Sunday, March 3, 2013

Thin Mint Brownies

Since St. Patty’s Day is just around the corner and I had a box of thin mints recently delivered to our house, I thought I’d make one of my all time favorite desserts. 
These rich and fudgy brownies have bits and pieces of thin mint cookies throughout, topped with a perfect mint colored frosting, and then topped with more cookies! 
This is the perfect dessert to take to a party because the recipe makes so many - and plus I would devour the whole pan if they were lying around my house! 
These are seriously good. You have to make them!!
Thin Mint Brownies
1 package brownie mix
1/2 cup vegetable oil
1/4 water
2 eggs  
1 box thin mint cookies, chopped
1/2 stick of butter softened
2 TB milk
2 cups powdered sugar 
few drops green food coloring
1 tsp vanilla extract

  • Preheat oven to 350 degrees.
  • In a large mixing bowl combine brownie mix, vegetable oil, water, and eggs. Fold in 1/2 of the thin mints and pour into a greased 9x13 pan. Bake for 28-30 minutes. Cool for about an hour. 
  • In a medium sized bowl mix butter, powdered sugar, milk, vanilla, and green food coloring until fluffy. Spread frosting over brownies. Top with the rest of the crushed thin mint cookies. Refrigerate 1 hour. Cut into squares.

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