Truffle brownies are the brain-child of Dorothy over at Crazy for Crust. I decided to make a Thin Mint version the other day and it was the best decision I made this week.
(The worst decision I made was texting while on the treadmill at a 9.5 incline. Forget texting and driving, they need a PSA for that.)
My mom can't stop talking about how these are the perfect brownie, so you can take that as a good sign. She's something of a brownie connoisseur, so you can trust her.
Thin Mint Truffle Brownies
Recipe adapted from Oreo Truffle Brownies by Crazy for Crust
-Betty Crocker Fudge Brownie Mix (and ingredients to make)
-4 oz cream cheese, softened
-1 pkg Thin Mints or Keebler Grasshoppers
-1 cup milk chocolate chips
Prepare brownies according to package directions and bake in a foil-lined 8x8 inch pan. (For some reason I usually have to cook these brownies about 5 minutes extra, so make sure you test with a toothpick. This is the best brownie base ever so it's worth the hassle. Do not overcook because you do want your brownie to be fudgy.) Allow to cool for about half an hour.
Meanwhile, crush Thin Mints in a food processor to fine crumbs. Mix together cookie crumbs and cream cheese until very well combined. I use a mixer.
Spray your hands/fingers with Pam and press truffle mixture on top of brownies evenly. I find the layers stay intact best if the brownies aren't cold when you press the mixture on top. Slightly warm is probably good. Be sure to press down pretty firmly.
Melt chocolate chips in a small bowl at 50% power stirring every 30 seconds until melted. (This will probably take 1 1/2-2 minutes.) Do not overheat.
Spread chocolate evenly over truffle layer on brownies and move to the refrigerator to cool completely.
To cut, pull brownies out of pan using the excess foil and peel down from all sides. Allow to sit on counter for about 20 minutes. (If you try to cut the chocolate while cold it will crack.)
Use a sharp knife to cut the brownies into squares. Store in the refrigerator.