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Thin Mint Brownie Bars


  • Author: Chocolate Covered Cheetah

Ingredients

Scale

Brownies

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened dark cocoa powder
  • 1/2 all-purpose flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder

Frosting

  • 1/2 cup butter
  • 3 cups confectioners’ sugar
  • 6 tbs heavy cream
  • 1 sleeve Thin Mints
  • 23 drops green food coloring (optional)

Ganache

  • 4 oz pure semi-sweet chocolate
  • 1/2 cup heavy cream
  • 4 tbs unsalted butter

Instructions

Brownies

  1. Pre-heat oven to 350 degrees
  2. Line a 9X13″ brownie pan with aluminum foil (make sure it hangs over the edge of the pan)
  3. Melt butter, add to mixing bowl
  4. Beat in sugar, eggs and vanilla
  5. Mix in cocoa, flour, sea salt and baking powder
  6. Pour batter into prepared pan
  7. Bake for 15 minutes until knife, when inserted into the center runs clean
  8. Let cool completely

Frosting

  1. In an electric mixer, beat butter and 4 tablespoons heavy cream on high until fluffy
  2. Slowly add confectioners’ sugar until fully incorporated
  3. Add 2 more tablespoons heavy cream
  4. Crumble in 12 Thin Mints
  5. Add 2-3 drops food coloring if desired, mix
  6. Spread a thick layer of frosting over brownies
  7. Put in fridge for at least 30 minutes

Ganache

  1. Chop chocolate into small pieces
  2. Put in a small mixing bowl
  3. Pour heavy cream into a small sauce pan
  4. Heat over medium-high heat until boiling
  5. Pour boiling heavy cream over chocolate
  6. Mix until melted
  7. Slowly add butter 1/2 tablespoon at a time until melted
  8. Spread ganache over frosted brownies (once they have been refrigerated at least 30 minutes)
  9. Place brownies back in refrigerator for at least 30 more minutes
  10. Cut into squares

Notes

  • If you prefer a thicker brownie use 8X8″ baking pan – increase bake time