Girl Scout Cookie Brownie Cups
Brownies baked in a cupcake tin, stuffed with four different fillings, and topped with the best girl scout cookies: samoas, tagalongs, trefoils, and thin mints!
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- (1) 18oz family size brownie mix
- 1/4 cup (55g) granulated sugar
- 1 1/2 tbsp unsalted butter, room temp and cubed
- 2 tbsp heavy cream, room temp
- 1/2 cup unsweetened shredded coconut
- 2 tbsp semi sweet chocolate + 1/2 tsp oil (for topping)
- 1/4 cup (65g) creamy peanut butter
- 2 tbsp powdered sugar
- 1 tbsp milk
- 2 tbsp peanut butter, melted (for topping)
- 1/4 cup (55g) unsalted butter, room temp
- 3/4 cup (95g) powdered sugar
- 1 tbsp milk
- 1/8 tsp mint extract *taste and add another 1/8 tsp if you prefer
- Green food coloring
- 1/4 cup (55g) unsalted butter, room temp
- 1 cup (120g) powdered sugar
- 1 tbsp milk
- 1/4 tsp clear or regular vanilla extract
- 2 tbsp sprinkles
Instructions
- 1
Make this first as the caramel will need time to cool. Place the sugar in a saucepan over medium heat. Melt down and continue to whisk until it reaches a rich amber color.
- 2
Remove from heat and quickly whisk in the room temperature butter. Follow with the room temperature heavy cream.
- 3
Mix in the shredded coconut and set aside to cool.
- 4
Preheat the oven to 350F and coat a cupcake tin with nonstick spray.
- 5
Mix the brownies according to the instructions on the box. Pour the batter into the tin, filling about 2/3 of the way full.
- 6
Bake for 18-20 minutes or until they’ve completely puffed up in the center.
- 7
Allow the brownies to cool at room temp for 30 minutes, then transfer to the fridge (still in the tin) for about 45 minutes while you make the fillings.
- 8
Mix together the peanut butter, powdered sugar, and milk until smooth. Reserve the extra 2 tbsp of peanut butter and melt in the microwave when you’re ready to drizzle it on top.
- 9
Leave out at room temp while the brownies chill.
- 10
Mix together all of the ingredients. Dip a toothpick into the food coloring and add to the filling. A little goes a long way.
- 11
Transfer to the fridge while the brownies continue to chill. If it’s too firm when you’re ready to fill them, loosen with a hand or stand mixer.
- 12
Mix together all of the ingredients and fold in the sprinkles last.
- 13
Transfer to the fridge while the brownies continue to chill. If it’s too firm when you’re ready to fill them, loosen with a hand or stand mixer.
- 14
Take the brownies out of the fridge and use a spoon to scoop out the centers. Don’t dig too deep as you don’t want to touch the bottom of the pan.
- 15
For the samoas and tagalongs, fill each hole to the top with the filling. Press the tagalongs into the tops of the cups (hold off on the samoas).
- 16
For the thin mints and trefoils, fill to the top and add an additional teaspoon to overfill the brownies.
- 17
Press the thin mints and trefoils on top of the brownies, allowing the filling to press out the sides.
- 18
Transfer back to the fridge for another 20 minute to allow the fillings to set.
- 19
Once set, run a knife around the edges of the brownies to pop them out.
- 20
For the samoas, melt together the chocolate and oil and drizzle on top of the cups. Press the samoas on top.
- 21
For the tagalongs, drizzle on the extra melted peanut butter. For a perfect drizzle, add to a ziplock bag and snip off a tiny corner.
- 22
All other brownie cups are ready to go. It’s time to dig in!