Thin Mint Brownies

Yields 1 pan of brownies

8 tablespoons (1 stick) unsalted butter
1 cup (6 ounces) semi-sweet chocolate chips
2/3 cup sugar
3 large eggs
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of salt
1 sleeve (10-12 cookies) Thin Mints (or any other chocolate mint cookies), crushed

Preheat oven to 350 degrees F.

In a medium saucepan over low heat, melt together the butter and chocolate and mix until smooth. Remove from heat. Mix in the sugar and eggs until fully combined. Add the flour, cocoa powder, baking powder, and salt, stirring just until combined. Fold in the crushed cookies.

Pour the batter into a greased brownie pan (8 inch square pan or one of similar size). Sprinkle with extra cookie crumbs, if desired. Bake for 20-35 minutes, or until a toothpick inserted in the center comes out almost clean. Do not overbake your brownies! Slightly undercooked brownies will result in a much moister and fudgy brownie. Store in an airtight container at room temperature.