Double Fudge Double Mint Brownies, sinful fudgy brownies stuffed with thin mint cookies and topped with layers of mint frosting and more fudge!
Mint Brownies couldn’t get any better!
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
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 fudgey top layer is where it’s at!
These Chocolate Mint Brownies are so good! You need to make them ASAP!
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.
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!
How to make Mint Brownies:
Mix up the brownie batter.
Place half of the batter on the prepared baking dish, place a layer of thin mints on top, then spread the other half of the brownie batter over the thin mints.
Bake for 23 minutes. Remove from oven and let cool.
Make the mint frosting by whipping up the butter and adding the powdered sugar, milk, peppermint extract and food coloring.
Spread into an even layer on the cooled brownies.
Mix up the chocolate frosting by heating the butter, chocolate chips and sweetened condensed milk in the microwave for 1 minute. Let sit 1 minute and then stir.
Repeat the microwave, sit, stir until mixture is fully combined.
Pour over mint brownies and smooth out.
Refrigerate to allow the chocolate frosting to set then serve and enjoy!
Decadent Mint Brownies are my favorite!!!!
Sorry, I found these pretty photogenic as well and went a little nuts, as usual! Wouldn’t these be great for St. Patrick’s Day?!!
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!
Can you freeze mint brownies?
Yes! But you might what to freeze the brownies with out the frosting and then whip up the frosting when you are ready to eat them.
Tools used to make Mint Brownies:
Double Fudge Double Mint 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
- 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
- Preheat oven to 350°F degrees. Line 9x13 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.
- 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!