There is truly nothing better in this world than an ooey gooey fudgy chocolate brownie. Whether they're made from a box mix or made from scratch, brownies are my absolute go-to for any chocolate craving. These Chocolate Thin Mint Brownies are so simple to make, yet the result is mouthwateringly decadent!
This recipe is the perfect dessert for any dinner party, bake sale, potluck, or any time you want to bake to impress. If you love fudgy brownies, you'll also love Better than Box Mix Brownies, Peppermint Mocha Brownies, and Easy Red Wine Brownies.
Why this Recipe Works
There is something magical about combining chocolate and mint. From Andes Mints to Thin Mint Cookies, to Mint Chocolate Chip ice cream, it's a classic flavor combo for a reason. These quick and easy Chocolate Mint Brownies combine these epic flavors in a rich and chocolatey decadent dessert without using mint extract or green food coloring.
Ingredients and Notes
Vegetable Oil - The oil in this recipe adds additional fat. Butter is the most common source of fat in baked goods, and we use that here to add flavor to the baked goods, but we also use oil to contribute to that gooey, fudgy texture. Be sure to use a neutral oil such as vegetable oil or canola oil.
Eggs Yolks - Egg yolks contribute to the richness and the fudginess of the brownies. Egg yolks are another source of fat in the chocolate mint brownies batter which adds additional richness to these chocolate mint squares. They also help the brownies retain moisture which keeps them ooey gooey and extra fudgy.
Thin Mint Crumbs - The Thin Mint crumbs distribute that perfect mint chocolate flavor throughout the batter. The Girl Scout cookies add the mint flavor more subtly than using mint extract would. And if it's not Girl Scout cookie season, don't worry - I've got substitutions for you below!
Thin Mint Crumbs - If you can't get your hands on Girl Scout cookies, grocery stores carry other mint chocolate cookies such as Grasshoppers or Mint Oreos. Any mint chocolate cookie should work for these Chocolate Mint Brownies.
Chocolate Mint Chips - Nestle has Dark Chocolate and Mint Morsels, and Andes makes Creme de Menthe baking chips, but any brand of mint chocolate chips will work. If you find just mint chips, you can use a half cup of mint chips and a half cup of chocolate chips. Sometimes these flavors can be challenging to find outside of the winter or holiday season, but chopping up a mint chocolate bar or chopping up regular Andes mints will work for these Thin Mint Brownies too.
How to Make this Recipe
Step 1: Line a 9x13 pan with parchment paper and preheat the oven to 350°.
Step 2: Heat the butter and milk in the microwave or on the stove until the butter is melted and the milk is hot but not boiling.
Step 3: Add the cocoa powder and oil and mix until fully combined.
Step 4: Mix in the eggs and yolks.
Step 5: Stir in the sugar, then add the flour, salt, and Thin Mint crumbs, and mix until just combined.
Step 6: Stir in the chocolate chips.
Step 7: Pour batter into lined pan and bake for 30 minutes.
Step 8: Cool completely, overnight if possible, then cut into bars and enjoy!
For fudgy brownies you want more fat than flour in your recipe. In this Chocolate Thin Mint Brownie recipe, we achieve that with the butter, oil, and extra egg yolks.
Because these brownies are so gooey, the toothpick trick isn't perfect here. When these Thin Mint Brownies are done, the toothpick will have a thin layer of batter when stuck into the center of the brownies and removed. When the edges are baked, you'll know to take these easy homemade brownies out of the oven.
To ensure perfect, decadent Chocolate Mint Brownie bars, ensure you've let the brownies cool completely! As much as we love to dive in to a warm brownie, they will not cut into nice, clean squares if they are even the slightest bit still warm. Additionally, wiping the knife off between each cut will give you cleaner slices. To ensure the sharpest, smoothest edges for the most perfect squares, chill the brownies for about 20 minutes before slicing.
Tips & Tricks
Tip #1: These Chocolate Thin Mint Brownies can be made in two 8x8 pans instead of one 9x13 pan. Bake time will be about the same, but start checking on them a few minutes sooner just to be safe!
Tip #2: Letting these Chocolate Mint Brownies cool overnight will ensure the absolute best texture. It's not a must, but I highly recommend it!
- Chocolate Thin Mint Brownies can be stored in an airtight container at room temperature for about a week.
- Chocolate Mint Brownies can be frozen for one to two months. To store in the freezer, wrap the brownies in plastic wrap, then wrap in foil, then place into a zip-top freezer bag.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
Chocolate Thin Mint Brownies
- 9x13 baking pan
- large saucepan or microwave-safe bowl
- ½ cup milk
- 1 stick butter (½ cup)
- ½ cup cocoa powder
- ½ cup vegetable oil
- 2 eggs
- 2 egg yolks
- 3 cups sugar
- 1 cup flour
- 1 teaspoon kosher salt
- ¾ cup Thin Mint Crumbs (about 12 cookies) See Notes for substitutions.
- 1 cup mint chocolate chips (10 oz bag) See Notes for substitutions.
- Preheat the oven to 350° F. Line a 9x13 pan with parchment paper.
- Heat milk and butter in a microwaveable-safe mixing bowl for 1-2 minutes or in a saucepan over medium-low heat, until the butter is melted and the milk is hot.
- Add cocoa powder and oil to the warm milk and butter mixture, and stir till fully incorporated.
- Stir in eggs and egg yolks.
- Mix in sugar until fully combined.
- Add in flour, salt, and Thin Mint crumbs, and stir until just combined.
- Stir in the mint chocolate chips.
- Pour batter into lined pan and bake for 30 minutes, until a toothpick inserted into the center of the brownies comes out with a thin layer of batter. You'll know it's ready if the edges look baked.
- Let cool completely (overnight if possible) and cut into squares. Enjoy!