Chocolate Mint Brownies Recipe

Indulge in a decadent fusion of flavors with these thin mint brownies. A rich, fudgy base is invigorated by fragrant peppermint and velvety cocoa, while crunchy Thin Mint cookies contribute an extra burst of refreshing zest. Each bite offers a perfectly balanced chocolate treat with an irresistibly cool twist.

I made these Chocolate Mint Brownies to die for because they combine classic brownie goodness with a refreshing mint twist. I started by melting 1/2 cup unsalted butter and mixing it with 1 cup granulated sugar before adding 2 large eggs at room temperature.

Then a teaspoon each of vanilla extract and peppermint extract gives the mixture its signature flavor. I also stir in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder to get the perfect balance of dense yet light texture.

What really sets this recipe apart is folding in 6 to 8 Thin Mint cookies that have been crushed finely. I personally love that these brownies remind me of other mint recipes, like fresh mint brownies and choc mint brownies, offering a blend of indulgence and a surprising nutritional boost from the cocoa.

Enjoy every bite of this uniquely tasty treat.

Why I Like this Recipe

I love this recipe because it gives me a cool twist on the regular brownie. First, the mix of peppermint and vanilla extracts really makes the flavor pop. I know it sounds a bit odd to blend mint with chocolate but trust me, it’s amazing and refreshes your tastebuds.

Second, I really dig how the crushed Thin Mint cookies add an unexpected crunch and extra chocolatey goodness. They mix in so well with the smooth brownie batter, giving it texture and that extra special flavor burst.

Third, the recipe is simple and fast enough for me to whip up on a weeknight. Even when I rush a little or mess up minor details, it always turns out delicious, which makes it a go-to treat for me anytime I want something sweet and cool.

Ingredients

• Unsalted butter offers creamy texture, rich flavor, and essential fat for moist brownies.
• Sugar supplies sweetness and energy, balancing bitter cocoa with delightful flavor.
• Eggs add protein, moisture, and structure, ensuring the brownies hold together well.
• Peppermint extract infuses a cool, minty burst that perfectly contrasts chocolate.
• Cocoa powder brings intense chocolate flavor and a rich, dark color.
• Crushed Thin Mint cookies add crunchy texture and a refreshing mint chocolate fusion.
• Vanilla extract deepens overall flavor with sweet aromatic hints enhancing taste.
• All-purpose flour provides structure, absorbing moisture and binding ingredients throughout baking.
• Salt heightens flavors by balancing sweetness and intensifying chocolate notes.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, at room temp
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 6 to 8 Thin Mint cookies, crushed finely

How to Make this

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.

2. In a medium bowl, mix the melted butter and granulated sugar until well combined.

3. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.

4. In a separate bowl, combine the unsweetened cocoa powder, all-purpose flour, salt, and baking powder.

5. Slowly mix the dry ingredients into the wet mixture until just combined, careful not to overmix.

6. Fold in the finely crushed Thin Mint cookies evenly into the batter.

7. Pour the batter into the prepared pan and spread it out evenly.

8. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

9. Let the brownies cool completely in the pan before cutting them into squares and serving.

Equipment Needed

1. Preheat your oven to 350°F using your conventional oven.
2. Get an 8×8 inch baking pan and grease it well.
3. Use a medium bowl for mixing together melted butter, sugar, and later the eggs, vanilla and peppermint extracts.
4. Grab a second bowl for combining all dry ingredients like cocoa, flour, salt, and baking powder.
5. You’ll need measuring cups and spoons to get all your ingredients accurate.
6. Have a whisk or an electric mixer to beat the eggs into the mixture.
7. A spatula is essential for folding in the crushed Thin Mint cookies.
8. Use a toothpick to check if the brownies are done by inserting it into the center.
9. Finally, a cooling rack comes in handy to let your brownies cool completely once you take them out of the pan.

FAQ

Chocolate Mint Brownies Recipe Substitutions and Variations

• If you dont have unsalted butter, you could use coconut oil or even a good quality margarine in its place
• If you’re out of granulated sugar, try using light brown sugar instead. It will give your brownies a slight molasses flavor
• For the eggs, you can use mashed banana (about half a banana per egg) or even 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg. They may make the texture a bit denser
• If you dont have peppermint extract, a splash of spearmint extract can work too though it tastes a tad milder

Pro Tips

1. Make sure your eggs are at room temp cause they mix better with the butter and sugar, helpin the whole batter come together nicer.
2. Be real careful when mixin the dry ingredients with the wet ones, you dont want to overdo it or your brownies might turn out too tough.
3. When you crush the Thin Mints, try to do it evenly so you get consistent little bursts of flavor in every bite.
4. Use a toothpick test near the end of your baking time, but dont be too strict if you see a few moist crumbs – thats what keeps the brownies fudgy and delish.