Chocolate Thin Mint Brownies

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 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 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.

Related Recipe: Calling all chocolate lovers with this MISSISSIPPI MUD CAKE. It’s so easy to make and loaded with moist chocolate cake, gooey marshmallow and delicious chocolate frosting.

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How to get a clean cut 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 have hundreds of simple and delicious recipes, your family is going to love.

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.

Serves: 48

Chocolate Thin Mint Brownies

1 hr, 40 Prep Time

25 minCook Time

2 hr, 5 Total Time

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  • 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


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



10487 cal


566 g


1451 g


86 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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28 Responses to “Chocolate Thin Mint Brownies”

  1. 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!
    • 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!

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