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+ servings
4.5 from 8 votes

Small Batch Thin Mint Brownies

The most delicious Chocolate Mint Brownies are super fudgy and fully equipped with Thin Mint Cookies!
Prep 15 minutes
Cook 22 minutes
Total 37 minutes
Fat 31
Carbs 68
Protein 5
Yield 6


  • 1/2 cup unsweetened cocoa powder
  • 1/2 all-purpose flour
  • ½ teaspoon salt
  • 1/2 cup unsalted butter melted (or 3/4 cup melted coconut oil)
  • 3/4 cup light brown sugar
  • ¾ teaspoon peppermint extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 9 Thin Mint cookies or any mint chocolate wafer cookie (+ 2 more for an optional topping)
  • ¼ teaspoon flaked salt optional


  • Preheat the oven to 350º and spray an aluminum loaf pan with nonstick cooking spray.
  • In a medium sized bowl mix the cocoa powder, all-purpose flour, and salt together. Pour the dry ingredients through a sifter (or fine mesh strainer) to make sure there are no lumps in the dry ingredients. Set aside.
  • Next, add melted butter, brown sugar, and peppermint extract to a large bowl and mix together on medium/low with a hand held mixer or stand mixer (using an electric mixer is important).
  • In a separate small bowl, add the chocolate chips and melt them in the microwave on high for 15 second intervals, stirring and repeating until the chocolate chips are melted. Set aside.
  • Crack the eggs into the bowl with the butter and sugar mixture and mix on low with a mixer until the eggs are combined.
  • Add melted chocolate chips to the butter mixture and mix on low until all the ingredients are mixed together.
  • Slowly add the flour and cocoa powder to the bowl with the chocolate mixture and mix on low until combined.
  • Pour half of the brownie batter into the greased loaf pan. Then, place 9 thin mint cookies on top of the brownie batter.
  • Pour the remaining brownie batter over the thin mint cookies. Optionally sprinkle on 2 coarsely chopped Thin Mints on top.
    batter in pan
  • Bake the brownies at 350ºF for 22-25*.
  • Remove from the oven and sprinkle with flaked sea salt. Let the brownies sit for 10-15 minutes before removing them from the pan.

Tips & Notes

  • Bake time varies based on the oven and remember that these are fudgy brownies, so you want them gooey in the middle! Be careful not to overbake.
  • We strongly recommend using an electric hand mixer to get out all of the lumps.
  • Make sure to use an aluminum loaf pan NOT a ceramic or glass loaf pan.
  • We used parchment paper in the pan and it was a game changer.

Watch it

Nutrition Facts

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