These fudgy Grasshopper Brownies are covered with creme de menthe frosting and topped with rich chocolate ganache. They only take a few extra steps to make and are always a hit.
Layered Grasshopper Bars are great for serving during the winter holidays or St Patrick's Day. But, they are equally delicious year-round and are absolutely perfect for serving at cocktail parties, showers, and other get togethers.
Our Brownie recipe is thick and fudgy and dense which is perfect this mint combo. If you're looking for a great Gluten Free Brownie, we've got you covered.
Jump to:
Grasshopper Brownies
These Chocolate Grasshopper Brownies taste just as minty, chocolatey, and fudgy as they look. Based off of the creme de menthe flavored cocktail, these chewy homemade brownies are covered with layers of mint buttercream frosting and chocolate ganache. They taste like an Andes Mint Chocolate Brownie, and who wouldn’t love that?
The biggest thing to remember is to make sure your ganache has cooled to room temperature before spreading it over the mint frosting. You can cut these into Grasshopper bars or squares and they are perfect for serving all year long for holiday parties, showers, birthdays, or weekend treats.
Grasshopper Brownie Ingredients
- Butter - this will need to be melted before mixing with the other ingredients.
- Sugar - any type of white granulated sugar will work.
- Brown Sugar - I prefer the flavor of light brown sugar for these brownies, but you could definitely use dark brown sugar if you wanted to.
- Salt - sea salt works great.
- Cocoa Powder - for the best chocolate flavor, use a high quality cocoa powder.
- Eggs - any kind of large eggs will work great. It’s best if they are at room temperature before using. Or, you can run them under warm water for a minute.
- Vanilla Extract - pure vanilla extract has the best flavor.
- Flour - all-purpose flour works great for these brownies.
Mint Frosting
- Butter - this needs to be soft, so either pull out to room temperature ahead of time or gently warm in the microwave for about 10 seconds at a time.
- Vanilla Extract - pure vanilla extract tastes best.
- Peppermint Extract - be sure to use peppermint extract and not mint extract.
- Milk - this helps to thin down the frosting a bit. You don’t need much.
- Powdered Sugar - powdered sugar helps sweeten the frosting without adding any grittiness.
- Green Food Coloring - this is optional but will give the frosting a nice color.
Chocolate Ganache
- Semi Sweet Chocolate Chips - you can use any type of semi sweet chocolate chips or chocolate bars. Or, try using milk chocolate or even Andes Mint Chocolates.
- Heavy Cream - any kind of heavy whipping cream will work.
How to Make Grasshopper Mint Chocolate Brownies
- Mix the brownie batter. In a medium-sized mixing bowl, combine the melted butter, sugar, brown sugar, salt, and cocoa powder. Mix until combined, then add the eggs and vanilla and whisk to combine. Add the flour to the butter and sugar mixture and fold in using a rubber spatula.
- Transfer to a baking dish. Prepare your baking dish by spraying with non-stick cooking spray and then lining it with parchment paper. Line the bottom of 9" x 9" baking dish for thick brownies or 9" by 13' baking dish for thin brownies. (I used a 9" by 9" in these pics.)
- Bake. Bake in a preheated 350 degree oven for 30-40 minutes for a 9" x 13" pan or about 60 minutes for a 9" x 9" pan, until the edges are crisp and the center is just set. Remove from the oven and let the brownies cool to room temperature while you make the frosting and ganache.
- Make the mint buttercream frosting. Add the room temperature butter to the bowl of a stand mixer and beat using the whisk attachment until light and fluffy. With the mixer off, add the vanilla extract, peppermint extract, half of the powdered sugar, and a tablespoon of the milk. Whip until light and fluffy again, then add the rest of the powdered sugar, milk, and food coloring if desired.
- Spread over the brownies. Spread evenly over the cooled brownies.
- Make the ganache. In a microwave safe bowl heat chocolate chips and heavy cream for 45 seconds. Stir until the melted chocolate is smooth and well combined. If there are still bits of chocolate, you can warm again for about 30 seconds.
- Spread over the mint frosting. Allow the ganache to cool to room temperature before pouring over the frosting and spreading evenly.
- Chill and serve. Allow the Grasshopper Bars to cool at room temperature or in the fridge until the ganache is set. Once set, cut into bars or squares. Enjoy!
Frequently Asked Questions
Yes - Grasshopper Brownies taste best when the mint buttercream and chocolate ganache layers are slightly chilled rather than room temperature. They are also far less messy that way! You can store them in an airtight container or covered with plastic for up to 5 days in the fridge.
For this recipe I recommend using either semi-sweet chocolate chips or another kind of high quality dark chocolate. You could also try using Andes Mint Chocolates for an even mintier flavor.
Yes! If you want to freeze, wrap tightly with plastic and store frozen for up to 2 months. To thaw just transfer to the fridge overnight.
Storing and Freezing Instructions
- Refrigerator: store in an airtight container or wrapped well with plastic for up to 5 days in the fridge.
- Freezer: if you want to freeze your brownies, let them cool completely before transferring to either freezer bags or an airtight container. Store frozen for up to 2 months.
Grasshopper Brownies Recipe
Ingredients
Homemade Brownies
- 1 cup Butter melted
- 1 cup Sugar
- 1 cup Light Brown Sugar
- 1 teaspoon Salt
- 1 cup Cocoa Powder
- 4 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
Mint Frosting
- ¼ cup Butter room temperature
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Peppermint Extract
- 1½ Tablespoons Milk
- 2 cups Powdered Sugar
- Green Food Coloring optional
Chocolate Ganache
- ¾ cup Semi-Sweet Chocolate Chips
- ¾ cup Heavy Cream
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, combine the melted butter, sugar, brown sugar, salt, and cocoa powder. Mix until combined, then add the eggs and vanilla and whisk to combine.
- Add the flour to the butter and sugar mixture and fold in using a rubber spatula.
- Prepare your baking dish by spraying with non-stick cooking spray and then lining it with parchment paper. Line the bottom of 9" x 9" baking dish for thick brownies or 9" by 13' baking dish for thin brownies. (I used a 9" by 9" in these pics.)
- Bake in a preheated oven for 30-40 minutes for a 9" x 13" pan or about 60 minutes for a 9" x 9" pan. Bake until the edges of the brownies are crisp and the center is just set.
- Remove from the oven and let the brownies cool to room temperature while you make the frosting and ganache.
How to Make Mint Frosting
- Add the room temperature butter to the bowl of a stand mixer and beat using the whisk attachment until light and fluffy.
- With the mixer off, add the vanilla extract, peppermint extract, half of the powdered sugar, and a tablespoon of the milk. Whip until light and fluffy again, then add the rest of the powdered sugar and the rest of the milk until the frosting is light and fluffy. If desired, add a few drops of green food coloring and whip until no streaks remain. You can add a bit more if you want a darker green.
- Spread evenly over the cooled brownies.
How to Make Chocolate Ganache
- In a microwave safe bowl heat chocolate chips and heavy cream for 45 seconds. Stir until smooth and well combined. If there are still bits of chocolate, you can warm again for about 30 seconds.
- Allow the ganache to cool to room temperature before pouring over the frosting and spreading evenly.
To Finish
- Allow the Grasshopper Bars to cool at room temperature or in the fridge until the ganache is set. Once set, cut into bars or squares. Enjoy!
Nutrition
More Recipes for Brownies and Bars
- Brownie Bites
- American Flag Brownies
- German Chocolate Brownies
- Double Chocolate Einkorn Brownies
- Chocolate No-Bake Cheesecake Bars
- No-Bake Cheesecake Bars
- Blackberry Crumble Bars
- More Dessert Recipes
- More Cookie Recipes
More Chocolate Desserts
These minty Grasshopper Brownies taste a bit like the creme de menthe cocktail they are named after, but in dessert form. They're fudgy and topped with mint frosting and a top layer of chocolate ganache.
Leave a Reply