Chocolate Thin Mint Brownies Recipe (2024)

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 (1)

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.

Related Recipe: Calling all chocolate lovers with this MISSISSIPPI MUD CAKE. It’s so easy to make and loaded with gooey marshmallows and nuts.

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Chocolate Thin Mint Brownies Recipe (2)

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How to 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.

Did you know we have a Youtube Channel?

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.

Looking for more delicious brownie recipes? Here are our favorites:

  • Fudgy Nutella Brownies
  • Better Than Anything Brownies
  • Chocolate Raspberry Brownies
  • Texas Sheet Cake Brownies
  • Rocky Road Brownies
  • Buttermilk Brownies with Peanut Butter Frosting
  • Mom’s Famous Chocolate Marshmallow Brownies
  • Copycat Cosmic Brownies Recipe

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Chocolate Thin Mint Brownies Recipe (3)

Serves: 48

Chocolate Thin Mint Brownies Recipe

4.50 from 2 votes

Chocolate Thin Mint Brownies are the perfect dessert to take to a party or potluck. They are a classic family favorite!

Prep Time 1 hour hr 40 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 5 minutes mins

PrintPin

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

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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Chocolate Thin Mint Brownies Recipe (4)

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  1. The Ellis' says:

    These are AMAZING!! I have got to make these!!

  2. 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... :)

  3. 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?

  4. Aprilyn says:

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

  5. Aprilyn says:

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

  6. Hayley @ The Domestic Rebel says:

    I am ALL over these!

  7. 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

  8. Susie says:

    Yikes!! Looottttsss of butter in this recipe!

  9. Kitrina says:

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

  10. Cyd says:

    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:

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

  12. Rosemary says:

    I have been making these for years....they are simply devine !!

  13. Gail l. Helmer says:

    You go girls !!!!!!!!!

  14. 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!

  15. 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

  16. Cyd says:

    It's 1 1/2 cups of butter, then melt it!

  17. Laura H says:

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

  18. Rosa Houchin says:

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

  19. Rosa Houchin says:

    can these be frozen to serve later?

  20. Cyd says:

    They should freeze fine in an airtight container.

  21. 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!

  22. Cyd says:

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

  23. 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.

  24. 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!

  25. 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 :)

  26. 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.

  27. 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.

  28. YUMMY says:

    What!?!? - I mean - wait, What!?!?Sorry! but it seems so overwhelmingly DELICIOUS!!!!!!!!!!

  29. Kimi T says:

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

    Chocolate Thin Mint Brownies Recipe (5)

  30. Momma Cyd says:

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

  31. Christy says:

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

  32. 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/

  33. Genna says:

    Do they have to be stored in a fridge

    Chocolate Thin Mint Brownies Recipe (6)

  34. 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.

  35. 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!

Chocolate Thin Mint Brownies Recipe (7)

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Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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Chocolate Thin Mint Brownies Recipe (2024)

FAQs

How to test if brownies are done? ›

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

Should you refrigerate brownies before cutting? ›

Wait until your brownies have completely cooled to room temperature. As brownies cool, they will solidify and set up, so slicing into them too early can result in brownie squares that fall apart or become a mess very quickly. Note: I don't recommend slicing baked brownies until just before you plan to serve them!

Why do my brownies never cook in the middle? ›

If the edges are overcooked but the centre is not, the temperature of your oven was too hot.

What happens if you use baking soda instead of baking powder in brownies? ›

Without an acid, the required chemical reaction will not occur and your baked goods will end up short and dense. Baking soda that hasn't been activated will also leave a metallic, or even soapy taste in your baking.

What happens when you overmix brownie batter? ›

Over mixing brownie leads to too much air incorporation and can leave your brownie looking and tasting like a chocolate cake. Under mixing will lead to insufficient combination of your core ingredients and so the brownie texture will not form to perfection.

Is it better to overcook or undercook brownies? ›

You don't want to overcook the brownies or they'll dry out; if you undercook them, they might be too raw in the middle.

Can you put undercooked brownies back in the oven? ›

Put the brownies back in the 300 degree oven and bake until a cooking thermometer reads 195 degrees, or about 30 more minutes. Finally, you'll cool the brownies for 30 minutes in the pan, then for 10 minutes on a cooling rack before slicing with a pizza cutter (my favorite tip) and serving.

What should brownies look like in the middle? ›

Brownie doneness indicator #2: Appearance

The brownie's top should have a dry-looking sheen. At the edge of the pan, the brownies should be slightly puffed, and in the middle of the pan, the brownies should be set, and not wobbly.

How long to cook brownies in an 8x8 pan? ›

Instructions:
  1. Preheat oven to 350 degrees, or 325 for dark-coated or glass pans. Grease bottom only of 8” x 8” pan.
  2. Empty Brownie Mix into large bowl.
  3. Stir egg, water, and oil into Brownie Mix with spoon until well blended (about 50 strokes). ...
  4. Spread into greased pan.
  5. Bake in center of oven, 37 –39 minutes.

Do brownies taste better the next day? ›

If your self-control will allow it, we highly recommend eating your homemade brownies the day after you've baked them. Unlike most baked goods, chocolate brownies actually taste better the next day. It's thought the cooling time allows the flavours to meld together and lock in.

How to bake brownies so the edges don't get hard? ›

Be sure to select a light-colored, shiny pan, which will conduct heat evenly. Glass or dark-colored pans can cause the edges to overbake or even burn. Always grease the pan thoroughly with shortening, softened butter, or cooking spray. (Do this even if the recipe doesn't specify.)

Can I bake brownies at 350 instead of 325? ›

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

What makes brownies fudgy vs cakey? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

How to tell when brownies are done? ›

For cake-like brownies, take them out of the oven when they just begin to pull away from the sides of the pan, or when a toothpick inserted in the center comes out clean. For fudgy brownies, bake within the time range stated in the recipe. For very moist brownies, take them out toward the minimum baking time.

What makes brownies go bad? ›

Make Sure They're Airtight

To keep your brownies as fresh as possible, you'll want to place them in an airtight container. Unfortunately, the air is your brownie's biggest enemy, and even a little bit of it can quickly turn soft brownies into dry, crumbly ones.

What is wrong with my brownies? ›

Brownies fail to rise due to the insufficient batter in your baking pan and not enough air has been infused, or your batter may not have enough egg or other key leavening agents. On the other hand, too much beating of eggs or using more leavening agents than recommended can also cause the brownie not to rise.

What makes brownies cakey vs fudgy? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

What is unhealthy in brownies? ›

If you want to eat brownies all day, you probably a) really like brownies and b) feel like you are not allowed to eat brownies. Brownies are considered by most people to be “unhealthy” because they are high in sugar, fat, and calories.

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