Thin Mint Brownies

Thin Mint Brownies

This article may contain affiliate links. If you make a purchase using one of these links, I may be paid a referral fee at no cost to you.

These Thin Mint Brownies with Chocolate Ganache are to die for. Really— so good!

Thin Mint Brownies

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 9×13 baking dish

Ingredients

1 9×13 triple chocolate brownie mix
eggs
oil
water
1 9×13 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 with Chocolate Ganache

Thin Mint Brownies Directions

  1. preheat oven to 350 degrees.
  2. Using a standing mixer, prepare the brownie mix according to the box.
  3. Bake in the oven for 20 minutes.
  4. While the brownies are baking, prepare the frosting.
  5. Using the standing mixer, combine all ingredients and mix on medium speed until combined and smooth.
  6. Scoop frosting into the piping bag.
  7. Once the brownies are baked, let cool to room temperature.
  8. Once the brownies are cooled, pipe the frosting around the brownies.
  9. Using a flat spatula or knife, smooth the frosting out over the brownies.
  10. Set aside while you make the chocolate ganache.
  11. Using a small sauce pan, heat up the heavy whipping cream until it start to simmers.
  12. Pour the chocolate chips into a medium bowl.
  13. Pour the heavy whipping cream over the chocolate chips and let sit for a few minutes.
  14. Using a whisk, mix until smooth.
  15. Pour ganache over the frosting.
  16. Using a ziplock bag and a rolling pin, crush up the grasshopper cookies into crumbles.
  17. Sprinkle the crushed cookies over the ganache.
  18. Place into the fridge for an hour or until ganache hardens.
  19. Cut Thin Mint Brownies with Chocolate Ganache into bars and enjoy!

Pin for later:

Thin Mint Brownies with Chocolate Ganache

Thin Mint Brownies

Makes 1 9x13 baking dish
Course Dessert

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

  1. preheat oven to 350 degrees
  2. Using a standing mixer, prepare the brownie mix according to the box
  3. Bake in the oven for 20 minutes
  4. While the brownies are baking, prepare the frosting
  5. Using the standing mixer, combine all ingredients and mix on medium speed until combined and smooth
  6. Scoop frosting into the piping bag
  7. Once the brownies are baked, let cool to room temperature
  8. Once the brownies are cooled, pipe the frosting around the brownies
  9. Using a flat spatula or knife, smooth the frosting out over the brownies
  10. Set aside while you make the chocolate ganache
  11. Using a small sauce pan, heat up the heavy whipping cream until it start to simmers
  12. Pour the chocolate chips into a medium bowl
  13. Pour the heavy whipping cream over the chocolate chips and let sit for a few minutes
  14. Using a whisk, mix until smooth
  15. Pour ganache over the frosting
  16. Using a ziplock bag and a rolling pin, crush up the grasshopper cookies into crumbles
  17. Sprinkle the crushed cookies over the ganache
  18. Place into the fridge for an hour or until ganache hardens
  19. Cut into bars and enjoy!