Thin Mint Brownies
Who said sheet cakes have to be boring? These Thin Mint Brownies are covered with cream cheese buttercream frosting and Thin Mint cookies!
Servings: 24 servings
Calories: 437kcal
Equipment
- 3 small piping bags + tips (for decorating; I used one large and three small bags but you can use whatever you'd prefer!)
Ingredients
Brownies
- 1 cup unsalted butter (2 sticks, melted)
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 6 Tablespoons unsweetened cocoa powder
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
- 1 Tablespoon vanilla extract
- 1 teaspoon mint extract (I used McCormick’s Mint extract)
- 1 cup semisweet chocolate chips
Mint Cream Cheese Frosting
- 8 ounces cream cheese (one package; softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 1-2 Tablespoons milk
- 1 Tablespoon mint extract (I used McCormick’s Mint extract)
- 1/4 teaspoon salt (if using unsalted butter)
- 1-2 drops green gel food color (save and add later - I colored about ½ cup of the frosting a deep green, added a tiny drop to another cup of frosting to make a mint green, and left the rest white.)
Decorations
- 15-20 Thin Mint cookies
- Sprinkle mix of your choice! optional; I used 'Silver Bells' by FancySprinkles
Instructions
Brownies
- Preheat oven to 350°F. Grease a 9x13 baking pan with non-stick or baker’s floured cooking spray.
- Mix together melted butter and granulated and brown sugars. Whisk in eggs until well combined. Whisk in cocoa powder, baking powder, salt, and gradually stir in all-purpose flour until combined. Stir in vanilla, mint extract, and chocolate chips, and pour into prepared pan.
- Bake for 35-40 minutes (or until a toothpick comes out clean). Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting!)
Mint Cream Cheese Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk and mint extract until frosting reaches a pipeable consistency. Add salt if needed and beat until well combined.
Decorating
- Color frosting to your liking - I transferred about 1/2 cup to a small bowl and 1 cup to a slightly larger bowl, and colored them dark and light green. The rest I left white!
- Transfer frosting(s) to piping bags – I used the large open star from my large tip set and a smaller open star and oblong teardrop-shaped tip from my smaller set when I piping on the frosting. I usually find it easiest to start with the larger tips and fill in around them with smaller designs. Up to you!
- Add sprinkles to your liking – I started with larger ones spaced where I thought they looked best and then added smaller ones in between them.
- You could also skip the ‘placement’ and just sprinkle them over the top! The first method might give you a more polished look, but the second's usually more fun!
- Annnd you’re done! High-five yourself –and enjoy!
Video
Notes
(Please note nutrition information is an estimate, and may not be exactly accurate. Counts will be lower in all fields if full batch of frosting is not used.)
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 58g | Protein: 4g | Fat: 22g
Mentioned in post -
Cream Cheese Buttercream Frosting
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