I wanted to do a little baking for St. Patrick’s Day. My thought started out as a one layered brownie cake with mint chocolate chips covered in green frosting. I set out to my local Winn Dixie in search of some ingredients, but when I got there I couldn’t find any mint chocolate chips anymore – I guess because the Winter season is over, and they don’t regularly stock it. I did, however, find some Thin Mint Brownie mix on sale – buy one, get one! And so this Green Frosted Thin Mint Brownie Cake was born 🙂
Feeds: 8-12 (Depending on your cut sizes)
Cook Time: 30 Minutes * 2 Batches
Prep & Frosting: 30 Minutes
Cooling Time: 2 Hours
Total Time: 3.5 Hours
– 2 boxes of Thin Mint Brownie Mix by Pillsbury
– 2 Eggs (as called for on the box)
– 6 tbsp of Water (as called for on the box)
– 2/3 cup of Vegetable Oil (as called for on the box)
– 1 container of Vanilla Frosting – I used Pillsbury brand
– 1 small tube of Green Gel Food Coloring
You’ll Also Need:
– 1-2 8″ x 8″ Baking Pan/s
– Medium Sized Mixing Bowl
– Measuring Cup & Teaspoon
– Aluminum Foil
– Cooling Rack
– Butter Knife & Tablespoon (for frosting)
**All ingredients found at my local Winn Dixie – not a sponsored post.
– Brownie Mix: Alternatively, you can use a regular box of brownie mix and add in some mint chocolate chips, as I had originally planned.
– Food Coloring: I couldn’t find any food coloring in the form of drops at my local Winn Dixie so I bought the gel coloring ones they had – though the drops will work too. I used nearly a whole small tube to get my desired color.
– Foil: I put this down first to make it easier to get the brownie out when it was done, and for less clean up later.
Step 1: PreHeat oven to 350, as directed on the box. Line pan/s with foil, spray down with Pam and set aside.
Step 2: Combine the eggs, vegetable oil, water and brownie mix as instructed on the box, then stick in the oven and bake as indicated on the box – I did mine for 30 minutes, and baked mine one layer at a time.
Step 3: When the brownies were done, I lifted them out of the dish and placed on the cooling rack to cool completely – I left mine overnight because I ran out of time to finish them up. If you have the extra time, they probably need about two hours to cool completely.
Step 4: I mixed the coloring into the frosting using the frosting container. I grabbed a spoon and scooped out a quarter of the frosting or so  and set aside so I would have more room to work at first. I squeezed in the gel food coloring a bit at a time , and mixed well . I added back the scoop I took out after two good mixings, and mixed well to combine. I really wanted a darker emerald color, but the little tube I had just wasn’t going to get there. I tried a small squeeze of blue, but I didn’t add anymore because I was afraid it would turn teal. I used almost the whole tube of coloring.
Step 5: Frosting! I used a butter knife to spread the frosting. First, I laid down one brownie layer onto my serving plate – top up, and frosted the top of it. Then, I laid the other brownie layer on top of the first – top down so the top of the ‘cake’ would be smoother, and frosted the whole thing. I didn’t end up using the whole container of frosting, so I stuck the left-overs in my fridge. It’s good up to two weeks.
Now, Enjoy! I finished the frosting around dinner time, after I got off of work. I made a cup of coffee, and then walked over to Todd’s parent’s house, and shared some with them. It was their dessert, and my pre-dinner – hehe.
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Nicole B. says
I love chocolate and mint. I bet the Thin Mint brownies are so good! This looks like a great dessert for St. Patrick's Day. Stopping by from the #HomeMattersParty linky.