Fudgy mint brownies topped with a mint buttercream frosting and chocolate ganache. The most incredible dessert that’s perfect for chocolate lovers!
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, a layer of mint buttercream frosting and are then topped with a chocolate ganache. Plus the brownie batter has chopped thin mint girl scout cookies (or mint Oreo’s) mixed in. 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. 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!
How to make mint brownies
Scroll down for the printable recipe and video tutorial.
- Brownies. Make batter according to package, then fold in chopped mint cookies (photo 1). 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 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 mint frosting (photo 4). Spread evenly by tipping the pan from side to side. Refrigerate for 1 hour before cutting.
Tips and tricks
- Line your pan with parchment paper for easier removal.
- Add a few pieces of chopped mint cookies on top of brownie batter right before baking.
- The green food coloring is optional – feel free to omit if desired.
- Instead of the chocolate ganache, you could drizzle over melted chocolate.
- You could skip the ganache and top frosting with some extra 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.
Storing + freezing
- Storage: Cover with plastic wrap or place in an airtight container. Store in 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 freezer for 2-3 months.
More brownie recipes:
- Peanut Butter Brownies with Ganache
- Chocolate Fudge Caramel Brownies
- Cheesecake Brownies
- The Ultimate Fudge Brownies
- Red Velvet Brownies
Chocolate Mint Brownies
- 18 ounce box brownie mix , plus ingredients on box
- 10 thin mint cookies or mint Oreos , chopped (optional)
- 1/4 cup butter , softened
- 2-3 Tablespoons heavy cream or milk
- 2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 3-4 drops green food coloring
- 1 cup semi-sweet chocolate chips
- 6 Tablespoons butter
Optional: 1/2 cup chopped andes mints for topping
- Make brownie mix according to package. Fold in mint cookies if desired and pour into a greased 9×9 pan. Bake according to package directions. Check to make sure a toothpick comes clean. Once your brownies are done, let them cool for about an hour.
- In a medium-sized 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 for 1 hour.
- To make the chocolate ganache, combine butter and chocolate chips and melt in the microwave for 1 minute. Stir and microwave an additional 30 seconds if needed. Stir until smooth and then pour over green frosting and spread evenly by tipping pan from side to side. Refrigerate for 1 hour before cutting.
Don’t you just want to take a bite?! ;)