When I first made these brownies and took these pictures they turn out a little crispy so I’ve adjusted the recipe so they are soft and more fudge like now, Yum!

Fudge Brownie Mint Cookies

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*10 ounces Dark Chocolate Chips, Ghirardelli 60 percent chocolate

*1/4 cup plus 2 tablespoons extra light olive oil

*1 tablespoon Vanilla Extract

*1/4 teaspoon Cayenne Pepper, optional for a Mexican type brownie

*1 teaspoon Cinnamon

*1/2 teaspoon Sea Salt

*3/4 cup flour to 1 cup

*2 teaspoons Baking Powder

*1/4 cup Special Dark Cocoa Powder

*3 eggs, room temperature

*3/4 cup Brown Sugar

*1/4 cup Sugar

*

**Andes Thin Mints, cut into shapes desired for brownie topping

**1 cup Ghirardelli Dark Melting Wafers, melted topping for brownie cookies

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In a double boiler melt the dark chocolate chips. Then add the extra light olive oil, stir to combine. Stir in the sugar, brown sugar and Vanilla.

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In a glass add eggs, and whisk together. Then add to chocolate mixture.

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Sift together in a mixing bowl the flour, dark cocoa powder, baking powder, sea salt, cinnamon and cayenne Pepper.
Bake in an 350*F. Oven for 8-10 minutes. Let cookies cool 1-2 minutes on baking sheet or whoopie/cookie pan. Now add melted wafers and Andes Thin Mints.

Enjoy!

Lindy