Recipe: Thin Mint Brownies

The other day, I came across this recipe for Thin Mint Brownies over on I {Heart} Nap Time and thought they looked so mouth-watering good and oh-so appropriate as we come up on St. Patrick’s Day (which, as a pale reddish-haired partially Irish person, I am required to embrace).  So, this past weekend, I gave it a shot.

Now, my brownies did not turn out merely as freakin’ beautiful as the inspiration brownies, but they were pretty darn tasty.  They do take FOREVER AND A DAY to make, since there is A LOT of time in between steps while you’re waiting for things to cool and/or harden.  I thought I’d throw a batch of these together during my kids’ naptime on Sunday, but once I looked at the recipe more closely, I realized that I’d be working on them through naptime, up to and after dinner, and then they still wouldn’t be ready until close to the kids’ bedtime.  Oh well.

We took some to preschool on Monday for the teachers and I brought some to work on Tuesday for my colleagues.  And, so far, everyone’s sung their praises.


1 box of brownie mix (I used Ghiradelli Double Chocolate brownie mix)
15 chopped thin mint cookies (I used some generic mint chocolate cookies from the store; they are larger than thin mints so I only used about 8 of them – which was plenty)
1 stick of butter, softened
3 TB of evaporated milk (the original recipe calls for 2 TB, but I definitely needed more or else my frosting would have been too thick)
2 cups powdered sugar
1/2 tsp peppermint extract
green food coloring
1 cup semi-sweet chocolate chips
1 tsp vanilla
1/2 cup chopped Andes mints, chopped


STEP 1:  Make brownie mix according to the instructions on the package.  Mix in the chopped thin mint cookies.  Pour brownie mixture into a greased 9 x 9 pan and bake according to the brownie mix package.  Once done, let them cool for about an hour.

STEP 2:  In the bowl of a mixer, mix 4 TB butter, powdered sugar, evaporated milk, peppermint extract, and a couple of drops of green food coloring.  Mix until fluffy.

STEP 3:  Spread mint frosting over brownies.  Refrigerate for 45 minutes to an 1 hour until the frosting is hard.

STEP 4:   Combine 4 TB butter and chocolate chips.  Melt for 1 minute in the microwave.  Add vanilla.  Stir until mixture is smooth.

STEP 5:  Pour chocolate glaze over green frosting and spread evenly.

STEP 6:  Sprinkle Andes mints over the top of the glaze.  Refrigerate for 45 minutes to an hour until the glaze has hardened.

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