If you love chocolate and mint, these Thin Mint Brownies will be your new favorite treat. They combine the fudgy goodness of classic brownies with the delightful taste of Thin Mints, those famous Girl Scout cookies. The result is a brownie that’s rich, minty, and packed with crunchy cookie pieces.
We all enjoy a classic brownie, but adding chocolate and mint takes it to another level. These Thin Mint Brownies are a perfect blend of fudgy brownies and the irresistible flavor of Thin Mints.
Tips for Perfect Thin Mint Brownies
Want your Thin Mint Brownies to be flawless? Follow these tips:
- Cookies Inside: Mix Thin Mint cookies into the brownie batter for extra crunch and flavor.
- Baking Time: To keep your brownies fudgy and gooey, avoid overbaking.
- Peppermint Extract: Use plenty of peppermint extract for a bold mint flavor. Adjust to your liking.
- Chocolate: Melt chocolate slowly and stir often to prevent burning. High-quality chocolate chips work best.
- Cutting: Let the brownies cool completely before cutting for neat, clean slices.
Frequently Asked Questions
Can I use other mint cookies instead of Thin Mints?
Yes, but while Thin Mints give the authentic flavor, other mint chocolate cookies can be substituted. The taste and texture may vary.
Can I use fresh mint instead of peppermint extract?
Peppermint extract is best for a strong, distinct flavor. Fresh mint won’t provide the same effect.
Can I freeze Thin Mint Brownies?
Absolutely! Wrap them tightly in plastic wrap or foil and store in an airtight container in the freezer for up to a month.
Thin Mint Brownies
Ingredients
- – 1 cup butter
- – 14 ounces bittersweet chocolate coarsely chopped
- – 1/2 cup cocoa powder
- – 1 cup all-purpose flour
- – 5 large eggs
- – 1 cup dark brown sugar
- – 1 cup granulated sugar
- – 1 teaspoon salt use 1/2 if Morton
- – 1 tablespoon vanilla extract
- – 16 Thin Mint cookies
Instructions
- Preheat your oven to 350°F.
- Butter a 9-by-13-inch metal baking dish and line it with parchment paper.
- In a small saucepan, melt the butter over low heat.
- Remove from heat and add the chocolate, stirring until melted. If needed, reheat for 10 seconds.
- Set the chocolate mixture aside to cool.
- Sift the flour, cocoa powder, and a pinch of espresso powder into a bowl and set aside.
- In a medium bowl, combine eggs, sugars, salt, and vanilla. Beat on high speed until thick and pale, about 4-5 minutes.
- Fold the cooled chocolate mixture into the egg mixture with a spatula.
- Gently fold in the flour mixture, keeping the batter airy.
- Pour half the batter into the baking dish, spreading evenly.
- Layer Thin Mint cookies over the batter.
- Pour the remaining batter over the cookies and smooth the top.
- Bake for 25-30 minutes, until the top looks cracked and feels soft.
- Let cool completely on a wire rack.
- Cut into 12 squares or your desired size with a sharp knife.