Chocolate Thin Mint Brownies

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This 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!

Serves: 48

Chocolate Thin Mint Brownies

1 hr, 40 Prep Time

25 minCook Time

2 hr, 5 Total Time

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Ingredients

    Brownies:
  • 1 1/2 cups butter (melted)
  • 3/4 cup cocoa
  • 3 cups sugar
  • 6 eggs (beaten)
  • 1 1/2 teaspoons vanilla
  • 3/4 teaspoon salt
  • 2 1/4 cups flour
    • Mint Frosting Layer:
  • 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 layer:
  • 2 1/4 cups semi-sweet chocolate chips
  • 3/4 cup butter

Instructions

  1. 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.
  2. Spread batter in greased 12 x 17 inch cookie sheet and bake at 350 for 25-30 min.
  3. Cool and then put in the freezer for 20 minutes.
    4. Frosting
  4. Mix butter, milk, powdered sugar and extract. If you want to add color, add in food coloring (you could also use red food coloring).
  5. Remove from freezer and frost brownies, then put in freezer for another 20 minutes.
    6. Chocolate Layer
  6. Melt chocolate chips and butter in the microwave and spread on top of the frosting layer. Freeze another 20 minutes to set.
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https://www.sixsistersstuff.com/recipe/chocolate-thin-mint-brownies/

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Comment on this Recipe

26 Responses to “Chocolate Thin Mint Brownies”

  18. Jen
    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!
    December 15, 2017 at 8:55 am
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    • Cyd
      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!
      March 1, 2018 at 1:58 pm
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