Remember that time we made spiked frosting? Well, we’ve done it again and this time it’s minty and happens to be on top of Thin Mint brownies. That’s right. Spiked frosting and Thin Mint brownies, together at long last!
– 1 box of brownie mix
– 3 eggs, 1/4 cup water, 3/4 cup oil (or whatever your box of brownie mix tells you!)
– 1 tube of Thin Mints
– 1 tub of cream cheese frosting
– 4-6 oz creme de menthe
– 1/4 cup powdered sugar
– green sprinkles
– mini muffin pan
Never thought you’d see Thin Mints, creme de menthe, and cream cheese frosting in one recipe? It’s time to get cooking! Preheat your oven to 350 degrees F.
First, the cookies. Place about 8 cookies in a ziploc bag and use a hammer or rolling pin to crush ’em up. You should end up with 1 cup of crumbs. If you have extra, save them for sprinkling later.
To mix your batter, mix as directed but add an extra egg for a cakier texture. And, of course, add in those Thin Mints crumbs!
Spoon your brownie batter into a mini muffin pan so that each muffin cavity is filled to the top. Your brownies will rise a bit creating a perfect little dome for dipping in frosting. Bake for 25-30 minutes. Speaking of frosting, time to spike it!
In a mixing bowl, combine frosting, 4-6 ounces of creme de menthe, and 1/4 cup of powdered sugar. We recommend pouring the creme de menthe in one shot at a time to make sure your frosting doesn’t become too runny. No matter what, your frosting will be closer to icing in texture, and less thick than regular frosting.
Take your brownie bites out of the oven and let cool for 5-10 minutes.
To frost, dunk the top of your brownie in the frosting. Top with green sprinkles and extra Thin Mints crumbs if you have them.
And that’s it! YUM! Minty, chocolatey, and a little bit tipsy :)
Are you baking anything for St. Patrick’s Day? Share your sweet treat ideas with us in the comments below.