Thin Mint Brownies

If you love chocolate mint, these Thin Mint Brownies are exceptional! Girl Scout Thin Mint cookies are used in both the homemade brownies and the frosting! 

Why this recipe works:

I love Girl Scout cookies, but my favorite flavors is Thin Mint. I can easily consume an entire box them.

I decided to take my love of this classic chocolate mint cookie by incorporating them into a chocolate mint homemade brownie and a cream cheese mint cookies and cream frosting.

This particular brownie is dense and cake like because its made with real dark chocolate in addition to using cocoa powder.

The result is a super flavorful and soft brownie with crunchy bits of Thin Mint cookies inside. The frosting is sweet and creamy with tiny little specs of chocolate mint cookies. SO GOOD!

Here's how to make this recipe:

There are two parts to this recipe: the brownies and the frosting.

To make the brownies:

1. Chopped chocolate and butter are gently melted and stirred until smooth.
2. The dry ingredients including flour, baking powder, salt, and cocoa powder are whisked together in a separate bowl.
3. In a large bowl, a couple of eggs are beaten together. Sugar is whisked in and then the dry ingredients are added until fully combined. The melted chocolate mixture then gets folded in along with some vanilla and peppermint extract.
4. About two thirds of a box of Thin Mint cookies are roughly chopped and folded into the batter. This all gets baked in an 8x8 baking dish.

To make the frosting:

The mixture of the slightly sweetened cream cheese frosting with the cookie crumbs ends up being this pretty light brown color with specks of dark brown.

1. While the brownies are baking, the frosting can be made by creaming together softened butter and cream cheese until very light and fluffy with a mixer.
2. Confectioners' sugar is mixed in along with some peppermint extract.
3. The remaining cookies are crushed into crumbs and mixed into the frosting. The result is a chocolate mint cookies and cream frosting!

Cooking tips for perfect results:

• Lining the baking pan with parchment paper makes it easy to lift the entire batch of brownies out of the pan. If you don't have parchment paper, you can grease the pan with butter or oil.
• For the brownies, you can roughly chop the cookies or you can pulse them a couple times in the food processor.
• For the frosting, since you want the cookies to be more of a crumb than a rough chop, you can process through the food processor. Alternatively, you can put them in a resealable plastic bag and crush them with a rolling pin.
• Of course, you can spread the frosting on, but why would you when its so darn pretty in a little swirl. If you plan on piping the frosting onto the brownies, but sure to use a wide tip, otherwise the cookie crumbs will block the opening.

Other brownie recipes:

Love making homemade brownies? You'll want to try each of these unique recipes.

• Brown Butter Brownies - this is my go-to brownie recipe. Browned butter makes everything better.
• Beet Brownies - roasted beets actually create a velvety soft texture and an amazing flavor combination with chocolate.
• Banana Bread Brownies - a fantastic dessert if you have ripe bananas. It's the best of both worlds!
• Pumpkin Swirl Brownies - love making this one in the fall. They're equally pretty as they are delicious.
• Butterfinger Overload Brownies - A tasty dessert if you love peanut butter and chocolate.

Did you make this recipe? Please leave me a comment to let me know what you think!

Thin Mint Brownies

Take your love of Girl Scout Cookies to the next level by transforming them into Thin Mint Cookies & Cream Brownies, also known as the ultimate dessert.

5 from 5 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Scale: 16 brownies

Recipe Created By: Krissy Allori

Ingredients

Brownie:

• ▢ 4 ounces dark chocolate
• ▢ 3 tablespoons butter
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ ½ cup all purpose flour
• ▢ 2 tablespoons cocoa powder
• ▢ 2 large eggs
• ▢ ¾ cup sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon peppermint extract
• ▢ 6 ounces Thin Mint Girl Scout cookies (about ⅔ of a box, roughly crushed)

Frosting:

• ▢ 1 tablespoon unsalted butter (softened)
• ▢ 3 tablespoons cream cheese (softened)
• ▢ 1 cup confectioners sugar
• ▢ 1 teaspoon peppermint extract
• ▢ 3 ounces Thin Mint Girl Scout cookies (about ⅓ of a box, finely crushed)

Instructions

• Preheat oven to 350 degrees F. Line 8x8 inch baking pan with parchment paper.

To make the brownies:

• Chop chocolate into small chunks to enable even melting. Melt dark chocolate and butter on stove over very low heat or on 50% power in microwave. Heat, stir, check and stop heating just when chocolate is melted. Set aside.
• In separate bowl, sift together baking powder, salt, flour, and cocoa powder.
• In a large bowl, beat two eggs by hand until light and fluffy. Gradually add in sugar and continue beating until mixture thickens. Add the dry ingredients and blend with a rubber spatula until fully incorporated. Fold in the melted chocolate butter mixture until well combined. Stir in vanilla and peppermint extract. Fold in the cookie crumbs.
• Spread brownie mixture into bottom of prepared baking dish. It will be very thick.
• Cook in preheated oven 25-30 minutes or until knife or toothpick comes out clean. Allow brownies to remain in baking dish 10 minutes before removing.

To make the frosting:

• Cream butter and cream cheese on high speed in the bowl of a stand mixer using the paddle attachment until light and fluffy, about 2-4 minutes. Gradually add the powdered sugar and continue to mix until fully incorporated, starting off slow and then cranking up the speed to fast. Stir in the peppermint extract. Finally, stir in the remaining cookie crumbs.
• Once the brownies have fully cooled, cut them into squares. Either spread frosting on top or if you want to get really fancy, pipe it on. Then, hide these brownies from your family so you can hoard them all for yourself.

Notes

Serving size based on 8x8 pan cut into 16 portions where each frosted brownie is 2x2 inches.

Cooking tips for perfect results:

• Lining the baking pan with parchment paper makes it easy to lift the entire batch of brownies out of the pan. If you don't have parchment paper, you can grease the pan with butter or oil.
• For the brownies, you can roughly chop the cookies or you can pulse them a couple times in the food processor.
• For the frosting, since you want the cookies to be more of a crumb than a rough chop, you can process through the food processor. Alternatively, you can put them in a resealable plastic bag and crush them with a rolling pin.
• Of course, you can spread the frosting on, but why would you when its so darn pretty in a little swirl. If you plan on piping the frosting onto the brownies, but sure to use a wide tip, otherwise the cookie crumbs will block the opening.

NUTRITION INFORMATION

Calories: 237kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 184mg | Potassium: 122mg | Fiber: 2g | Sugar: 23g | Vitamin A: 154IU | Calcium: 23mg | Iron: 2mg

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This recipe was originally published in March 2015 and has been updated with helpful information and cooking tips. Don't worry - I didn't change the recipe!