If your favorite Girl Scout cookie is the Thin Mint, we’re with you! While those only come around a few weeks out of every year, you can make these cool, refreshing chocolate mint brownies any time you want to give yourself or your family a welcome treat. The three layers of this luscious brownie sandwich the tangy mint in between two layers of delectable chocolate — creating a dessert that’s truly satisfying. Bake up a batch the next time you need to bring something to a potluck, and don’t be surprised when you take home a completely empty plate.
Chocolate Mint Brownies
20 min active; 2hours inactive to prepare serves 32
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 4 eggs
- 4 cups powdered sugar
- 4 ounces cream cheese
- 1/4 cup whipping cream
- 1 1/4 cup butter
- 1/4 teaspoon peppermint extract
- 4 drops green food coloring (optional)
- 1/3 cup whipping cream
- 1/3 cup butter
- 2 1/2 cups chocolate chips
- 1/2 teaspoon salt
- 3/4 cup flour
- 1/4 cup cocoa powder
- Preheat the oven to 350 degrees Fahrenheit (set it only to 325 F if you are using a dark-colored baking dish). Grease only the bottom of a 9-by-13-inch baking dish.
- Melt 1 cup of the butter and 1 cup of the chocolate chips together in a saucepan over low heat. Let cool for 10 minutes.
- Stir the sugar and brown sugar into the melted chocolate mixture. Add the eggs, one at a time, whisking after each egg.
- Stir in the salt, flour and cocoa powder. Mix thoroughly by hand, then pour into the prepared baking dish.
- Bake the brownies for 21 minutes or until the top is shiny. Cool completely.
- Mix together the powdered sugar, cream cheese, whipping cream, peppermint extract, and (optional) food coloring. Spread over the brownies and cool in the refrigerator.
- Heat the remaining whipping cream, the remaining 1/4 cup of butter and the remaining 1 1/2 cups of chocolate chips over low heat, stirring constantly until melted. Remove from heat and cool for 10 minutes.
- Pour the chocolate topping over the mint cream cheese and brownies. Refrigerate for at least two hours, then let stand at room temperature for 15 minutes before cutting.
Recipe adapted from Betty Crocker