Ultimate Thin Mint Brownies are four layers of chocolate mint heaven! A fudge brownie layer, topped with a creamy Thin Mint truffles layer, followed by whipped chocolate ganache frosting, and crushed Thin Mint Cookies.
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I love this time of year! Spring is just around the corner and more importantly, Girl Scout Cookies are everywhere!
Although I love the Girl Scouts, and used to be one, I think that the Girl Scout organization should really rethink their cookie model.
They usually begin selling cookies in January when New Year’s Resolutions are in full swing and I’m usually trying to eat healthy. Hence, I only order one or two boxes of cookies.
By the time March comes around, delicious Girl Scout Cookies begin to be delivered to those smart people that were ordered them months before.
I’m usually hungry and wishing that I had ordered more. Lucky for me, there are usually little booths set up outside the grocery store with cute little Girl Scouts eager to unload their extra cookies to me!
My favorite Girl Scout Cookies are Samoas, Tag-alongs and Thin Mints. I love taking these cookies, that are already super delicious, and making them into a yummy treat.
That’s where the idea came for Ultimate Brownies. These brownies are amazing! They are rich and creamy and have just enough mint flavor to not overpower the chocolate. Yum.
Layers of Thin Mint Brownies
The bottom layer of these brownies is chewy and rich. On top of the brownie is a layer of Thin Mint cookie crumbs mixed with cream cheese. Just like an OREO truffle but with Thin Mints.
The frosting is whipped chocolate ganache that tastes like a super creamy, minty, chocolate whipped cream that is heavenly! Finally, the brownies are sprinkled with crushed Thin Mint cookies.
They aren’t too hard to make either. Just follow the recipe step by step and you will be enjoying these delicious, decadent Thin Mint Truffle Brownies with Whipped Ganache Frosting in no time!
Ingredients for Thin Mint Brownies
Brownie Layer
- 1 Cup Butter, melted
- 3/4 Cup Cocoa Powder
- 4 Eggs
- 2 Cups Sugar
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
Thin Mint Truffle Layer
- 1 Package Thin Mint Cookies, about 14 ounces
- 8 Ounces Cream Cheese, softened
Whipped Chocolate Ganache
- 2 Cups Chocolate Chips
- 1 Cup Heavy Cream
- 2 Teaspoons Mint Extract
Cookie Topping
- 1/2 Package Thin Mint Cookies, crushed
Helpful Kitchen Tools
How to Make Thin Mint Brownies
- Begin by making the brownie layer. Mix the cocoa powder with the melted butter.
- Beat the eggs and slowly add the sugar. Mix in the vanilla and chocolate mixture.
- Combine the flour, salt and baking soda together in a separate bowl and then add to the wet ingredients. The batter will be thick.
- Prepare a 9×13 pan by either spraying it with cooking spray or lining the pan with parchment paper.
- Pour in the batter and bake at 350 degrees for about 30 minutes until a toothpick inserted in the middle comes out clean.
- Allow the brownies to cool completely.
- While the brownies are cooling, you can prepare the truffle layer. If actual Thin Mints are not available, most groceries sell some type of chocolate mint cookie which can totally be substituted.
- Crush the cookies into fine crumbs by smashing them with a rolling pin, or using a blender (that’s what I did) or food processor.
- Mix the cookie crumbs together with the softened cream cheese until it is completely moist. Spread on top of the cooled brownies.
- To make the Whipped Ganache, place the chocolate chips in a microwave safe bowl and pour the heavy cream over them.
- Microwave them on 50% power for 30 seconds then remove and stir.
- Continue to microwave in 30 second increments, stirring in between, until the chocolate is completely melted and incorporated with the heavy cream.
- Refrigerate the ganache until it is thick enough to not fall off the spoon. Place the chocolate in the bowl of a stand mixture and whip it until it is light and fluffy.
- Spread the ganache over the truffle layer.
- Sprinkle more crushed cookies over the top and press them down lightly into the ganache. Refrigerate the brownies for 15-20 minutes before cutting.
- If you lined your pan with parchment paper, use both hands to lift the brownies out of the pan.
- Use a sharp knife to cut the edges off the brownies then slice to the desired size. Refrigerate the brownies until you are ready to serve them.
I hope you enjoy Thin Mint Truffle Brownies with Whipped Ganache Frosting!
More Dessert Recipes:
- Almond Joy Chocolate Chip Cookies
- Classic New York Cheesecake
- Ultimate Chocolate Bundt Cake
- Death by OREO Cupcakes
| Prep Time | 45 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 30 Minutes |
| Servings | Brownies |
- 1 Cup butter melted
- 3/4 Cup Cocoa Powder
- 4 eggs
- 2 Cups Sugar
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1 Package Chocolate Mint Cookies about 14 ounces
- 1 Package cream cheese softened, 8 ounces
- 2 Cups Chocolate Chips
- 1 Cup heavy cream
- 2 Teaspoon Mint Extract
Ingredients Brownie Layer
Thin Mint Truffle Layer
Whipped Chocolate Ganache
|
- Melt the butter and stir in the cocoa powder. Set aside to cool. Beat the eggs and slowly add the sugar and vanilla. Add the cooled chocolate mixture and stir to combine.
- In separate bowl, mix the flour, salt and baking soda. Add to the wet ingredients and stir until moistened. Batter will be thick.
- Prepare a 9x13 pan by spraying with cooking spray or lining with parchment paper. Pour the batter into the pan and bake at 350 degrees for about 30 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely.
- Using a food processor, blender or rolling pin, crush the Thin Mint cookies until you have fine crumbs.
- Pour into a bowl and stir with the softened cream cheese until totally incorporated and moist. Spread over the cooled brownies.
- Place the chocolate chips in a microwave-safe bowl and pour the cream over the top. Microwave at 50% power for 30 seconds. Remove and stir. Continue to microwave in 30 second increments until the chocolate chips are melted and are incorporated with the cream.
- Refrigerate the ganache until it is thick enough that it doesn't fall off the spoon.
- Place the ganache in the bowl of a stand mixer and whip until light and fluffy, about 4-5 minutes. Spread over the top of the Thin Mint Truffle layer. Sprinkle the cookie crumbs over the ganache and gently press them down.
- Refrigerate 15-20 minutes before cutting. Store them in the refrigerator until ready to serve.
- If you used parchment paper to line your pan, remove the brownies by lifting on the parchment with a hand on each side. Slice off the edges of the brownies and then cut them to the desired size.
