#28 Double Mint Frosted Brownies

Oh. My. Gosh. New favorite dessert. I don't even have many words to describe these brownies except: "wow," "minty" and "more please."

These are double mint brownies because of the Thin Mint Girl Scout cookies in the brownies and the Junior Mints sprinkled on top of the frosting. I was desperately trying to find a way to get rid of my leftover Valentine's Day sweets . . . So, I came up with this pan of gold. 

I say gold not only because it's one of the tastiest things EVER, but also because it's St. Patrick's Day themed! This is a great dessert to help celebrate the luck o' the Irish . . . even if you're not Irish. No shame. These brownies are so good, I would not even blame you. 

The brownies are actually low fat . . . before I added in the sleeve of Girl Scout cookies. Oops! They are so dense and minty - you'll just have to try them for yourself! Besides the texture of the brownies, the Junior Mints are seriously like the cherry on top - which hardly even makes sense in this context, but pretend it does. In my opinion, they made the brownies. They are a definite must.

Do NOT celebrate Saint Patty's Day without making these! They are so delicious and super easy! You will without a doubt get that minty chocolate fix you're looking for!

Double Mint Frosted Brownies

Prep Time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.
Yields: 8x8 pan


For brownies:
1/2 cup all-purpose flour
1/2 cocoa powder
1/2 teaspoon baking powder
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons canola oil
4 oz. unsweetened applesauce
2 teaspoons vanilla extract
2 eggs
one sleeve Girl Scout Thin Mint cookies (16 cookies)

For frosting: 
6 tablespoons butter, softened
1 1/2 cups powdered sugar (more or less for desired consistency)
1 teaspoons peppermint extract
4-5 drops green food coloring
4 oz. box Junior Mints (about 40-45 candies)


1. Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick cooking spray. Set aside.

2. Combine flour through salt in a medium bowl. With an electric mixer on medium speed, beat in oil through eggs until there are minimal lumps, about 1-2 minutes.

3. In a separate bowl or baggie, crush cookies until they are a little chunky, but there are no large pieces. Fold into brownie batter until completely incorporated.

4. Pour batter into prepared pan and bake for 20-22 minutes. After baking, allow to cool completely.

To make frosting:

5. After brownies have cooled, cream butter with an electric mixer about 1 minute. Beat in powdered sugar and peppermint extract. 

6. Add drops of food coloring until you get your desired color. 

7. Top brownies with frosting, spreading evenly with a spatula. Carefully sprinkle Junior Mints over frosting. It is recommended, but not necessary to let the frosting set for a couple hours before serving, in the fridge if preferred.

8. Cut and serve.

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from

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