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Thin Mint Brownies

It's that time of year! Cheers to Girl Scouts, Girl Scout Cookies, and oh yeah, St. Patrick's Day!

This recipe from I Dig Pinterest is the perfect way to celebrate all the things! 


3/4 cup (1 1/2 sticks) salted butter, sliced

1/2 cup semi-sweet chocolate chips

1 cup brown sugar

1/4 cup granulated white sugar

2 tsp. vanilla extract

2 large eggs

2 Tbsp. milk (2% or greater)

1 1/4 c. all-purpose flour

1/3 cup baking cocoa

1/4 tsp. baking powder

scant 1/2 tsp. salt

1 tsp. corn starch

1 sleeve Girl Scout Thin Mint Cookies, crushed

Mint Frosting:

3 c. powdered sugar

6 Tbsp. melted butter

3 Tbsp. milk

1 tsp. peppermint extract

3 drops green food coloring

1 sleeve Girl Scout Thin Mint Cookies for topping (crush half of them into crumbs and break the other half of them into larger chunks)


Preheat oven to 350 degrees Fahrenheit, line a 9x13 cake pan with foil, allowing it to come over the edges, then coat foil with nonstick cooking spray.

For the brownies, in a large microwave-safe bowl, melt butter and chocolate chips together in 30 second increments, stirring between. Stir mixture until smooth. Quickly whisk in (by hand) brown sugar, white sugar, vanilla, eggs, and milk, just until incorporated (don’t over-mix or brownies will be tough and lose their nice texture). In a separate bowl, stir together flour, baking cocoa, baking powder, salt and corn starch. Add to chocolate mixture and stir just until incorporated (again, don’t over-mix!). Pour and spread mixture into prepared pan and bake for approximately 15-16 minutes, or just until a toothpick comes out mostly clean, with a few moist crumbs on it. You don’t want the toothpick to come out super gooey or completely clean, but moist crumbs are what you’re shooting for. Don’t over bake or they’ll lose their fudgy texture.

Let brownies cool in pan on a cooling rack for 20 minutes, then place in the fridge to cool completely.

To make the mint frosting, in the bowl of an electric mixer, cream together powdered sugar, melted butter, milk, peppermint extract, and green food coloring until smooth and creamy. Spread over cooled brownies and sprinkle with Thin Mint Cookies. Place in the refrigerator until ready to serve. Carefully remove foil from pan, release foil from brownie edges, then slice into squares and serve.