Fudgy mint brownies topped with mint buttercream frosting and chocolate ganache. The most incredible dessert that’s perfect for chocolate lovers!
Table of Contents
Fudgy Thin Mint Brownies
I’m a huge brownie fan and love to make fun variations. These thin mint brownies are a favorite, as well as German chocolate brownies, M&M brownie cookies, red velvet brownie cupcakes, and brownie truffles.
Today I’m sharing one of my all-time favorite desserts…TO DIE FOR thin mint brownies! These brownies are loaded with all types of goodness and are the perfect treat for a chocolate lover.
They start with a layer of brownies, and a layer of mint buttercream frosting and are then topped with a chocolate ganache. Plus, the brownie batter has been mixed in chopped thin mint girl scout cookies (or mint Oreos). Talk about what dreams are made of!
Seriously, you have to try these! They’re perfect for a get-together because you DO NOT want the whole pan sitting around, just like with my oreo brownie recipe. Trust me! We love to make them for holidays like St. Patrick’s Day or Christmas since they have a festive green color. So delicious!
Recipe Ingredients
Make this simple with your own brownie box mix! Skip the cocoa powder and flour and bring on a bag of brownies. These mint brownies can be mixed together in no time.
- Brownie mix: You will pick your favorite brownie mix plus the ingredients on the back will still be used along with it.
- Mint cookies: Chop up
- Butter: This is used for both the frosting and the ganache. You will want it to be softened at room temperature for the frosting and melted for the ganache.
- Heavy cream: Use either thick heavy cream or milk for a lighter version.
- Powdered sugar: Add sweetness and thickness to the frosting.
- Peppermint extract: I love the flavor of peppermint with the mint cookies but if you would like extra mint flavoring, add in mint extract too or substitute it.
- Food coloring: Get that beautiful green coloring with a few drops of green dye in your frosting.
- Semi-sweet chocolate chips:
How to Make Mint Brownies
Mix together your brownie mix and add in chopped mint cookies. Layer with creamy mint frosting, then top it with a decadent chocolate ganache. You have just layered the best brownies with mint ever! You can’t go wrong with this brownie recipe at your next party or family game night!
- Brownies. Make batter according to the package, then fold in chopped mint cookies (photo 1).
- Prepare the pan. Pour the batter into a greased 9×9 pan (photo 2) and bake according to package directions. Check to make sure a toothpick comes clean. Once done, let the brownies cool for about an hour.
- Mint frosting. Beat together butter, powdered sugar, cream (or milk), peppermint extract, and green food coloring in a medium-sized bowl until fluffy. Spread mint frosting over cooled brownies with a spatula (photo 3), then refrigerate for 1 hour.
- Chocolate ganache. Add butter and chocolate chips to bowl and melt in microwave for 1 minute. Stir and microwave additional 30 seconds if needed. Stir until smooth, then pour on top of the mint frosting (photo 4). Spread evenly by tipping the pan from side to side. Refrigerate for 1 hour before cutting.
Tips and Tricks
These mint brownies are so simple to make and layer perfectly with each flavor. Try these easy tips and tricks to help make the best chocolate mint brownies. You will love the deliciousness of every bite!
- Line your pan with parchment paper for easier removal.
- Add a few pieces of chopped mint cookies on top of the brownie batter right before baking. You could even use leftovers of this Andes mint cookies recipe!
- The green food coloring is optional – feel free to omit it if desired.
- Instead of the chocolate ganache, you could drizzle it over melted chocolate.
- You could skip the ganache and top frosting with some additional chopped cookies.
- Let bars sit at room temp for 5-10 minutes prior to cutting to keep from cracking.
- Use a sharp knife to cut brownies into squares. For cleaner cuts, wipe the knife off with a paper towel each time you make a cut.
5 star review
“This is the best dessert I have EVER had! It was so delicious and every time I ate another bite I wanted more! Thank you so much for this recipe and I defiantly will be using it again.”
– Wilma
Storing + Freezing
Make these mint brownies ahead of time or enjoy them right away! These are perfect to store in the freezer or in an airtight container in the refrigerator. This helps them stay set up rather than on the countertop where they can crack and settle.
- Storage: Cover with plastic wrap or place in an airtight container. Store in the fridge for up to 5 days.
- To freeze: Cut into squares, then wrap each square in foil or plastic wrap. Place in an airtight container or freezer bag and store in the freezer for 2-3 months.
Recipe FAQs
There are a few ways to make brownies taste better. Using only the yolk instead of the whole egg, use milk instead of water, or even coffee to help enrich the brownies flavor.
It started off as a story that young girls were called brownies and they would go around and do good deads in secret.
It was created in 1893 at the Palmer House Hotel. They were tucked into ladies lunchboxes during that time. These were the ladies that started doing good deads and helping their community.
Fudgy brownies have a higher fat to to flour ratio. In this recipe butter and chocolate are the ingredients to add in order to make them fudgy rather than cake like.
Milk! Milk can help moisten the brownies tremendously compared to water.
It is best to have oil than butter for fudgy brownies. Oil helps the batter raise where the butter spreads the batter thin.
Love dessert with mint? Make this cream cheese mints recipe, next!
More Brownie Recipes
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Chocolate Mint Brownies
Ingredients
Brownies
- 1 (18-ounce) box brownie mix , plus ingredients on box
- 10 thin mint cookies or mint Oreos , chopped (optional)
Mint Frosting
- ¼ cup salted butter , softened
- 2-3 Tablespoons heavy cream or milk
- 2 cups powdered sugar
- ½ teaspoon peppermint extract
- 3-4 drops green food coloring
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 6 Tablespoons salted butter
Optional: 1/2 cup chopped Andes mints for topping
Instructions
Brownies
- Preheat the oven according to package. Make brownie mix according to package. Fold in mint cookies, if desired.
- Line a 9×9-inch pan with parchment paper or spray with nonstick spray. Pour in the batter. Bake according to package directions, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about an hour.
Mint Frosting
- In a medium bowl, beat together the butter, powdered sugar, cream, peppermint extract, and green food coloring until fluffy. Spread mint frosting over cooled brownies with a spatula. Refrigerate 1 hour.
Chocolate Ganache
- In a microwave-safe bowl, add butter and chocolate chips. Microwave 1 minute. Stir and microwave an additional 30 seconds, if needed, until smooth.
- Pour over green frosting and spread evenly by tipping pan from side to side. Chill 1 hour before cutting.
- Slice with a plastic knife for a smooth cut.
Video
Notes
- Instead of the chocolate ganache, you could drizzle it with melted chocolate.
- You could skip the ganache and top frosting with some additional chopped cookies.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bars, Brownies, Chocolate, Desserts, Freezer-Friendly, Nut-Free, Vegetarian
Oh my gosh these were so good. Served them at a ladies luncheon and the guests asked if they could take some home for their husbands. So glad I doubled the batch, as I was then able to send some home with them.
Can you double this recipe and put it in a 9×13 pan?
AMAZING!!
This is the best dessert I have EVER had! It was so delicious and every time I ate another bite I wanted more! Thank you so much for this recipe and I defiantly will be using it again.
Your comment made my day! I’m so glad you enjoyed these brownies!