Fudgy Thin Mint Brownies

Ingredients

• 10 tbsp (140g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 tsp vanilla
• 1/8-1/4 tsp peppermint extract (I did 1/8 for a very mild mint flavor but you can increase to 1/4 if you want it stronger)
• 1/2 cup + 2 tbsp (56g) unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp (13g) vegetable oil
• 1/2 cup (63g) all purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/2 cup chocolate chips/chopped chocolate
• 10-12 chopped thin mints + 3-4 more for topping
• Melted White Chocolate (use melting wafers, regular chips don't usually melt well) (for the optional drizzle)
• A small drop of peppermint extract (for the optional drizzle)
• Green food coloring (optional) (for the optional drizzle)
• 1/2 cup (60g) powdered sugar (for the or (if you don't have white chocolate))
• 1-2 tsp milk (for the or (if you don't have white chocolate))
• A small drop of peppermint extract (for the or (if you don't have white chocolate))
• Green food coloring (optional) (for the or (if you don't have white chocolate))

Instructions

1. Preheat oven to 325°F (163°C) and grease/line an 8x8 pan with parchment paper.
2. In a large bowl, whisk melted butter and both sugars until smooth.
3. Add eggs, vanilla, and peppermint extract then whisk vigorously for 1-2 minutes to help create a crackly top.
4. Stir in cocoa powder and salt until fully combined.
5. Mix in oil, then gently fold in the flour until just combined (don't over mix).
6. Fold in chocolate chips and chopped thin mint cookies.
7. Spread into the prepared pan.
8. Top with more chopped thin mints.
9. Bake for 30-40 minutes, until a toothpick inserted near the center comes out with moist crumbs/mostly clean (not wet batter).
10. Let the brownies cool completely.
11. Add the peppermint drizzle.