This Chocolate Thin Mint Brownies Recipe is a family classic. They are the perfect dessert to take to a party or potluck dinner because they make so many (and they are so rich that you can only handle a small brownie at a time).
I am a sucker for anything with mint and chocolate together and these didn’t disappoint.
The combination is truly a match made in heaven.
They really do taste like thin mints in brownie form, and are way more creamy and smooth.
If you are looking for a delicious and simple brownie recipe, this is one you need to try.
Recipe Ingredient Notes
To make Chocolate Thin Mint Brownies, you will need the following ingredients:
Brownies
- Butter
- Cocoa
- Sugar
- Eggs, beaten
- Vanilla
- Salt
- Flour
Mint Frosting
- Butter, softened
- Milk
- Powdered sugar
- Peppermint extract
- Green food coloring , optional
Chocolate
- Semi-sweet chocolate chips
- Butter
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Chocolate Thin Mint Brownies
Brownies
- Pre-heat oven to 350℉.
- In a large bowl, whisk together melted butter and cocoa. Add sugar, eggs, vanilla and salt. Mix well, then stir in flour by hand. Do not over mix.
- Spread batter in greased 12 x 17 inch cookie sheet and bake for 25-30 min.
- Cool and then put in the freezer for 20 minutes.
Frosting
- Mix butter, milk, powdered sugar and extract. If you want to add color, add in food coloring (you could also use red food coloring).
- Remove from freezer and frost brownies, then put in freezer for another 20 minutes.
Chocolate
- Melt chocolate chips and butter in the microwave and spread on top of the frosting layer. Freeze another 20 minutes to set.
Storage Suggestions
These Chocolate Thin Mint Brownies can sit at room temperature for a few hours, but after that, we would recommend storing them in the refrigerator in an airtight container for 3-4 days.
If you are making them more than 4 days in advance, we highly recommend placing them in an airtight container (try to not stack them. You may need a few containers), and removing them from the freezer 24 hours before serving.
How to clean cut Thin Mint Brownie:
There are three things to know to get a perfectly clean-cut brownie.
- Cool your brownies completely before cutting (chilled in the refrigerator is even better!).
- Use a sharp knife. A lot of problems in the kitchen can be solved by using a really good knife.
- Run your knife under warm-hot water before cutting.
- Wipe your knife on a paper towel, or cutting board edge, after each cut if frosting has accumulated.
- You may need to re-heat your knife in the hot water throughout the cutting process, for best results.
Looking for more delEnjoy More Delicious Brownies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
Chocolate Thin Mint Brownies Recipe
Ingredients
Brownies
- 1 ½ cups butter
- ¾ cup cocoa
- 3 cups sugar
- 6 eggs, beaten
- 1 ½ teaspoons vanilla
- ¾ teaspoon salt
- 2 ¼ cup flour
Mint Frosting
- ¾ cup butter, softened
- 3 Tablespoons milk
- 3 cups powdered sugar
- 1 ½ teaspoons peppermint extract
- 4 drops green food coloring , optional
Chocolate
- 2 ¼ cup semi-sweet chocolate chips
- ¾ cup butter
Instructions
- Pre-heat oven to 350℉.
Brownies
- In a large bowl, whisk together melted butter and cocoa. Add sugar, eggs, vanilla and salt. Mix well, then stir in flour by hand. Do not over mix.
- Spread batter in greased 12 x 17 inch cookie sheet and bake for 25-30 min.
- Cool and then put in the freezer for 20 minutes.
Frosting
- Mix butter, milk, powdered sugar and extract. If you want to add color, add in food coloring (you could also use red food coloring).
- Remove from freezer and frost brownies, then put in freezer for another 20 minutes.
Chocolate
- Melt chocolate chips and butter in the microwave and spread on top of the frosting layer. Freeze another 20 minutes to set.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These are AMAZING!! I have got to make these!!
These remind me of something my mom made called creme de menthe brownies. As far as I can tell this is inentical except it used the liqour instead of the peppermint extract. I am craving them now! Maybe I’ll do some baking… 🙂
Hi, ladies! I’m admiring all your creative posts here so can you please share them with us at the Creative Bloggers’ Party & Hop?
I have the recipe for the BYU Mint Brownies. They are AMAZING too!
I have the recipe for the BYU Mint Brownies. They are AMAZING too!
I am ALL over these!
I LOVE YOUR GIRLS’S BLOG!!! I am one of 4 girls and it is the best!!! I feel “at home” when I am on your page! 😀
Yikes!! Looottttsss of butter in this recipe!
These sound like an amazing holiday treat. Can you tell me about how many this recipe yields?
My next door neighbor gave me this recipe as a new bride almost 35 years ago. They are my daughter’s favorite.
These look delicious. Also, it’s funny that people are whining about fat and sugar on a recipe for sweets… Just saying.
I have been making these for years….they are simply devine !!
You go girls !!!!!!!!!
Okay this looks seriously delicious. Now I’ve got chocolate on the brain! You can bet I’ll be trying this out next week. Thanks for the awesome recipe!
Is this 1 1/2 cups of butter then you melt it or is it butter melted then you measure out 1 1/2 cups? If the latter how much butter do you need for 1 1/2 cups of melted butter? Thanks
It’s 1 1/2 cups of butter, then melt it!
The paper wrapping each stick of butter has the amounts in Tbsp, Oz and Cups. Each stick is 1/2 Cup.
Would like to know if these need to be kept refridgerated and can they be frozen to serve later?
can these be frozen to serve later?
They should freeze fine in an airtight container.
How long can these brownies be made ahead of time? I have a cookie exchange on Christmas Eve but I would like to make them about a week ahead of time.
1. Can this be done without them tasting bad/old?
2. If yes, would you suggest I put them in an airtight container in the fridge, freezer or at room temperature?
3. And if yes, should I make the entire bar including the mint and chocolate frosting on top before I put them in the container or should I just make the brownies, freeze those and then on the day before make the mint and frosting topping?
Thanks!
You can make these brownies ahead of time and put them in an airtight freezer container.
This is my favorite brownie recipe by far! What is the trick for keep the layers from coming apart? I’ve heard of using a toothpick to connect the layers before freezing.
Hi Angy. I was googling the question you had about frosting separating from the brownies. The answer goes against the recipe directions. Ha Ha. It says to frost the brownies when they are slightly warm. I’m thinking to let the brownies cool and then frost with the mint layer. Then let that set up or even cool slightly then add the chocolate layer. I don’t know if this will make much difference, but I tried. We haven’t really had a problem with them separating. Keep us updated! Thanks so much for stopping by sixsistersstuff and have a great week!
Any idea how much I would cut the recipe down for a 9×13 pan? I can’t have that amount of brownie around my house 🙂
Hi Kristin. I would just cut the recipe in half. Watch it closely on the cooking time to be sure they are done.
I made this recipe last winter for my family and everyone loved it! I love thin mints and I’m so happy to have found this recipe. 😀 Definitely recommend this recipe.
What!?!? – I mean – wait, What!?!?
Sorry! but it seems so overwhelmingly DELICIOUS!!!!!!!!!!
Just made them…very delicious! Should they be stored in the refrigerator or can they be left out? Thanks!
Either way is fine. We store them in an airtight container.
Are these the same recipe from your blog several years ago? I hope so!
This is the recipe that has always been out there for these specific brownies. We also have some Andes Mint Brownies – https://www.sixsistersstuff.com/recipe/andes-mint-brownies/
Do they have to be stored in a fridge
These Chocolate Thin Mint Brownies can sit at room temperature for a few hours, but after that, we would recommend storing them in the refrigerator in an airtight container for 3-4 days.
If you are making them more than 4 days in advance, we highly recommend placing them in an airtight container (try to not stack them. You may need a few containers), and removing them from the freezer 24 hours before serving.
I’ve been making this recipe for my family for 5 or 6 years, and they are so addicting they are now called “crack brownies.” They are indeed AMAZING!
Do you use salted or unsalted butter in these?
Always unsalted unless otherwise stated! 🙂
My mom and I love this recipe. She has had this requested multiple times from church members. We always make a little extra mint frosting.
I made this recipe years ago. But this time with this particular recipe, the mint icing never set up. It was runny. Recipe should have said to add milk in 1 tablespoon intervals as needed. I think 1 or 2 tablespoons would have been enough. 3 was way too much.
In the equipment, you list Sheet Pan (Quarter), but in the recipe description you list a 12×17 cookie sheet (which is about the size of a Half Sheet Pan). Which is the correct size pan for this recipe? Thanks!
Any time we call for a sheet pan, it will be a half size. I don’t believe we use quarter sheet pans in any of our cooking, instead we opt for 9×13″ pans (which is the same size as a quarter sheet pan).