Chocolate Thin Mint Brownies Recipe

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5 from 1 vote
Published: March 2, 2022Author: Camille Beckstrand
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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.
Chocolate Thin Mint Brownies Recipe

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 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 get a clean cut Thin Mint Brownie:

There are three things to know to get a perfectly clean-cut brownie.

  1. Cool your brownies completely before cutting (chilled in the refrigerator is even better!).
  2. Use a sharp knife. A lot of problems in the kitchen can be solved by using a really good knife.
  3. Run your knife under warm-hot water before cutting.
  4. Wipe your knife on a paper towel, or cutting board edge, after each cut if frosting has accumulated.
  5. You may need to re-heat your knife in the hot water throughout the cutting process, for best results.
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We take you through each recipe, step by step, and show you exactly how to make it. We also test each one of our recipes, before posting it, so you know they are picky eater approved.

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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Serves: 48

Chocolate Thin Mint Brownies Recipe

5 from 1 vote
Chocolate Thin Mint Brownies are the perfect dessert to take to a party or potluck. They are a classic family favorite!
Prep Time 1 hr 40 mins
Cook Time 25 mins
Total Time 2 hrs 5 mins
Print Pin

Ingredients

Brownies

  • 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

Mint Frosting

  • 3/4 cup butter softened
  • 3 Tablespoons milk
  • 3 cups powdered sugar
  • 1 1/2 teaspoons peppermint extract
  • 4 drops green food coloring optional

Chocolate

  • 2 1/4 cup semi-sweet chocolate chips
  • 3/4 cup butter

Instructions

  • Pre-heat oven to 350 degrees.

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

These brownies are perfect for when feeding a crowd! They can be cut smaller to feed more people. 

Nutrition

Serving: 1 g · Calories: 262 kcal · Carbohydrates: 30 g · Protein: 2 g · Fat: 16 g · Saturated Fat: 9 g · Cholesterol: 52 mg · Sodium: 147 mg · Potassium: 87 mg · Fiber: 1 g · Sugar: 23 g · Vitamin A: 390 IU · Calcium: 15 mg · Iron: 1 mg

Equipment

  • Cookie Sheet
  • Mixing Bowl
  • Whisk

Recipe Details

Course: Dessert
Cuisine: American

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  1. The Ellis' says:
    April 20, 2011
    These are AMAZING!! I have got to make these!!
  2. Susan @ Busy at Home says:
    May 1, 2011
    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... :)
  3. SJ @ Homemaker On A Dime says:
    May 9, 2011
    Hi, ladies! I'm admiring all your creative posts here so can you please share them with us at the Creative Bloggers' Party & Hop?
  4. Aprilyn says:
    May 27, 2012
    I have the recipe for the BYU Mint Brownies. They are AMAZING too!
  5. Aprilyn says:
    May 27, 2012
    I have the recipe for the BYU Mint Brownies. They are AMAZING too!
  6. Hayley @ The Domestic Rebel says:
    September 4, 2012
    I am ALL over these!
  7. Lauren says:
    November 8, 2013
    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
  8. Susie says:
    November 11, 2013
    Yikes!! Looottttsss of butter in this recipe!
  9. Kitrina says:
    November 11, 2013
    These sound like an amazing holiday treat. Can you tell me about how many this recipe yields?
  10. Cyd says:
    November 11, 2013
    Just click on the MAGIC button under the picture on our post and then click on NUTRITION. It will give you all of the nutritional info and servings on each recipe. Even includes weight watcher points. :)
  11. Cindy says:
    November 11, 2013
    My next door neighbor gave me this recipe as a new bride almost 35 years ago. They are my daughter's favorite.
  12. Sarah says:
    November 11, 2013
    These look delicious. Also, it's funny that people are whining about fat and sugar on a recipe for sweets... Just saying.
  13. Rosemary says:
    November 12, 2013
    I have been making these for years....they are simply devine !!
  14. Gail l. Helmer says:
    November 12, 2013
    You go girls !!!!!!!!!
  15. Margaret Anne @ Natural Chow says:
    November 29, 2014
    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!
  16. Jacqui says:
    December 1, 2014
    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
  17. Cyd says:
    December 1, 2014
    It's 1 1/2 cups of butter, then melt it!
  18. Laura H says:
    December 9, 2015
    The paper wrapping each stick of butter has the amounts in Tbsp, Oz and Cups. Each stick is 1/2 Cup.
  19. Rosa Houchin says:
    December 14, 2015
    Would like to know if these need to be kept refridgerated and can they be frozen to serve later?
  20. Rosa Houchin says:
    December 14, 2015
    can these be frozen to serve later?
  21. Cyd says:
    December 15, 2015
    They should freeze fine in an airtight container.
  22. Jen says:
    December 15, 2017
    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!
  23. Cyd says:
    December 19, 2017
    You can make these brownies ahead of time and put them in an airtight freezer container.
  24. Angy Ford says:
    February 28, 2018
    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.
  25. Cyd says:
    March 1, 2018
    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!
  26. Kristin Pozniak says:
    September 29, 2019
    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 :)
  27. Cyd says:
    October 14, 2019
    Hi Kristin. I would just cut the recipe in half. Watch it closely on the cooking time to be sure they are done.
  28. Sophie says:
    December 10, 2019
    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.
  29. YUMMY says:
    December 23, 2020
    What!?!? - I mean - wait, What!?!? Sorry! but it seems so overwhelmingly DELICIOUS!!!!!!!!!!
  30. Kimi T says:
    June 5, 2021
    Just made them…very delicious! Should they be stored in the refrigerator or can they be left out? Thanks!

    5 stars

  31. Momma Cyd says:
    June 7, 2021
    Either way is fine. We store them in an airtight container.
  32. Christy says:
    January 24, 2022
    Are these the same recipe from your blog several years ago? I hope so!
  33. Momma Cyd says:
    January 24, 2022
    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/
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