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Fudgy Chocolate Mint Brownies Recipe

Fudgy Chocolate Mint Brownies Recipe

Back in the day, we envied the Girl Scouts, all decked out in sashes and patches, selling delectable Thin Mints to the drooling Mom masses. Today, though we aren’t ones to try to upstage the children, we’re pretty sure they’re going to be green with envy – these Thick Mints (trademark pending) are moist and fudgy chocolate mint brownies covered in a creamy white chocolate frosting. One delicious bite of these and you’ll see that we’ve definitely earned our Brownie points.

Bite Me Bit

"And finally, monsieur, a wafer-thin mint."

-Maitre D, 'Monty Python Meaning of Life'

Ingredients

Chocolate Mint Brownies

1½ cups butter, melted
1½ cups sugar
1½ cups brown sugar
4 eggs
¼ cup brewed coffee, cooled
1 tsp vanilla extract
1½ cups flour
1 cup cocoa powder, sifted
1 tsp baking powder
½ tsp kosher salt
1½ cups chopped chocolate mint sandwich cookies
1 cup semi-sweet chocolate chips
1 cup Junior Mints candy

White Chocolate Frosting

½ cup butter, room temperature
2 cups icing sugar
5oz white chocolate, chopped and melted
2 tbsp whole milk
½ tsp vanilla extract
Drop of green food coloring

Melted chocolate, to drizzle over frosting

Directions

1) For the brownies, preheat oven to 325ºF. Coat a 13x9-inch baking pan with non-stick cooking spray. Line the pan with parchment paper.

2) In a large bowl, whisk melted butter, sugar and brown sugar until combined. Add eggs, coffee and vanilla, continuing to whisk until smooth. Add flour, cocoa powder, baking powder, salt, chopped chocolate mint sandwich cookies, chocolate chips and Junior Mints, stirring just until flour has disappeared. Spread into prepared pan and bake for 45 minutes. Remove from oven and let cool completely before frosting.

3) For the frosting, using an electric mixer, combine butter, icing sugar, melted white chocolate, milk, vanilla extract and a drop or two of green food coloring. Beat on medium speed until a creamy consistency. Spread over cooled brownies and drizzle melted chocolate over top. Refrigerate for an hour before cutting.

Yield: 25-30 brownies

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