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Grasshopper Brownies – fudgy brownies with minty butter cream frosting and topped with a chocolate ganache.
Brownies are one of my favorite things ever. I have almost 40 homemade brownies recipes on the blog, so it should come as no surprise if you have visited before. And the fudgier the better!
People tend to associate chocolate and mint with either Christmas or St. Patrick’s Day. But they are totally wrong, it should be enjoyed all year round! No Bake Mint Chocolate Chip Pie is perfect in the summer when you don’t want to heat up the house.
I have been making the same Easy Homemade Brownies Recipe since I was a little girl. The only bigger brownie fan in the world might be my dad. And that is just a maybe, we are pretty much neck and neck for our obsession. I grew up making this same fudgy brownie recipe almost every weekend. We topped with chocolate frosting,
What You’ll Need
- Unsweetened Chocolate
- Vegetable Oil
- Eggs
- Granulated Sugar
- All-Purpose Flour
- Baking Powder
- Salt
- Butter
- Powdered Sugar
- Mint Extract
- Skim Milk
- Food Coloring
- Chocolate Chips
- Heavy Cream
There are a few parts to this recipe. You have the brownies topped with a mint buttercream frosting and then topped with a chocolate ganache. So it is a decadent and over the top dessert!
How to Make Grasshopper Brownies
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Start by making your brownies. You really can use whatever your favorite recipe or box mix is. The recipe below is super easy, fudgy and my favorite brownies.
- Once the brownies are done you want to cool them completely.
- The mint layer is a layer of mint frosting. So cream butter, powdered sugar, milk and mint extract together until you get a nice and creamy consistency. You can adjust the amount of milk and sugar in the recipe to get it creamy and spreadable.
- Spread the frosting over the cooled brownies.
- The final layer if a chocolate ganache. You want to microwave heavy cream in a bowl or liquid measuring cup for 45 seconds to get it nice and hot. Then pour in the chocolate chips and let it sit for a minute. The chocolate will start to melt and then you can stir to get it completely melted and smooth.
- Pour the chocolate over the brownies and let it sit in the fridge for about 2 hours until the chocolate is completely set to serve.
To make these brownies fit for the holidays, I topped with with mint buttercream, similar to these Mint Chocolate Chip Brownies.
Recipe Tips
- I like my ganache to stay kind of gooey, not get hard and separate from the frosting. So I like to use equal parts of heavy cream to chocolate. But if you like yours to solidify more, then you can use more chocolate.
- These brownies are best served slightly chilled. They are best stored in the fridge so the ganache doesn’t melt, but then let them sit out for a few minutes before serving.
- Don’t over mix the batter. Once you add the flour, mix until it is just barely combined. You want the white streaks to disappear, but don’t it in.
- You can double this recipe and bake it an 13×9 inch pan if desired.
More Great Chocolate Dessert Recipes
- Peanut Butter Stuffed Brownies
- Flourless Chocolate Cake
- Loaded Cookie Pizza
- Chocolate Hazelnut Cake
- Chocolate Pavlova
- Chocolate Mousse Brownies
- Cosmic Brownie Cookies
- Ding Dong Cake
Grasshopper Brownies
Video
Ingredients
Brownies
- 2 oz unsweetened chocolate, melted
- 1/3 cup vegetable Oil
- 1 cup granulated sugar
- 2 whole large eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mint Buttercream
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon mint extract
- 3 Tablespoons skim milk
- green food coloring
Chocolate Ganache
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
Instructions
- Preheat oven to 350º F. Line an 8 inch baking dish with foil or parchment paper. Set aside.
- In a bowl mix together melted chocolate and vegetable oil until smooth.
- Add eggs and sugar, and mix until well very well combined and the eggs are fully incorporated.
- Fold in flour, baking powder and salt until the white streaks just disappear.
- Pour into prepared baking dish. Bake for 20-25 minutes until a tooth pick comes out mostly clean.
- Remove from oven and cool completely.
- Meanwhile, mix together the buttercream. In a bowl mix together butter, sugar, mint extract and milk until you get the desired spreadable consistency. Add more sugar or milk if necessary. Add a few drops of green food coloring, mix until you get the desired color.
- Frost brownies once they have cooled completely.
- In a microwave safe bowl heat chocolate and heavy cream for 45 seconds. Stir until smooth and well combined. Pour over frosting.
- Chill brownies until the chocolate sets. Slice to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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**I am a Crisco Preferred Partner and was compensated for my time to create this recipe. All thoughts and opinions are 100% my own.
Ugh I’m drooling just looking at these!
Hi! These look great! The only ingredient that I’m missing is the unsweetened chocolate to melt; can I substitute cocoa powder? Or melt 2oz chocolate chips instead? Thanks!
If you look on the side of the cocoa powder it should tell you what to use for the melted chocolate. Sorry, I am not at home now, so I can’t tell you. Chocolate chips could work, you just want them unsweetened.
Per oz of unsweetened chocolateuse either:
3T of cocoa + 1T of vegetable shortening
Or
1 oz of semi sweet choc chips – 4t of sugar called for in recipe