Phew. Its Girl’s Scouts camping weekend again. S’mores, rain, cornbread and chilli. This year, the girls go…and the boys stay home. And you – well you get the brownies…..the thin mint ones. Forget After eights, these rock!
In my narrow tunnel of a mind (at least when it comes to football related issues), the season never ends. Once the ‘soccer/football’ league is over, friendlies begin and before you know it…..the cycle begins again.
Somewhat analogous, some might say to the hoarders. But not in the clinical sense. In the case of Girls Scout cookie, the collectors keep the boxes hidden away…till the main selling season is over and then during the ‘break’, they help themselves to box after box…in a paced manner of course till the cookies go into steady decline by which time the cravings are assuaged and its almost time for the ‘league’ again.
Well, that is except they are novices and this is only their second year of selling cookies….like me. In that case, they buy a case of 12 cookies, give them away will nilly and then over lunch with some GS veterans mention their dwindling stockpile. Only to see heaves and puffs and mention of serious treasures of thin mints (perfect frozen in the summer) and other flavours. At which point this little girl sighs to herself. Next year can’t come soon enough. She makes a stern promise to herself to remember to remember to keep some away, so when the low season comes, she has some to hand!
Now, I’d always avoided thin mints, never tasted them because descriptions of ‘Its like After 8, but in a cookie’, put me off. I imagined sticky, creamy, overly sweet filling and I stayed clear. I turned the corner when I actually opened a packet and tasted one and discovered that whilst it had the fragrance and ‘aura’ of the dinner sweets, it had class and character all its own. And then I thought of how the same freshness in a fudgy brownie. And the rest was history. Expecially spurred on by David’s own version of Thin mint brownies.
Except I also had chia seeds, which I love baked for their marvelous crunch. And nutrition.
And so I took
A brownie fudge recipe from CeliaAdded some crushed thin mintsAnd topped with chia seedsBaked….and perfect in no time.
Enjoyable in the lull. And hopefully, next season too.
Brownies to keep my mind warm as we head north, to camp. And chilli and s’mores.
Pray it stays dry this weekend. Please?
Love you too!
16 thin mint cookies, broken into medium sized chunks 1 – 2 tablespoons flaked almonds, raw or toasted (optional)
90g unsalted butter 200g milk chocolate 120g caster sugar 1 teaspoon vanilla extract 1/2 – 1 teaspoon (saigon) cinnamon powder Pinch of salt 2 large eggs, room temperature 60g plain/all purpose flour, sifted 2 tablespoons dutch cocoa powder, sifted 100g milk chocolate chips 2 tablespoons chia seeds
Preheat the oven to 175C and line a 20cm pan with greaseproof paper. Spread half of the cookie chunks at the bottom of the pan along with the flaked almonds.
In a saucepan, melt the butter, then add the chocolate and stir over low heat until melted and smooth. Remove from the heat and stir/whisk in the sugar, vanilla, cinnamon powder and a pinch of salt until combined. Add the eggs, one at a time and whisk to combine. Fold in the flour and cocoa powder with a spatula, until well combined and the texture of the batter changes from fluid & grainy to somewhat smooth and thicker. Sprinkle the chocolate chips over the top and gently fold in.
Pour the batter into the tin, and then sprinkle the remaining crushed cookies over the top. Follow with the chia seeds.
Bake 30 minutes until just firm – don’t open the oven to check in the interim…please and even if you do, don’t press down on the top of the brownies……
Gently lift out of the oven and allow the brownies to cool completely in the tin.
Once cold, carefully lift out paper case and cut the brownies….to desired portion.
I loved the brownies – best eaten in small portions. The cookies and chia seeds made the top and base crunchy and the middle was gooey and fudgy and sweet. I put them in a ziploc in the fridge and ate them in tiny squares. They were quite sweet, perfectly paired with cold, dark coffee, which I don’t drink often by the way but lets just imagine I do!
Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it.
‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more than eating’.