These Thin Mint Brownies with Chocolate Ganache are to die for. Really--- so good!
I love chocolate mint. It is probably one of my favorite flavor combinations. I have used it with my andes cookies and my mint fudge (which is AMAZING!). This Thin Mint recipe takes chocolate/mint to the next level with the amazing chocolate ganache. You'll make these Mint Brownies again and again. They are a delicious recipe to share or to eat a pan all for yourself. 🙂
Thin Mint Brownies
Makes 1 9x13 baking dish
Ingredients
1 9x13 triple chocolate brownie mix
eggs
oil
water
1 9x13 baking dish fitted with parchment paper
Mint Frosting
1 C unsalted sweet cream butter, softened
3 tbsp heavy whipping cream
2 1/2 C powder sugar
2 tsp mint extract
2 -3 drops of kelly green food coloring
1 piping bag fitted with a star tip
Chocolate ganache
1/2 C unsalted sweet cream butter, melted
1 11 oz bag of milk chocolate chips
1/2 Package of Keebler grasshopper cookies
Thin Mint Brownies Directions
- preheat oven to 350 degrees.
- Using a standing mixer, prepare the brownie mix according to the box.
- Bake in the oven for 20 minutes.
- While the brownies are baking, prepare the frosting.
- Using the standing mixer, combine all ingredients and mix on medium speed until combined and smooth.
- Scoop frosting into the piping bag.
- Once the brownies are baked, let cool to room temperature.
- Once the brownies are cooled, pipe the frosting around the brownies.
- Using a flat spatula or knife, smooth the frosting out over the brownies.
- Set aside while you make the chocolate ganache.
- Using a small sauce pan, heat up the heavy whipping cream until it start to simmers.
- Pour the chocolate chips into a medium bowl.
- Pour the heavy whipping cream over the chocolate chips and let sit for a few minutes.
- Using a whisk, mix until smooth.
- Pour ganache over the frosting.
- Using a ziplock bag and a rolling pin, crush up the grasshopper cookies into crumbles.
- Sprinkle the crushed cookies over the ganache.
- Place into the fridge for an hour or until ganache hardens.
- Cut Thin Mint Brownies with Chocolate Ganache into bars and enjoy!
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Ingredients
Ingredients
- 1 9 x13 triple chocolate brownie mix
- eggs
- oil
- water
- 1 9 x13 baking dish fitted with parchment paper
Mint Frosting
- 1 C unsalted sweet cream butter softened
- 3 tbsp heavy whipping cream
- 2 1/2 C powder sugar
- 2 tsp mint extract
- 2 -3 drops of kelly green food coloring
- 1 piping bag fitted with a star tip
Chocolate ganache
- 1/2 C unsalted sweet cream butter melted
- 1 11 oz bag of milk chocolate chips
- 1/2 Package of Keebler grasshopper cookies
Instructions
Directions
- preheat oven to 350 degrees
- Using a standing mixer, prepare the brownie mix according to the box
- Bake in the oven for 20 minutes
- While the brownies are baking, prepare the frosting
- Using the standing mixer, combine all ingredients and mix on medium speed until combined and smooth
- Scoop frosting into the piping bag
- Once the brownies are baked, let cool to room temperature
- Once the brownies are cooled, pipe the frosting around the brownies
- Using a flat spatula or knife, smooth the frosting out over the brownies
- Set aside while you make the chocolate ganache
- Using a small sauce pan, heat up the heavy whipping cream until it start to simmers
- Pour the chocolate chips into a medium bowl
- Pour the heavy whipping cream over the chocolate chips and let sit for a few minutes
- Using a whisk, mix until smooth
- Pour ganache over the frosting
- Using a ziplock bag and a rolling pin, crush up the grasshopper cookies into crumbles
- Sprinkle the crushed cookies over the ganache
- Place into the fridge for an hour or until ganache hardens
- Cut into bars and enjoy!