Talk about a decadent, minty treat. You’re going to love these Thin Mint Brownies. It’s a small batch recipe perfect for no leftovers.
Best Chocolate Mint Brownies!
Where are my Thin Mint lovers at?! We have the most perfect recipe for you to eat your Thin Mints and brownies too.
Introducing –> Thin Mint Brownies! While these are mint brownies, they’re actually made with thin mint wafer cookies too, really one-upping any classic brownie recipe.
At Fit Foodie Finds, we’re all about food freedom, which is why we’re empowering you to make this ultra fudgy mint brownie recipe.
Why you’ll love it!
- Cocoa powder: cocoa powder is what makes these super chocolatey.
- Flour: all-purpose flour is a classic brownie ingredient. We don’t recommend swapping for anything else.
- Butter: you’ll need unsalted butter for this recipe. We also tested it with coconut oil (see note in the recipe card).
- Brown sugar: light brown sugar is the sweetener.
- Peppermint extract: in addition to Thin Mint Cookies, we’re using a little peppermint extract to make these super minty!
- Eggs: you need 2 large eggs for this.
- Chocolate chips: chocolate chips help make these mint brownies extra fudgy.
- Thin mint cookies: if you have real Thin Mint cookies, we suggest those, but you can also use any chocolate mint wafer cookie such as THESE.
- Mix dry ingredients (cocoa powder, flour, salt).
- Combine melted butter, brown sugar, and peppermint extract in a stand mixer.
- Melt chocolate chips in medium bowl.
- Add eggs to the stand mixer and mix. Then, add melted chocolate. Slowly add the dry ingredients and mix.
- Add half hte batter to the bottom of the pan. Then, line with Thin Mints. Pour the remaining batter on top and spread it out.
- Bake at 350ºF for 20-22 minutes.
Electric hand mixer: We strongly recommend using an electric hand mixer to get out all of the lumps.
Aluminum loaf pan: Use an aluminum loaf pan instead of a ceramic or glass loaf pan.
Parchment paper: we highly encourage you to use parchment paper to make the removal process as easy as possible.
- Sea salt: sea salt is always a good idea when making brownies. It’ll help make them extra sweet and chocolatey.
- Fresh whipped cream: homemade whipped crema is so easy to make and excellent with brownies.
- Ice cream: when in doubt, serve your brownies with ice cream. We recommend either vanilla or mint chip!
Let brownies cool completely. Then, transfer them into an airtight container and store them in a cool, dark place for up to 5 days.
Let your mint brownies cool, then tightly wrap them in tin foil and remove as much air as possible. Store in the freezer for up to 3 months.
- 1/2 cup unsweetened cocoa powder
- 1/2 all-purpose flour
- ½ teaspoon salt
- 1/2 cup unsalted butter melted (or 3/4 cup melted coconut oil)
- 3/4 cup light brown sugar
- ¾ teaspoon peppermint extract
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 9 Thin Mint cookies or any mint chocolate wafer cookie (+ 2 more for an optional topping)
- ¼ teaspoon flaked salt optional
Preheat the oven to 350º and spray an aluminum loaf pan with nonstick cooking spray.
In a medium sized bowl mix the cocoa powder, all-purpose flour, and salt together. Pour the dry ingredients through a sifter (or fine mesh strainer) to make sure there are no lumps in the dry ingredients. Set aside.
Next, add melted butter, brown sugar, and peppermint extract to a large bowl and mix together on medium/low with a hand held mixer or stand mixer (using an electric mixer is important).
In a separate small bowl, add the chocolate chips and melt them in the microwave on high for 15 second intervals, stirring and repeating until the chocolate chips are melted. Set aside.
Crack the eggs into the bowl with the butter and sugar mixture and mix on low with a mixer until the eggs are combined.
Add melted chocolate chips to the butter mixture and mix on low until all the ingredients are mixed together.
Slowly add the flour and cocoa powder to the bowl with the chocolate mixture and mix on low until combined.
Pour half of the brownie batter into the greased loaf pan. Then, place 9 thin mint cookies on top of the brownie batter.
Pour the remaining brownie batter over the thin mint cookies. Optionally sprinkle on 2 coarsely chopped Thin Mints on top.
Bake the brownies at 350ºF for 22-25*.
Remove from the oven and sprinkle with flaked sea salt. Let the brownies sit for 10-15 minutes before removing them from the pan.
Tips & Notes
- Bake time varies based on the oven and remember that these are fudgy brownies, so you want them gooey in the middle! Be careful not to overbake.
- We strongly recommend using an electric hand mixer to get out all of the lumps.
- Make sure to use an aluminum loaf pan NOT a ceramic or glass loaf pan.
- We used parchment paper in the pan and it was a game changer.
Calories: 552kcal Carbohydrates: 68g Protein: 5g Fat: 31g Fiber: 5g Sugar: 22g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.