Fudgy, Minty Grasshopper Brownies
These Grasshopper Brownies layer fudgy brownie, mint Oreo cookies, a creamy mint filling, and rich chocolate ganache into one glorious brownie. They’re basically a dream dessert for any mint chocolate lover! Think my Mint Chocolate Chip Cookies, but kicked up a few good notches. I love bringing these to parties, but they also make a great treat for yourself at home!
A Quick Look At The Recipe
- Recipe Name: Grasshopper Brownies
- Serves: 16 brownies
- Main Ingredients: Brownie Layer, butter, granulated sugar, eggs, egg yolk, vanilla extract, unsweetened cocoa powder, all-purpose flour
- Why You'll Love It: These Grasshopper Brownies are every mint chocolate lover's dream, stacking fudgy brownie, mint Oreos, creamy mint filling, and rich chocolate ganache into one incredible treat!
The Ultimate Mint Chocolate Treat
I remember the first time I tried grasshopper brownies. Like you, I was put off by the name, imagining they were actually made with the little critters! (Silly). But once I found out they were mint and chocolate? Oh, you bet I was on board!
These grasshopper brownies kind of remind me of my Peppermint Fudge. They both combine mint and chocolate, just in different ways. But what sets these brownies apart are the layers. We’ve got fudgy brownies, crunchy cookies, creamy mint, and rich chocolate… I mean, can it get any better than that?
I’ve made plenty of layered brownie recipes before, like my S’mores Brownies and Symphony Brownies, but these are definitely a new favorite for the colder months. And while there’s a lot going on taste-wise, you don’t need anything complicated. Just your basic baking ingredients and some minty cookies, really!
Ingredients
- Butter
- Granulated sugar
- Eggs (one with just the yolk)
- Unsweetened cocoa powder
- All-purpose flour
- Semi-sweet chocolate chips
- Mint chocolate sandwich cookies (I use mint Oreos!)
- Powdered sugar
- Heavy cream
- Peppermint extract
- Green food coloring
- Semi-sweet chocolate chips
Tips Before You Start Baking
- When spreading the second layer of brownie batter over the cookies, I find it easier to dollop it in small spoonfuls and then gently spread it. This way, you won’t accidentally move the cookies around.
- Don’t overbake your brownies! When you stick a toothpick in, you want to see a few moist crumbs — that’s how you know they’ll be perfectly fudgy.
- Make sure your brownies are completely cool before spreading the mint layer, otherwise it will melt right off.
- The brownies are much easier to slice when they’re cold, straight from the fridge. I let mine sit at room temperature for about 5 minutes before serving for the best texture.
How to Make Grasshopper Brownies
1. Preheat the Oven
Start by preheating your oven to 350°F. Then line an 8×8-inch pan with parchment paper.
2. Make the Batter
In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs, egg yolk, and vanilla, and keep whisking until everything looks nice and smooth.
From there, stir in the cocoa powder, flour, and salt just until combined – no need to overdo it!
Finally, fold in the chocolate chips.
3. Layer Up & Bake
Spread half the batter into the pan, then arrange the cookies in a single layer on top. Finish it off by spreading the remaining batter over the cookies.
Bake for 26 to 30 minutes, until the edges are set and a toothpick comes out with moist crumbs. Let the brownies cool completely before moving on.
4. Make the Mint Filling
Beat together the butter, powdered sugar, 1 tablespoon of heavy cream, peppermint extract, and food coloring until you get a smooth mixture.
Tip: If it looks a little thick, just add a splash more cream.
Spread it evenly over your cooled brownies and place in the fridge for 30 minutes.
5. Make the Ganache
Add your chocolate chips to a bowl. Heat the heavy cream until it’s hot but not quite boiling, then pour it over the chocolate and let it sit for 2 minutes. Give it a good stir until it’s silky smooth.
Let the ganache cool for about 10 minutes, then spread it over your chilled mint layer.
6. Chill & Serve
Chill your brownies in the fridge for at least an hour, or until firm. Then lift them out of the pan, slice, and enjoy!
Storage
Because of the creamy mint and chocolate ganache layers, these grasshopper brownies are best kept in an airtight container in the fridge, where they’ll stay fresh for up to 7 days.
Grasshopper Brownies FAQs
A grasshopper brownie is basically a chocolate brownie topped with a minty green cream layer and finished with a chocolate ganache. It takes its name from the classic Grasshopper cocktail, a New Orleans creation from the early 20th century made with crème de menthe, crème de cacao, and cream.
Yes, but go easy on it. Mint extract is milder than peppermint, so you’ll need a bit more to get that same bold minty flavor. I’d start with a little extra and taste as you go — you can always add more, but you can’t take it back.
Nope, that’s totally up to you! The green food coloring is just for that classic grasshopper look. If you’d rather skip it, the brownies will taste exactly the same.
Did you make these grasshopper brownies? Did you love them? Did your family go crazy for them? Tell me everything in the comments and don’t forget to leave a star rating!
Ingredients
Brownie Layer
- ¾ cup butter melted
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened cocoa powder
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 9 mint chocolate sandwich cookies
Mint Cream Layer
- 4 tablespoons butter softened
- 2 cups powdered sugar
- 1 –3 tablespoons heavy cream
- ½ teaspoon peppermint extract
- 2 –3 drops green food coloring
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
- Whisk melted butter and sugar together. Add eggs, egg yolk, and vanilla and whisk until smooth. Stir in cocoa powder, flour, and salt just until combined, then fold in chocolate chips.¾ cup butter, 1 ¼ cups granulated sugar, 2 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract, ⅔ cup unsweetened cocoa powder, ⅔ cup all-purpose flour, ¼ teaspoon salt, ½ cup semi-sweet chocolate chips
- Spread half the batter into the pan. Arrange cookies in a single layer, then spread remaining batter over the top. Bake 26–30 minutes, until the edges are set and a toothpick comes out with moist crumbs. Cool completely.9 mint chocolate sandwich cookies
- Beat butter, powdered sugar, 1 tablespoon heavy cream, peppermint extract, and food coloring until smooth. Add more cream if needed. Spread over cooled brownies and chill for 30 minutes.4 tablespoons butter, 2 cups powdered sugar, 1 –3 tablespoons heavy cream, ½ teaspoon peppermint extract, 2 –3 drops green food coloring
- Place chocolate chips in a bowl. Heat heavy cream until hot but not boiling, pour over chocolate, and let sit for 2 minutes. Stir until smooth.1 cup semi-sweet chocolate chips, ½ cup heavy cream
- Let ganache cool for about 10 minutes, then spread over the chilled mint layer.
- Refrigerate for at least 1 hour, or until firm. Lift from the pan, slice, and serve.