for later too:
want to download all of these cute tags?
note: the round tags are 2in and could be printed on round stickers,
the other two are 4 to a page so they’ll be about 4×5 when cut.
cute, right??

thick n fudgy thin mint brownies {from scratch}

2 sticks butter
2 cups sugar
2 tsp. vanilla extract
4 eggs
3/4 cup Hershey’s cocoa
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 pkg. chocolate chips {i use semi-sweet ghiradelli}
1/2 box thin mints {or grasshoppers, or the good homemade kind!}, roughly broken
1-1/2 bags of Dark Mint Dove® Chocolates, opened

what to do:

preheat oven to 350 and grease a 9 X 13 pan.  in a sauce pan, melt the butter.  remove from heat, and stir in sugar and vanilla.  add eggs, one at a time, beating well with
a spoon {or transfer to a mixer.}  add cocoa, and beat until well blended.  add flour, baking powder, and salt, beat well.  stir in chocolate chips and fold in thin mints.  pour batter into pan.  bake (30 – 35 minutes), and let rest for 2-3 minutes for middle to “deflate” and then place opened Dove® chocolates over the top while it’s still hot and leave them to melt. {if you spread them, you’ll lose the cool swirls!}.

{to use recipe as non-mint perfect fudgy brownies, just omit the chocolate on top, thin mints, and use 1 whole bag of chocolate chips instead of 1/2.}

note: these are perfect the first day, and fudgier the second.