Ah, the allure of thin mints—those delightful, crunchy cookies that somehow embody the essence of both nostalgia and indulgence. Recently, during a late-night snack attack, I found myself raiding the pantry, only to concoct a brownie that swirled the essence of these iconic cookies into a chewy, chocolatey masterpiece. It’s like capturing a cool breeze on a summer’s night, except with chocolate and mint, and trust me, these brownies will have you contemplating life’s simplest pleasures with each bite.
Steps
- Begin by preheating your oven to 350 degrees Fahrenheit. In a large bowl, combine melted butter and cocoa powder, whisking until smooth. Add sugar, beaten eggs, vanilla, and salt, mixing well.
- Gradually stir in the flour by hand, being careful not to overmix the batter. Spread this batter onto a greased 12 x 17-inch cookie sheet and bake for 25-30 minutes. Once baked, allow the brownies to cool before placing them in the freezer for 20 minutes.
- For the frosting, blend softened butter, milk, powdered sugar, and peppermint extract until smooth. Add a few drops of green food coloring if desired for a minty hue.
- Remove the cooled brownies from the freezer and evenly spread the frosting over them. Place them back in the freezer for another 20 minutes to set.
- Melt chocolate chips and butter together in the microwave, stirring until smooth. Spread this chocolate layer over the mint frosting.
- Return the brownies to the freezer for a final 20 minutes to ensure the chocolate sets properly. Once set, cut the brownies and serve them as a delightful minty chocolate treat.
Ingredients
- 1 1/2 cups butter
- 3/4 cup cocoa powder
- 3 cups sugar
- 6 eggs, beaten
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 3/4 cup butter, softened
- 3 tablespoons milk
- 3 cups powdered sugar
- 1 1/2 teaspoons peppermint extract
- 4 drops green food coloring (optional)
- 2 1/4 cups semi-sweet chocolate chips
- 3/4 cup butter
Nutritional Values
Calories: 12576 kcal | Carbohydrates: 1440 g | Protein: 96 g | Fat: 768 g | Saturated Fat: 432 g | Cholesterol: 2496 mg | Sodium: 7056 mg | Potassium: 4176 mg | Fiber: 48 g | Sugar: 1104 g | Vitamin A: 18720 IU | Calcium: 720 mg | Iron: 48 mg
FAQ
- How should I store Chocolate Thin Mint Brownies?
- After allowing them to sit at room temperature for a few hours, it’s best to store these brownies in the refrigerator in an airtight container for up to 3-4 days. If you need to store them for longer, place them in a freezer-safe container without stacking, and thaw them 24 hours before serving.
- What are some tips for cutting the brownies cleanly?
- To achieve clean cuts, ensure that the brownies are completely cool, preferably chilled in the refrigerator. Use a sharp knife, and run it under warm water before cutting. Wipe the knife clean after each cut and reheat it in water as needed.
- Can I add food coloring to the frosting?
- Yes, you can add food coloring to the frosting. The recipe suggests using green, but you could also opt for red or any color you prefer to suit your theme.
- How many servings does this recipe make?
- This recipe yields approximately 48 servings, making it an excellent choice for parties or gatherings, as the brownies are rich and can be served in small portions.
- What is the best way to melt the chocolate for the topping?
- The chocolate chips and butter should be melted together in the microwave, then spread over the frosting layer. Ensure the mixture is well combined and smooth before applying it to the brownies.
Tips
- Allow the brownies to cool completely or chill them in the refrigerator before cutting to achieve clean slices.
- Use a sharp knife for precise cuts and run it under warm water before slicing to prevent sticking.
- Wipe the knife clean after each cut to ensure neat edges, and reheat the knife in warm water as needed during the cutting process.
- For longer storage, keep the brownies in an airtight container in the refrigerator for up to 3-4 days, or freeze them if storing for more than four days.
Equipment
- 12 x 17 inch cookie sheet – This specific size may not be common in all kitchens.
- Microwave-safe mixing bowls – For melting chocolate and butter in the microwave.
- Sharp knife – A high-quality sharp knife for clean-cut brownies.
- Airtight containers – For storing brownies, especially if they are to be kept in the refrigerator or freezer.
