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Preheat oven to 350 F.
Empty one sleeve of thin mints into a Ziploc bag. Crush cookies into
smaller pieces using a rolling pin or wooden spoon. Set aside.
In a medium sized bowl, combine brownie mix, egg, vegetable oil
and milk. Beat until thoroughly mixed.
Line a 9x13” pan with parchment paper or a baking mat. Pour
brownie mixture over the baking mat and spread evenly. Empty
crushed cookies onto the top of the brownie mixture and spread
evenly.
For the cookie
Soften butter in the microwave 10-15 seconds. Combine butter
with both light brown sugar and granulated sugar. Mix until smooth
and mixture becomes fluffy.
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Add egg and vanilla extract and beat until egg is thoroughly
incorporated.
In a separate bowl, combine flour, salt and baking soda. Slowly add
flour mixture to dough batter while mixing at a low speed. Once all
the flour has been added, increase speed to medium until dough
forms. Add mint chocolate chips last and fold into cookie dough.
Take the cookie dough and drop chunks onto the top of the
brownie mixture, gently pressing them down into brownie batter.
Bake for 23-25 minutes at 350F. Remove from oven and allow to
cool before cutting. Since I used a baking mat, I was able to
completely remove the sheet of brookies from the pan before
cutting.
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