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Cannabis Infused Girl Scout Thin Mints Brownies

Updated: May 22

This super easy recipe allows Ghirardelli's Triple Chocolate Brownie Mix to do the heavy lifting (available on Amazon). You may use other brownie mixes, but this one is the only one that we've found that tastes as good as made-from-scratch brownies. You may use either cannabutter or infused vegetable oil to make this recipe. If you're using cannabutter, make sure to melt it first, to achieve the proper finished texture.

We use our own Get Baked Edibles Cannabis Infused Grapeseed Oil for this recipe. If using our cannabis infused oil, the each brownie will deliver 15 mg of THC per serving.

9 servings


- 1 box Ghirardelli Triple Chocolate Brownie Mix

- 1 sleeve of Girl Scouts Thin Mint Cookies (1/2 box)

- Cooking Spray

- 1 egg

- 1/4 cup water

- 1/3 cup Get Baked Edibles Infused Grapeseed Oil (or infused oil/melted cannabutter of your choice; if using cannabutter, use 5.33 tablespoons of melted cannabutter).

- 1 teaspoon Peppermint Extract


- 1 9" x 9" square baking pan

- 1 small mixing bowl

- 1 medium mixing bowl

- Measuring Spoons

- Rolling Pin

- 1 Plastic Freezer Bag

- 1 large spoon


1/ Preheat oven to 325 degrees. Grease baking pan with the cooking spray

2/ Using a fork or whisk, blend together egg, peppermint extract, infused oil or melted cannabutter, and water in the small mixing bowl. Set Aside.

3/ Place the sleeve of Thin Mint Cookies in freezer bag and seal. Using the rolling pin to crush the cookies. Make sure you don't crush too much, there should be some larger pieces scattered throughout the crumbs.

4/ Pour the baking mix into the medium mixing bowl. Add two thirds of the Thin Mints. Stir until combined.

5/ Add wet ingredients and stir with spoon to combine. Do not overmix, just combine until there are no dry bits of brownie mix.

6/ Pour batter into prepared pan. Top with the remaining one third of the Think Mints.

7/ Bake for approximately 43- 45 minutes, until center is set, but still a bit soft.

8/ Allow to cool in pan before cutting into 9 squares. Remove with spatula. These will keep for a few days in an airtight container, and my also be frozen.

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