Grasshopper Brownies

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You are in for a treat!

Grasshopper Brownies

Grasshopper brownies combine the classic flavor of rich fudgy brownies with a minty frosting and chocolate ganache. They are fudgy, creamy, and minty! 

Grasshopper brownies are also called mint brownies. This classic recipe is easy to make and is perfect to serve any time of the year. 

If you are a mint chocolate lover, you’re going to love these brownies. I can’t get enough of the rich fudgy brownie and sweet mint flavor.

The brownies are made from scratch. The minty frosting is light and fluffy with just the perfect amount of peppermint extract. The chocolate ganache is made from butter and chocolate chips.

Grasshopper Brownie Ingredients

• all-purpose flour
• cocoa powder
• salt
• a few large eggs
• granulated sugar
• pure vanilla extract
• unsalted butter
• milk
• peppermint extract
• powdered sugar
• green food coloring (optional)
• chocolate chips

How to Make Grasshopper Brownies

Preheat oven to 350º.

Combine flour, cocoa powder, and salt in a small mixing bowl and set aside.

Whisk sugar and eggs together, then add melted butter, and vanilla extract.

Once that’s completely mixed, add the flour mixture and stir until just mixed.

Pour into greased or parchment-lined 8×8-inch baking pan (I like to use parchment to make it easier to remove brownies).

Bake in the center of a preheated oven for 25-30 minutes until the edges are set and the middle still looks slightly underdone. Remove from oven and let cool in pan.

While brownies cool, combine mint cream ingredients and beat until smooth.

When the brownies are cool, spread mint cream over the brownies, and place them in the refrigerator.

Combine butter and chocolate chips for ganache topping in a microwave-safe bowl, and microwave at 15-second intervals until completely melted. Alternatively, melt chocolate and butter in a double boiler.

When chocolate is melted, stir it together.

Remove the brownies from the refrigerator, and spread the ganache over the top.

Place back in the refrigerator until the chocolate is set.

Before serving, remove brownies from the pan and cut them into 12 servings.

How to Store Grasshopper Brownies

Keep these brownies stored in the refrigerator in an airtight container for up to 7 days. You can also freeze them for up to 3 months. 

How to Slice Them Like a Pro

To get a clean slice without the peppermint cream and brownie crumbs going all over the place, simply take the knife and make a cut, then wipe it clean, then make another cut. Keep cleaning the knife between cuts. 

More Brownie Recipes

• Red Velvet Cheesecake Brownies
• Cheesecake Brownies
• Peppermint Mocha Brownies
• Coconut Brownies
• Salted Caramel Double Chocolate Brownies

What do you think of this amazing grasshopper brownie recipe? What would you serve with these brownies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Grasshopper Brownie Recipe

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Yield: 12

Grasshopper Brownies

Grasshopper brownies combine the classic flavor of rich fudgy brownies with a minty frosting and chocolate ganache. They are fudgy, creamy, and minty! 

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour 5 minutes

Ingredients

For the brownies:

• 1 cup all-purpose flour
• ⅔ cup cocoa powder
• ¼ teaspoon salt
• 3 large eggs
• 1 ½ cups granulated sugar
• 1 teaspoon pure vanilla extract
• ¾ cup unsalted butter, melted

Mint cream:

• ¼ cup unsalted butter, softened
• 2 tablespoons milk
• 1 teaspoon peppermint extract
• 1 ¼ cup powdered sugar
• 2 drops green food coloring (optional)

Ganache topping:

• 1 cup chocolate chips
• ¼ cup unsalted butter

Instructions

1. Preheat oven to 350º
2. Combine flour, cocoa powder, and salt in a small mixing bowl and set aside.
3. Whisk sugar and eggs together, then add melted butter, and vanilla extract.
4. Once that’s completely mixed, add the flour mixture and stir until just mixed.
5. Pour into greased or parchment-lined 8x8-inch baking pan (I like to use parchment to make it easier to remove brownies).
6. Bake in the center of a preheated oven for 25-30 minutes until the edges are set and the middle still looks slightly underdone. 
7. Remove from oven and let cool in pan.
8. While brownies cool, combine mint cream ingredients and beat until smooth.
9. When the brownies are cool, spread mint cream over the brownies, and place them in the refrigerator.
10. Combine butter and chocolate chips for ganache topping in a microwave-safe bowl, and microwave at 15-second intervals until completely melted. Alternatively, melt chocolate and butter in a double boiler.
11. When chocolate is melted, stir it together.
12. Remove brownies from the refrigerator, and spread ganache over the top.
13. Place back in the refrigerator until the chocolate is set.
14. Before serving, remove brownies from the pan and cut them into 12 servings.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 458Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 98mgSodium: 68mgCarbohydrates: 57gFiber: 2gSugar: 44gProtein: 4g

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