What do you do with five boxes of Girl Scout cookies? Well, if you’re me, you stuff them in brownies, cookies, or you freeze them.

While I was visiting my parents, I discovered  several untouched boxes of Thin Mints, Samoas, and Tagalongs in their pantry. The thing is, they don’t eat Girl Scout cookies. My sister and I shared a few laughs listening to my mom try and defend herself describe all the situations of being asked to purchase the cookies – they found her weakness,  she can’t say no.

Anyways, I had all the fixings for gluten-free brownies and of course I couldn’t resist adding a layer of thin mints to the middle. Right, that defeats the intention of being gluten-free, but I’m the only the strict one – they’re not.

Oh.My.Goodness. They were heaven. No really, we had to wrap them up and put them away so we’d stop picking them apart. I’d say I’m lucky I was able to get in a few photos before it was nothing but an empty plate.

{Created/Photographed by With Style and Grace}

Gluten-free Dark Chocolate Brownies

Print Recipe

{Recipe from Gluten-free Goddess}

Ingredients

• 5 ounces dark chocolate
• 1/2 cup butter
• 2 large eggs
• 1 cup packed light brown sugar
• 1/2 rounded cup almonds, processed into a fine meal
• 1/4 cup brown rice flour
• 1/2 teaspoon salt – I used fine sea salt
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract
• Optional: 3/4 of a package of thin mints – NOT gluten-free
• OR you can add nuts, chocolate chips – or anything else you’d like!

Directions

Preheat oven 350 degrees F. Spray your 8×8-inch baking pan with cooking spray/oil – OR Line with foil and lightly spray.

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