TO DIE FOR Thin Mint Brownies Recipe

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TO DIE FOR Thin Mint Brownies Recipe – Fudgy mint brownies topped with a mint buttercream frosting and chocolate ganache. The most incredible dessert that’s perfect for chocolate lovers! 



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


  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate for 1 hour before cutting.


  • 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.
  • To cut: 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.
  • 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.


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