Small-Batch Thin Mint Brownies Recipe

Talk about a decadent, minty treat — these Thin Mint Brownies are a dream for chocolate-and-mint lovers. This small-batch recipe yields just enough to enjoy without leftover guilt. They are ultra fudgy, rich in chocolate flavor, and studded with Thin Mint-style cookies for an extra minty crunch.

Best Chocolate Mint Brownies!

If you love Thin Mints and brownies, this recipe brings both together perfectly. The brownies are rich and fudgy with a pronounced mint flavor from both the cookies and a touch of peppermint extract. This is an easy small-batch option that bakes in an aluminum loaf pan and finishes with a gooey center and crisp cookie layers.

Featured Ingredients

• Cocoa powder — provides the strong chocolate flavor that makes these brownies decadent.
• All-purpose flour — the standard choice for texture; avoid swapping unless you know how it affects results.
• Unsalted butter — melted butter gives rich flavor; a note in the recipe mentions coconut oil as an alternative.
• Light brown sugar — balances bitterness and adds moisture and chew.
• Peppermint extract — used alongside the cookies to make these really mint-forward.
• Eggs — provide structure and fudgy lift; the recipe calls for two large eggs.
• Semi-sweet chocolate chips — melted into the batter for extra fudginess and depth.
• Thin Mint-style cookies — authentic Thin Mints or any chocolate mint wafer cookie work well; they create a minty cookie layer inside the brownies.

Simple Instructions (Overview)

1. Mix the dry ingredients: cocoa powder, flour, and salt.
2. Beat melted butter, brown sugar, and peppermint extract together with an electric mixer.
3. Melt the chocolate chips until smooth.
4. Add eggs to the butter mixture, then stir in melted chocolate. Gradually fold in dry ingredients.
5. Spread half the batter in the prepared pan, lay the Thin Mint cookies in a single layer, then cover with the remaining batter.
6. Bake at 350°F (175°C) for 20–25 minutes until the edges set but the center remains slightly gooey.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted (or 3/4 cup melted coconut oil)
• 3/4 cup light brown sugar
• 3/4 teaspoon peppermint extract
• 2 large eggs
• 1 cup semi-sweet chocolate chips, melted
• 9 Thin Mint-style cookies (plus 2 more optional for topping)
• 1/4 teaspoon flaked sea salt (optional)

Detailed Instructions

1. Preheat the oven to 350°F (175°C). Spray an aluminum loaf pan with nonstick spray and line with parchment paper for easy removal.
2. In a medium bowl, whisk together the cocoa powder, flour, and salt. Sift if needed to remove lumps and ensure an even texture.
3. In a large bowl, combine the melted butter, brown sugar, and peppermint extract. Use an electric hand mixer on medium-low to beat until smooth and slightly glossy.
4. In a small bowl, melt the chocolate chips in 15-second bursts in the microwave, stirring between intervals until fully melted and smooth. Allow to cool slightly.
5. Add the eggs to the butter and sugar mixture, mixing just until incorporated. Then pour in the melted chocolate and mix on low until uniform.
6. Slowly add the dry mixture to the wet ingredients and mix on low until just combined. Avoid overmixing to keep the brownies tender and fudgy.
7. Pour half of the batter into the prepared loaf pan and spread evenly. Arrange the nine Thin Mint cookies in a single layer over the batter. Pour the remaining batter on top and smooth the surface. Optionally sprinkle two coarsely chopped Thin Mints on top.
8. Bake for about 22 minutes, checking for doneness. The brownies should be set at the edges with a slightly gooey center. Baking times may vary by oven—avoid overbaking to keep them fudgy.
9. Remove from the oven and, if desired, sprinkle with flaked sea salt. Let cool in the pan for 10–15 minutes before lifting out with parchment paper and slicing.

Top Tips

• Use an electric mixer: a hand mixer helps eliminate lumps and creates a smoother batter.
• Aluminum loaf pan: for best results use an aluminum pan rather than ceramic or glass to promote even baking.
• Parchment paper: lining the pan with parchment makes removal and slicing much easier.
• Watch the bake time: these are meant to be fudgy. Check at the lower end of the bake range and pull them out while the center still looks slightly soft.

Topping & Serving Ideas

• Flaked sea salt: a small sprinkle enhances the chocolate and balances sweetness.
• Fresh whipped cream: a dollop of homemade whipped cream complements the dense chocolate texture.
• Ice cream: serve warm brownies with vanilla or mint chip ice cream for a classic combo.

Storage

Allow the brownies to cool completely before storing. Place them in an airtight container and keep in a cool, dark place for up to 5 days. If you prefer, refrigerate to extend freshness slightly, but allow chilled brownies to come to room temperature before serving for the best texture.

Freezer Instructions

After cooling, wrap the brownies tightly in foil and remove as much air as possible. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Nutrition (per serving)

Calories: 552 kcal • Carbohydrates: 68 g • Protein: 5 g • Fat: 31 g • Fiber: 5 g • Sugar: 22 g

Nutrition information is automatically calculated and should be used as an approximation.

More Minty Recipes

• Thin Mint Almond Butter Fat Bombs
• Minty Avocado Banana Smoothie
• Mint Julep
• Mint Chip Overnight Oats

Photography: Photos in this post were taken by Ashley McGlaughlin.