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Homemade Mint Brownies (aka Grasshopper Brownies or Creme de Menthe Brownies) photo
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Mint Brownies (aka Grasshopper Brownies or Creme de Menthe Brownies)

These Mint Brownies are a chocolate lover's dream! Rich, fudgy, and topped with a creamy mint layer, they’re irresistible!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Creamy, Fudgy, Mint
Servings: 16 servings

Ingredients

  • 6 oz bittersweet chocolate chips (60% cocoa or chopped, recommended: Ghirardelli)
  • 1/2 cup unsalted butter (diced into tablespoons, plus more for greasing)
  • 1 1/4 cups granulated sugar
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2/3 cup all-purpose flour
  • 1/2 cup unsalted butter (softened slightly)
  • 3 oz cream cheese (softened)
  • 1 1/2 tsp mint extract
  • 5 drops green food coloring (optional, adjust as desired)
  • 2 1/2 cups powdered sugar
  • 1-2 pinches salt (to taste)
  • 8 oz semi-sweet chocolate chips
  • 5 tbsp unsalted butter (diced into tablespoons)

Instructions

  • Preheat your oven to 350°F (175°C). Grease the baking dish with butter to prevent sticking.
  • In a double boiler or a microwave-safe bowl, melt the 6 oz of bittersweet chocolate chips and 1/2 cup of diced butter together until smooth. Stir occasionally to avoid burning. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the melted chocolate mixture with 1 1/4 cups of granulated sugar and 1/2 tsp of salt. Whisk until well combined. Add in the 3 large eggs one at a time, mixing well after each addition. Stir in 1/2 tsp vanilla extract.
  • Sift in 2 tbsp of cocoa powder and 2/3 cup of all-purpose flour into the chocolate mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the brownies fudgy.
  • Pour the brownie batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool in the dish on a wire rack.
  • In another mixing bowl, combine 1/2 cup of softened butter, 3 oz of softened cream cheese, and 1 1/2 tsp of mint extract. Mix until creamy and well blended. Gradually add in 2 1/2 cups of powdered sugar, mixing until smooth. If desired, add 5 drops of green food coloring to achieve your preferred shade of mint green.
  • Once the brownie base has cooled completely, spread the mint layer evenly over the brownies. Use a spatula to create a smooth top.
  • In a double boiler, melt the 8 oz of semi-sweet chocolate chips with 5 tbsp of diced butter until smooth. Stir until fully combined. Allow to cool slightly.
  • Pour the chocolate ganache over the mint layer, spreading it evenly. Refrigerate the brownies for at least 1 hour to allow the layers to set properly.
  • Once set, remove the brownies from the baking dish and cut them into squares. Serve chilled or at room temperature and enjoy!

Equipment

  • 8x8 inch baking dish
  • Mixing Bowls
  • Whisk
  • Spatula
  • Double boiler or microwave-safe bowl
  • Cooling rack

Notes

  • Allow the brownies to cool completely before adding the mint layer for best results.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free baking mix.
  • Drizzle with white chocolate for an elegant touch.