Name: Double Fudge Double Mint Brownies
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Ingredients: 1 1/2 Cups all purpose flour (packed); 3/4 Cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 Cup granulated sugar; 1 Cup brown sugar (packed); 3/4 cup butter; 6 oz semi-sweet chocolate (bar); 1 1/2 tsp vanilla extract; 3 large eggs; 2 Cups semi-sweet chocolate chips; 24 thin mint cookies; 1/2 Cup unsalted butter (room temp); 2 Cups powdered sugar; 2 Tbls milk; 1 1/4 tsp peppermint extract; green food coloring (optional); 2 Tbls butter; 2 Cups milk chocolate chips; 14 oz can sweetened condensed milk

Double Fudge Double Mint Brownies are a sinful fudgy brownie stuffed with thin mint cookies and topped with layers of mint frosting and more fudge!

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I’ve been reading Double Fudge Brownie Murder by Joanne Fluke (review to come next week, stay tuned!) and I just had to make a brownie inspired by the book! Like, duh, this is me we’re talking about!

And, no, I couldn’t just make the version from the book, I had to put a twist on it! #SorryNotSorry I always have to make things my own you know! That’s just how it is!

These Mint Brownies are absolutely delicious and you can’t stop at just one, I’m telling you, they have become my favorite brownies over the years!

Some of my other favorite mint recipes we have on our site include:

Why this recipe works:

Everything in this recipe is completely homemade which makes it over the top
The layers of brownie to frosting to fudge really set’s off the flavor.
You can easily double this batch to make more and to serve more people.

Take me to the recipe for Mint Brownies already!

Thank you so much for your eagerness to view my recipe.

If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Mint Brownies – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.

Ugh, just look at those babies. I have to go grab a piece now! The brownie is sooo moist and loaded with chocolately goodness. And the addition of thin mints gives it a nice little crunch!

The mint in the frosting and cookies gives a burst of freshness, but that fudgy top layer is where it’s at! Let me tell you that layer of fudge really set’s it off in the best of ways!

I can’t stress enough how much I really want you to make these Double Fudge Double Mint Brownies! They are just that addicting.

Okay, okay, enough drooling, on to the recipe!! The only thing I changed from Joanne Fluke’s original recipe for Double Fudge Brownies was adding the thin mints between the layers of brownie and adding in the mint frosting layer

How to make Mint Brownies:

Preheat oven to 350°F degrees. Line 9×13 baking pan with foil and spray with nonstick cooking spray or line with parchment paper.
Place the flour, cocoa powder, baking soda, salt and both sugars into the bowl of an electric mixer. Mix on low until combined.
In a microwave safe bowl, add in the butter and break up the semi-sweet chocolate bar and place on top. Heat on High in the microwave for one minute and stir. Heat for an additional minute in the microwave, let sit one minute and stir to combine. Repeat only if necessary, everything should be melted. Stir in the vanilla and let sit on the counter 5 minutes to cool.
While the mix is cooling, add in the eggs to the mixer bowl with the dry ingredients one at a time. When all the eggs are added, beat on medium speed for two minutes. Turn the mixer down to low and slowly pour in the liquid mix, beat until fully incorporated but do not over mix.
Roughly chop the semi-sweet chocolate chips (I left mine whole) and fold them into the brownie mix. Scoop half of the brownie mix into the pan and smooth out with a spatula. Layer on the thin mint cookies, top with remaining brownie batter and smooth out.
Bake for exactly 23 minutes, take out of the oven and let cool on a wired rack.

Mint Frosting:

With a hand mixer, whip the butter on medium speed in a medium sized bowl for 2 minutes. Add in the powdered sugar a little at a time until fully combined. Add in the milk and whip for an additional 2 minutes on high speed. Add in the peppermint extract and food coloring to the color you want. Whip one additional mint.
Spread on the mint frosting once the brownies have cooled. Place in fridge to set for one hour.

Milk Chocolate Fudge Frosting:

Place the butter in the bottom of a microwave safe bowl. Place the milk chocolate chips on top of the butter. Pour the swettened condensed milk on top of chocolate. Heat in microwave on high for 1 minute. Let sit 1 minute and stir.
Repeat again and a third time only if necessary. Mixture should combine fully and be melted.
Pour on top of the fudge frosting and carefully smooth it out. Place back in the until ready to serve to set the frosting. Enjoy!

The recipe for the mint frosting is from Sally’s Baking Addiction.

These Double Fudge Double Mint Brownies are sooo decadent. A small piece with coffee or tea and your Double Fudge Brownie Murder book all snuggled up is a perfect afternoon if you ask me!

Words cannot express how amazing these are! I’m they type of person that says “everything in moderation” but it’s hard to do that with this recipe.

Usually I can hold my composure, but for some reason, these one always just keep pulling me back for more, no shame!

How to store:

Since we are using ganache it is best that these be stored in the refrigerator the the ganache does not melt. Store in the container wrapped tightly in foil or plastic wrap and they should last 3-4 days.

These Mint Brownies can also be frozen but I recommend to freeze the brownies with out the frostings and then whip up the frostings when you are ready to eat them.

They can defrost in the refrigerator over night, or you can leave them on the countertop to defrost as well depending on how quickly you are wanting to serve.

They should last in the freezer for for about a month stored in the pan tightly wrapped in tinfoil or plastic wrap.

These are perfect for the holidays, Christmas, St. Patricks day or just whenever you decide that you want to eat a delicious mint brownie, which is all the time for me.

I really hope you liked today’s recipe! And, thanks to our sponsor Kensington Publishers for allowing me to make this recipe and review the book!

Tools used to make Mint Brownies:

Tips and Tricks:

Make sure you use unsweeetend cocoa powder and not dutch process.
We like to use high quality chocolate chips for this recipe.
Different types of thin mint cookies can be found at different grocers, you don’t need the Girl Scout ones.
These can be frozen, see my storage tips above!
These need to be refrigerated as well because you don’t want the frosting to melt off.
Make sure your brownies are fully cooled before you frost them.

If you want a perfectly sinful brownie that fills you up and is absolutely addicting then you need to make these Double Fudge Double Mint Brownies!

If you like this recipe you might also like:

If you’ve tried these DOUBLE FUDGE DOUBLE MINT BROWNIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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Double Fudge Double Mint Brownies

Double Fudge Double Mint Brownies are a sinful fudgy brownie stuffed with thin mint cookies and topped with layers of mint frosting and more fudge!

Prep Time30 mins

Cook Time23 mins

Total Time53 mins

Course: Dessert

Cuisine: American

Keyword: chocolate mint brownies, double fudge brownies, mint brownies

Servings: small servings

Calories: 552kcal

Author: Dana at ThisSillyGirlsLife.com adapted from author Joanne Fluke

Ingredients

Brownies:

1 1/2 Cups all purpose flour packed
3/4 Cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 Cup granulated sugar
1 Cup brown sugar packed
3/4 cup butter
6 oz semi-sweet chocolate bar
1 1/2 tsp vanilla extract
3 large eggs
2 Cups semi-sweet chocolate chips
24 thin mint cookies

Mint frosting:

1/2 Cup unsalted butter room temp
2 Cups powdered sugar
2 Tbls milk
1 1/4 tsp peppermint extract
green food coloring optional

Milk Chocolate Fudge Frosting:

2 Tbls butter
2 Cups milk chocolate chips
14 oz can sweetened condensed milk