Thin Mint Truffle Brownies
These Thin Mint Truffle Brownies are SO EASY! Rich brownies topped with a creamy mint truffle layer and a smooth chocolate finish—pure indulgence in every bite.
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Microwave-safe Bowl
- Spatula
- Refrigerator
Ingredients
Brownie Base
- 1 pan brownies 9x13, baked and cooled
Truffle Layer
- 52 pieces Thin Mint Cookies or Keebler Grasshoppers crushed
- 4 ounces low-fat cream cheese
Chocolate Topping
- 2 cups chocolate chips milk or semi-sweet
- 1 tablespoon Crisco or similar shortening
Instructions
Preparation
- Start by baking your favorite brownie recipe in a 9x13 pan. Allow them to cool completely before proceeding.
- Crush the Thin Mint cookies into fine crumbs using a food processor or place them in a zip-lock bag and crush with a rolling pin. Set aside a handful of crumbs for garnishing.
- In a mixing bowl, combine the crushed Thin Mint cookies with the low-fat cream cheese. Mix until well blended and smooth to create the truffle layer.
- Spread the cream cheese and cookie mixture evenly over the cooled brownies using a spatula.
- In a microwave-safe bowl, combine the chocolate chips and Crisco. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Pour the melted chocolate over the cream cheese layer, spreading it evenly with a spatula to cover the entire surface.
- Place the brownies in the refrigerator for at least 1 hour, or until the chocolate has set.
- Remove the brownies from the fridge, cut into squares, and garnish with the reserved cookie crumbs. Enjoy!
Notes
- Use dairy-free cream cheese and chocolate chips to make this recipe dairy-free.
- Opt for gluten-free cookies and brownie mix to make this recipe gluten-free.
- For extra mint flavor, add a few drops of peppermint extract to the cream cheese mixture.