Although we love a classic brownie, when it comes to twists on the classic, nothing beats the combination of chocolate and mint. If you’re a chocolate and mint lover, then you’re in for a treat with these delicious Thin Mint Brownies. These incredible brownies are the perfect blend of fudgy brownie and the irresistible flavor of Thin Mints, the iconic Girl Scout cookies we all know and love.
These brownies are a classic brownie base but are also packed with mint flavor. The combination of the fudgy brownie base and the crunchy Thin Mint cookies inside creates an incredible texture and chocolate mint flavor. These brownies are decadent and the perfect treat to satisfy any chocolate cravings.
Ingredients used in Thin Mint Brownies:
To create these Thin Mint Brownies, we use a few key ingredients that make these brownies so delicious. Here’s what we use:
- Brownie mix: You can use your favorite brownie mix or make them from scratch using the recipe below. If using a mix, opt for a fudgy brownie mix for the best texture.
- Thin Mint cookies: These iconic Girl Scout cookies are the star of the brownies, adding mint flavor and a crunch to the brownies. We add a layer of Thin Mint cookies in the middle of the brownie batter for that perfect balance of minty, cookie goodness.
- Chocolate: You’ll need a combination of semi-sweet or dark chocolate and cocoa powder. The chocolate is melted with the butter to create the base of the brownie batter. This is what creates the rich chocolate flavor.
- Peppermint extract: To ensure there is a strong minty taste, we use a dash of peppermint extract. The extract adds a slight peppermint kick that makes these brownies truly taste like a thin mint cookie.
- Butter: The butter adds richness and flavor while providing that moist, fudgy brownie texture we all know and love.
Tips for the Perfect Thin Mint Brownies:
Here are some tips to ensure your Thin Mint Brownies turn out perfectly every time:
- Thin Mint Cookies Inside: We love stuffing the thin mint cookies inside the brownie batter to provide crunch and flavor.
- Brownie Cook Time: We are looking for the perfect fudgy brownie to make these the ultimate thin mint brownie. One key is to avoid overbaking the brownies to keep them moist and gooey.
- Peppermint Extract: Be generous with the peppermint extract for that minty kick. Adjust the amount according to your personal preference.
- Chocolate: Melt the chocolate slowly and stir frequently to avoid burning them. Use high-quality chocolate chips for the best flavor.
- Cutting: Allow the brownies to cool completely before cutting them into squares to ensure clean and neat slices.
Frequently Asked Questions about Thin Mint Brownies:
Q: Can I use other mint cookies instead of Thin Mints?
A: While Thin Mints are recommended for the authentic flavor, you can use other mint chocolate cookies if you can’t find Thin Mints. Just be aware that the taste and texture may vary slightly.
Q: Can I use fresh mint instead of peppermint extract?
A: Peppermint extract is recommended for the strong and distinct mint flavor in these brownies. Fresh mint will not provide the same flavor.
Q: Can I freeze Thin Mint Brownies?
A: Yes, Thin Mint Brownies freeze well! Just wrap them tightly in plastic wrap or foil and store them in an airtight container in the freezer for up to a month.
Thin Mint Brownies
Equipment
- 9×13" metal baking pan
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 1/2 if morton
- 1 tablespoon vanilla
- 16 thin mint cookies
Instructions
- Preheat the oven to 350F.
- Butter and line a 9-by-13-inch metal baking dish with parchment paper
- In a small saucepan, melt the butter over low heat.
- Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
- Set chocolate mixture aside to cool.
- Sift the flour, espresso powder and cocoa powder into a small mixing bowl. Set aside.
- In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
- Using a rubber spatula, fold the cooled chocolate into the egg mixture.
- Add the flour, cocoa powder, and espresso powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
- Pour half of the batter into the prepared dish and smooth the top with a spatula. Place thin mint cookies in an even layer across the batter. Pour the second half of the batter into the prepared dish and smooth the top with a spatula
- Bake until the top looks slightly cracked and feels soft to the touch, about 25-30 minutes.
- Let cool completely on a wire rack.
- Using a sharp knife, cut into 12 squares, or size desired.
