Thin Mint Brownies
Sometimes I need a dessert that’s simple and goes together quickly! A decorated 9x13 sheet pan of cake or brownies can easily be made from scratch OR doctored-up mixes, and they’re easy to decorate, festive, delicious, and can serve a large crowd!
It’s Girl Scout cookie season, and I got several boxes of cookies recently from my nieces – including two boxes of Thin Mints! I needed a way to get them out of the house before I ate both of them by myself….so onto a pan of brownies they went! HUGE hit when I took them to work; they were gone soo fast! Recipe(s) below!
Thin Mint Brownies
- 1 cup unsalted butter (or 2 sticks) melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 6 Tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 Tablespoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Frosting + Decorations
- 8 oz (one package) cream cheese, softened
- 16 Tablespoons (two sticks) butter, softened
- 6-7 c powdered sugar
- 2-4 Tablespoons milk
- 1 T mint extract (I used McCormick’s Mint extract)
- 1/4 t. salt (if using unsalted butter)
- (Save and add later! 1-2 large drops Americolor Leaf Green – I used this to color about ½ cup of the frosting a deep green color that I loved! I added a tiny drop to another cup of frosting to make a mint green, and left the rest white.)
- - Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others! -
- Small piping bag & tip – this set has been one of my favorites, and contains the small star and teardrop-tips I used to pipe the brownies in the photo/video!
- Sprinkle mix of your choice! – I used ‘Silver Bells’ Sprinkle Mix by FancySprinkles, but any mix would work!
- Preheat oven to 350°F. Grease a 9x13 baking pan with non-stick or baker’s floured cooking spray.
- Mix together melted butter and granulated and brown sugars. Whisk in eggs until well combined. Whisk in cocoa powder, baking powder, salt, and gradually stir in all-purpose flour until combined. Stir in vanilla and chocolate chips, and pour into prepared pan.
- Bake for 35-37 minutes (or until a toothpick comes out clean). Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
- This is a great time to make your frosting!
Frosting + Decorating
- Color frosting to your liking, and transfer to piping bags – I used the large open star from my large tip set and a smaller open star and oblong teardrop-shaped tip from my smaller set when I piped the frosting onto the brownies – and I usually find it easiest to start with the larger tips and fill in around them with smaller designs. Up to you!
- Add sprinkles to your liking – I started with larger ones spaced where I thought they looked best and then added smaller ones in between them. You could also skip the ‘placement’ and just sprinkle them over the top – either works but sometimes the second one’s more fun!
- Annnd you’re done! High-five yourself –and enjoy!
- Make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!