Girl Scout Thin Mint Brownies

Trent and I still have some Girl Scout cookies and I wanted to know if there was something I could make with them. So I did. I've never made good brownies, until I made these!

• 1 cup all-purpose flour, spooned and leveled
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cut into pieces
• 8 ounces semisweet or bittersweet chocolate, chopped (I used bittersweet chocolate)
• 1 1/4 cups sugar
• 3 large eggs
• 1 sleeve Girl Scout Thin Mint cookies, chopped. (16 cookies)

NOTE: I also added chocolate frosting but that's because I used unsweetened chocolate instead of semisweet, so it was really bitter.

1. Preheat oven to 350 degrees. 
2. Spray 9 x 9 square pan with Pam with flour (that's my method). In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
3. Place butter and semi-sweet or bittersweet chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth. Remove bowl from heat. 
4. Add sugar; mix to combine. 
5. Add eggs one at a time, and mix to combine. 
6. Add flour mixture; mix just until moistened (do not overmix). 
7. Fold in chopped Girl Scout Thin Mints. 
8. Transfer batter to prepared pan; smooth top.
9. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. 
10. Cool in pan for 30 minutes.