My Aunt Val is an A+ Girl Scout troop leader. She loves girl scouts. If it were not for her, I probably would not have gotten involved when I was a little kid. One of my best memories growing up was when I got to tag along with her and her troops on a camping trip. I had a BLAST. So now whenever I think of Girl Scout Cookies, I think of her.
About 20 years ago, Aunt Val and her family moved away from New Hampshire, and back to Colorado. I have not seen them since. She doesn't have a Facebook account, so I have not really stayed in touch with her. But have kept tabs on my cousins over the years.
About a year ago, I received a random email from her. I opened it up to read that she has joined Pinterst! Not only that while she was searching for Girl Scout Cookie recipes, and she stumbled upon my Samoa Cookie Dip. She fell in love, went to print it off, and then while doing so she looked over and saw my photo in the side bar. Oh my gosh moment..... this is my Niece! She didn't even know I had this little ol' piece of internet.
How neat right? The Internet has great powers of bringing people together.
This past weekend, I picked up my cookie order from a friend. As I stuffed my faces with scary amounts of Samoas and Thin Mints, I started reminiscing about my childhood. I am not sure I can eat a Girl Scout Cookie without thinking of Aunt Val....
So if she's reading (not sure if she does still...) These brownies are for you Aunt Val!
Samoa Fudge Brownies
- 1 cup of butter
- 3 oz chopped milk chocolate
- 1/2 cup unsweetened coco powder
- 1 1/4 cups of sugar
- 3 eggs
- 2 tbs vanilla extract
- 1/4 a cup of plain Greek yogurt.
- 1/2 cup all purpose flour
- 1 tsp salt
- 1.5 boxes Samoa Girl Scout Cookies, half of them chopped and reserve the other half for topping
In a small sauce pan melt butter and milk chocolate together. Remove from heat and allow to cool slightly.
In a medium mixing bowl mix sugar, eggs and vanilla extract together. Whisk in the butter mixture. Using a rubber spatula mix in flour, cocoa powder, salt and chopped cookies. Once combined fold in Greek yogurt.
In a greased 9x13 cake pan, spread brownie batter on the bottom. Top with remaining cookies. Bake at 350 for about 30 minutes, or until a tooth pick is inserted and comes out clean. Allow to cool completely before slicing.