When I got my 4 boxes of Thin Mints this year, they came with a recipe for Thin Mint Brownies. The recipe was essentially crushing up Thin Mints and mixing them into brownie batter. Which sounds amazing, don’t get me wrong. But I’m not willing to waste any of my precious Thin Mints by mixing them into something else. So I set out to create a brownie recipe that had Thin Mint ~vibes~ without using up any of my cookie stash.
I thought about making a brownie version of Thin Mints first, but Thin Mints have such a satisfying snap and crunch that I was worried a gooey chewy brownie (which is the kind I want when I have a brownie) would be reminiscent enough of Thin Mints.
Enter brownie brittle.
Thin Mint Brownie Brittle has the satisfying crunch of Thin Mints and almost perfectly mimics the flavor. The key is to use MILK CHOCOLATE brownie mix. I know there are a lot of Ghirardelli brownie mix fans out there, but that’s not going to cut it for this recipe. I use the Betty Crocker Milk Chocolate Brownie Mix. Duncan Hines and Pillsbury both have milk chocolate brownie mixes, but I haven’t tried this recipe with either of them so I can’t compare how the brownie brittle will come out using another brand.
Once you drizzle them with semisweet chocolate chips, you’ll get the right contrast of milk chocolate and semisweet chocolate like you’d find in a Thin Mint. Enjoy!
Thin Mint Brownie Brittle
Equipment
- Half sheet pan (13" x 18")
Ingredients
- 1 box Betty Crocker Milk Chocolate Brownie Mix (it does not need to be Betty Crocker brand as long as it is milk chocolate)
- 2 large eggs
- ½ cup vegetable oil
- 3 tablespoons water
- 1 teaspoon peppermint extract (do not use mint or spearmint extract)
- ½ cup semisweet chocolate chips
- 1 teaspoon vegetable oil (optional)
- Preheat the oven to 350°F. Spray a 13"x18" sheet pan (or 2 9"x13" pans) with cooking spray until the bottom and sides are all covered
- Pour your brownie mix (1 box) into a large bowl and add the eggs (2 eggs), vegetable oil (½ cup), water (3 tablespoons), and peppermint extract (1 teaspoon). Slowly mix with a whisk until everything is combined and you can't see any streaks of egg or brownie mix anymore
- Pour the batter into your prepared pan, and use a rubber spatula to spread it in an even layer across the whole pan. Make sure to get enough batter in the corners, too!
- Bake for 10 minutes, then turn your pan 180° and return to the oven. Your batter should look something like this when you turn it. Bake for 10 more minutes
- While the batter is in the oven, put the chocolate chips (½ cup) in a small microwave safe bowl or mug. Microwave for 30 seconds, then take them out and stir them. They'll look like they're barely starting to melt, but you want to stir chocolate chips frequently while melting to evenly distribute the heat
- Continue to microwave in 15 second intervals until the chocolate is fully melted
- To make the chocolate easier to drizzle, you can add 1 teaspoon of vegetable oil to your melted chocolate and stir it well. This step is optional
- Remove the brownies from the oven
- While they brownies are still warm, drizzle with chocolate and cut into squares. Since these brownie thins are pretty brittle, they are much easier to cut while they're warm than once they cool off
- Preheat the oven to 350°F. Spray a 13″x17″ pan with cooking spray
- Combine brownie mix (1 box), eggs (2 eggs), vegetable oil (½ cup), water (3 tablespoons), and peppermint extract (1 teaspoon) in a large bowl
- Pour the batter into your prepared pan, and spread it in an even layer across the whole pan
- Bake for 10 minutes, then turn your pan 180° and return to the oven for 10 more minutes.
- While the batter is in the oven, melt the chocolate chips (½ cup) in a small microwave safe bowl or mug.
- Once melted, stir in 1 teaspoon of vegetable oil to make the chocolate easier to drizzle (optional)
- Remove the brownies from the oven. While they are still warm, drizzle with chocolate and cut into squares