Chocolate Thin Mint Brownies Recipe

Name: Chocolate Thin Mint Brownies Recipe
Prep time: 100 min
Cook time: 25 min
Total time: 125 min
Ingredients: 1 1/2 cups butter; 3/4 cup cocoa; 3 cups sugar; 6 eggs (beaten); 1 1/2 teaspoons vanilla; 3/4 teaspoon salt; 2 1/4 cup flour; 3/4 cup butter (softened); 3 Tablespoons milk; 3 cups powdered sugar; 1 1/2 teaspoons peppermint extract; 4 drops green food coloring (optional); 2 1/4 cup semi-sweet chocolate chips; 3/4 cup butter

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41 Comments

4.50 from 4 votes

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Chocolate Thin Mint Brownies have changed my life for the better. They are the best brownies I have ever tasted. They are the perfect amount of chocolate and mint, and are topped off with the most creamy frosting. You will love them.

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.

How To store Chocolate Thin Mint Brownies:

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.

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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.

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We love our brownie recipes, and it’s hard to pick a favorite, but this one is definitely up there. Watch how to make our Mom’s Famous Chocolate Marshmallow Brownies HERE.

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Questions & Reviews

The Ellis' says:

These are AMAZING!! I have got to make these!!
Susan @ Busy at Home says:

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... :)
SJ @ Homemaker On A Dime says:

Hi, ladies! I'm admiring all your creative posts here so can you please share them with us at the Creative Bloggers' Party & Hop?
Aprilyn says:

I have the recipe for the BYU Mint Brownies. They are AMAZING too!
Aprilyn says:

I have the recipe for the BYU Mint Brownies. They are AMAZING too!
Hayley @ The Domestic Rebel says:

I am ALL over these!
Lauren says:

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! :D
Susie says:

Yikes!! Looottttsss of butter in this recipe!
Kitrina says:

These sound like an amazing holiday treat. Can you tell me about how many this recipe yields?
Cindy says:

My next door neighbor gave me this recipe as a new bride almost 35 years ago. They are my daughter's favorite.
Sarah says:

These look delicious. Also, it's funny that people are whining about fat and sugar on a recipe for sweets... Just saying.
Rosemary says:

I have been making these for years....they are simply devine !!
Gail l. Helmer says:

You go girls !!!!!!!!!
Margaret Anne @ Natural Chow says:

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!
Jacqui says:

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
Cyd says:

It's 1 1/2 cups of butter, then melt it!
Laura H says:

The paper wrapping each stick of butter has the amounts in Tbsp, Oz and Cups. Each stick is 1/2 Cup.
Rosa Houchin says:

Would like to know if these need to be kept refridgerated and can they be frozen to serve later?
Rosa Houchin says:

can these be frozen to serve later?
Cyd says:

They should freeze fine in an airtight container.
Jen says:

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!
Cyd says:

You can make these brownies ahead of time and put them in an airtight freezer container.
Angy Ford says:

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.
Cyd says:

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!
Kristin Pozniak says:

Any idea how much I would cut the recipe down for a 9x13 pan? I can't have that amount of brownie around my house :)
Cyd says:

Hi Kristin. I would just cut the recipe in half. Watch it closely on the cooking time to be sure they are done.
Sophie says:

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. :D Definitely recommend this recipe.
YUMMY says:

What!?!? - I mean - wait, What!?!? Sorry! but it seems so overwhelmingly DELICIOUS!!!!!!!!!!
Kimi T says:

Just made them…very delicious! Should they be stored in the refrigerator or can they be left out? Thanks!
Momma Cyd says:

Either way is fine. We store them in an airtight container.
Christy says:

Are these the same recipe from your blog several years ago? I hope so!
Momma Cyd says:

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/
Genna says:

Do they have to be stored in a fridge
Momma Cyd says:

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.
Jean Pfeiffer says:

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!
Dorothy says:

Do you use salted or unsalted butter in these?
Steph @ Six Sisters says:

Always unsalted unless otherwise stated! :)
Erin J says:

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.
Kristie says:

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.
SM says:

In the equipment, you list Sheet Pan (Quarter), but in the recipe description you list a 12x17 cookie sheet (which is about the size of a Half Sheet Pan). Which is the correct size pan for this recipe? Thanks!
Bobbi @ Six Sisters says:

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 9x13" pans (which is the same size as a quarter sheet pan).