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St. Patrick's Day Frosted Thin Mint Brownies

March 16 2012 - 9:30 PM

Mint_browniesEvery St. Patrick's Day the typical foods are dyed green, packed with Guinness or some variation of corned beef and cabbage. I'm not that big of a fan of dying my baked goods – red velvet cake being the exception, of course – so I opted for a mint dessert instead. While it is St. Patrick's Day this weekend, it is also another special time of year: Girl Scout cookie season. Hopefully you've gotten your annual cookie delivery already. If you're drowning in these boxed goodies, this recipe will help you out. 

These Thin Mint brownies are definitely for the mint lover, but you can also make them with regular Oreos if you prefer. The mint Oreos pack that bright green color to celebrate the Irish holiday, but regardless these are one special treat. They're multi-layered, with a great mix of textures from the chewy brownie, creamy topping and crunchy cookies. 

Frosted Thin Mint Brownies
Adapted from Averie Cooks 

2/3 cup bittersweet or semi sweet chocolate chips (I used Ghirardelli)
1 1/2 sticks unsalted butter
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
1 cup all-purpose flour
1 sleeve of Thin Mint Cookies

1 box Andes mint chocolates
12 oz. marshmallow fluff
1 stick unsalted butter
3.5 cups powdered sugar
1 tsp vanilla extract
2 tsp milk

  1. Preheat oven to 350 degrees F. Melt together the chocolate and butter for your brownies in a pot on your stovetop. Make sure to leave the burner on low so that the chocolate doesn't melt. 
  2. Allow mixture to cool for a few minutes. Add in room temperature eggs, and mix quickly to combine. 
  3. Stir in your vanilla, salt and baking powder. Then, stir in your flour. Mix until just combined. 
  4. Crumble up one sleeve of your Thin Mints and mix into the batter. Pour your batter into a prepared 9×13 inch baking pan. 
  5. Melt about half of the Andes chocolate and stir into marshmallow fluff. Take half of that fluff, and swirl it into the brownie batter so it is evenly distributed on top throughout. 
  6. Bake for about 25 minutes. The top will puff up a bit, but it will settle when it cools. Allow to cool for about an hour. You can refrigerate or freeze for a bit if necessary. 
  7. Meanwhile, make your frosting. With your mixer, cream together room temperature butter and powdered sugar. Then, add in your vanilla and milk. 
  8. Melt the remaining chocolate and mix in. Then, combine fluff into frosting to complete your topping. 
  9. When brownies have fully cooled, evenly spread on your topping. 
  10. Finally, crumble up the rest of your cookies on top. Allow to chill in your refrigerator before cutting. 


These brownies look way more complicated to make than they actually are. They were devoured almost immediately when I served them. The brownies are just that perfect moist, fudgy consistency, and the topping is amazingly addictive and sweet. The Andes chocolate along with the cookies add a great touch of mint that makes for a surprisingly refreshing dessert. 

–Marly Schuman