My dear friend Melissa shared this recipe with me, and of course I had to try it. She also gave me permission to put it on my blog. THANK YOU VERY MUCH MELISSA!

Any of you who know me well, know that my favorite ice cream is cookie mint. So, of course, I instantly took a liking to this recipe. It was really easy to make, and very delicious in the end.

Here are the 3 main ingredients:

A Boxed Brownie Mix, Chocolate Sandwich Cookies, and Andes Mints. There’s no way you could go wrong with these, right?

Grasshopper Brownies

Ingredients

2 boxes of any regular brownie mix (I used 1 family size mix)

6 Tbsp. Flour

About 10 Tbsp. Butter (plus more for pan)

About ½ cup milk

4 eggs

1 package chocolate sandwich cookies

2 bags Andes thin mints

Preheat oven to 350 degrees. Butter a 9” X 13” pan. Cover bottom of pan with parchment paper. Allow a few inches of paper to rise above the long sides of the pan. These will serve as handles to remove the brownies later. Butter the parchment paper.

Make brownies according to package directions with the following exceptions:

- Add 6 Tbsp. Flour to the mix

- Replace oil with melted butter

- Replace water with milk

Chop 1 ½ bags thin mints into coarse chunks. Place sandwich cookies in a large plastic bag and break into pieces with hands and a rolling pin. Stir mints and cookies into brownies by hand- batter will be very thick.

Spoon batter evenly into pan. Bake for 45-55 minutes. Remove pan from oven and cool on a wire rack for 20 minutes. Use parchment paper “handles” to lift brownies from pan and cool completely on wire rack. Cut brownies into preferred serving size and store in an airtight container for up to 3 days.

Looking good, right?

How about now?

Mmmmm.... Delicious! What is amazing about these brownies is that you get a little crunch from the cookies and some gooiness from the melted mints. I will be making these again and again!