Gluten-free Brownies + Thin Mints Print Recipe Print Recipe

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}


  • 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!


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

In the microwave (or stove top), melt dark chocolate and butter in a large microwave safe bowl. Stir to combine and set aside.

Using your electric mixer, beat the eggs on medium-high until frothy. Add brown sugar and beat until the mixture is smooth.

Slowly add the melted chocolate mixture into the egg & sugar mixture and carefully mix together. I recommend setting it to medium for about 1 minute – the chocolate should look nice and shiny and smooth.

In a medium bowl, combine the dry ingredients: almond meal (I blended a handful of almonds until it reached a “meal” consistency), rice flour, salt and baking soda; whisk it all together. Add the flour mix into the chocolate mixture and beat well for about a minute. Add in the vanilla and beat another half a minute.

Voila! You now have your brownie batter.

If you are adding nuts, you can stir them in  by hand. Spread 1/2 the batter into your prepared baking pan. If you’re adding thin mints, add a thin layer on top of the batter. Pour remaining batter over the cookies. You may carefully shake the pan to even out the batter.

Bake for 33 to 35 minutes, or until the brownies are set. Careful not to overcook.

Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. You may need to leave the kitchen because it’s tempting to cut right in and watch them all fall apart. Yes, I’m speaking from experience.

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  • postcards and pretties

    oh my …I will kill for a brownie right now

  • Maria

    What a treat! Can I have one? 🙂

  • fashionablecollections

    wow. I’m officially hungry now!

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  • Sara

    I will be making these for sure! Great idea for extra GS Cookies…I need them out of my house!

  • Yadi I

    Thin mints are my weakness. I see Girls Scouts and immediately gain 10 pounds.

  • karen @ our slo house

    Oh yum! Brownies (any kind) are my weakness. They’re like kryptonite to me. 🙁

  • Christina

    wow these look so yummy!


  • Sarah @ Engineering Deliciousness

    In case you’re ever craving these and realize you just polished off your last box of thin mints from the freezer, I made a pretty spectacular homemade version-

  • Lacy

    These are amazing! Whenever my family and I want brownies this is the recipe we use. I haven’t tried any other GF brownie recipes…and I don’t want to! I fed them to a couple of my non GF friends and they said that they were absolutely delicious:) Thanks for the recipe!