Grasshopper Brownies

Grasshopper Brownies | #recipe #StPatricksDay

Happy St. Patrick’s Day!

I have one last recipe to share with you before all of the festivities are over, so if you’re in need of a St. Patty’s-themed dessert for today, you’re in luck! Last year, I made a grasshopper pie and it was seriously phenomenal. As in, months later I was still thinking about it. Last week, I was craving brownies like nobody’s business, so I decided to put a grasshopper spin on one of my favorite brownie recipes. Both recipes are based on the grasshopper cocktail, which is a mint-flavored drink consisting of creme de menthe, creme de cacao and heavy cream. It’s delicious, but I would so much rather eat my sweet, minty calories than drink them, so brownies it is!

Grasshopper Brownies | #recipe #StPatricksDay

I used my chewy brownies as the base for these; I’ve found that they’re great for layered brownie desserts since they’re not too thick, and not overwhelmingly sweet. They were perfect for the buckeye brownies, and they turned out fabulous for these grasshopper brownies, as well. I topped the brownies with a creme de menthe buttercream, and then finished them off with a creme de cacao chocolate ganache. All the flavors of the popular cocktail, wrapped up in decadent brownies.

Grasshopper Brownies | #recipe #StPatricksDay

All of the green color and mint flavor come from the creme de menthe; both are noticeable, but subtle. If you prefer a really amped-up mint flavor or a deeper green color, you can augment the creme de menthe with mint extract and green food coloring.

If you want a festive dessert to enjoy tonight (or even this afternoon), you still have plenty of time to whip these up. If you’re out celebrating, enjoy and be careful!

Grasshopper Brownies | #recipe #StPatricksDay

Two years ago: Irish Beer and Cheese Bread
Three years ago: Corned Beef Hash and Homemade Shamrock Shake
Five years ago: Irish Soda Bread
Seven years ago: Super Sugar Cookies

Grasshopper Brownies

Yield: 24 brownies

Prep Time: 30 minutes

Cook Time: 30 to 35 minutes

Total Time: 1 hour 15 minutes

Chocolate brownies topped with a creme de menthe filling and a creme de cacao ganache, fashioned after the popular grasshopper cocktail.


For the Brownies:
⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons unsalted butter, melted
½ cup + 2 tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups sugar
1¾ cups all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

For the Creme de Menthe Filling:
½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
3 tablespoons green creme de menthe
2½ cups powdered sugar
Pinch of salt

For the Creme de Cacao Ganache:
14 ounces dark chocolate, finely chopped
½ cup heavy cream
2 tablespoons unsalted butter
1 tablespoon creme de cacao


1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack to cool completely.

4. Make the Creme de Menthe Filling: Using an electric mixer, beat the butter and cream cheese on medium speed until smooth and fluffy, about 2 minutes. Reduce the mixer speed to low and add the creme de menthe and pinch of salt, blending until totally combined. Keeping the mixer on low speed, gradually add the powdered sugar. Once it has all been incorporated, increase the speed to medium and beat until smooth and fluffy. Spread the mixture over the cooled brownies into an even layer. Transfer to refrigerator and chill for at least 30 minutes.

5. Make the Creme de Cacao Ganache: Place the chocolate, heavy cream and butter in a medium bowl set above a small saucepan of barely simmering water. Cook, stirring constantly, until the mixture is completely melted and smooth. Remove the bowl from the saucepan and stir in the creme de cacao. Set aside to cool to room temperature (the mixture will thicken as it cools), then use an offset spatula to spread in an even layer over the creme de menthe filling. Return to the refrigerator for at least 30 minutes.

6. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.


36 Responses to “Grasshopper Brownies”

  1. Karen @ The Food Charlatan on March 17, 2014 at 1:42 am

    These look so good Michelle! I love that the chocolate layer has cream so that it makes it softer to bite into. Yum.


  2. Averie @ Averie Cooks on March 17, 2014 at 3:16 am

    I love how dense, rich, fudgy and fabulous these look! And that you have a go-to brownie base that fits the bill, i.e. thin, not too sweet, etc. It looks like the perfect base for these! And mint + chocolate = fab! Pinned


  3. Ellen Clifford on March 17, 2014 at 4:58 am

    These grasshoppers are my heaven. Seriously. Well done, grasshopper. Wax on!


  4. Marie @ Little Kitchie on March 17, 2014 at 7:01 am

    These look fabulous! So dense and decadent!


  5. Lisa @ Simple Pairings on March 17, 2014 at 7:01 am

    Ah! I bet these are incredible. I love mint + chocolate (who doesn’t, right?) But I love the thick layer of chocolate you added on top of the brownie and mint layer, too! Refreshing and indulgent – what a combination. Just lovely 🙂


  6. Chloe @ foodlikecake on March 17, 2014 at 7:17 am

    These look amazing! The brownie base you used looks fudgey and perfect. I need to make these brownies!


  7. Jenna on March 17, 2014 at 7:47 am

    It looks so good, but anything with cream cheese isn’t for me
    once I made brownies with cream cheese filling and couldn’t even swallow the first bite! 🙂


  8. Heather @ Sugar Dish Me on March 17, 2014 at 9:00 am

    Most perfect brownies ever. REALLY! They look so dense and fudgey! Happy St. Patrick’s Day!


  9. marcie on March 17, 2014 at 11:04 am

    These look amazing! I love those layers, and they’re perfect for St. Patrick’s Day!


  10. Katrina @ Warm Vanilla Sugar on March 17, 2014 at 11:09 am

    Yes pleaaaaase!! These look perfect!!


  11. michael on March 17, 2014 at 1:55 pm

    …MMM I love these!! They looks delicious, I could eat two or three of these right now!! 🙂


  12. Ilona @ Ilona's Passion on March 17, 2014 at 2:40 pm

    Delicious brownies:)


  13. 2 Sisters Recipes on March 17, 2014 at 3:00 pm

    YUM! these bars looks amazing! I bet they taste as good as they look!


  14. Sue Gamble on March 17, 2014 at 3:18 pm

    These bars look great! How did you get them sliced so clean, even and the same size?


    • Michelle on March 17th, 2014 at 7:31 pm

      Hi Sue, I slice my brownies and bars with an extra-large pizza cutter (an OXO one). Perfect, clean slices!


      • Sue Gamble on March 18th, 2014 at 11:09 am

        Thank you. Certainly look into getting one.


  15. Angelyn @ Everyday Desserts on March 17, 2014 at 4:34 pm

    There is pretty much no brownie that I won’t eat and this recipe is no exception – looks delicious!!


  16. Laura (Tutti Dolci) on March 17, 2014 at 4:36 pm

    Gorgeous brownies, your layers are perfect!


  17. Tracy | Pale Yellow on March 17, 2014 at 6:42 pm

    Love that creme de cacao is in the ganache, a true grasshopper bar!


  18. Lily (A Rhubarb Rhapsody) on March 17, 2014 at 9:55 pm

    That thick layer of ganache has my mouth watering! These look oh so rich and dense. Beautiful!


  19. leslie on March 17, 2014 at 10:09 pm

    How can I have survived 38 years and never had a “grasshopper” anything??? I totally am making these brownies!


  20. kathy on March 18, 2014 at 7:30 am

    Wow! Look at that thick layer of ganache! I love mint desserts and these look so delicious!


  21. Shikha @ Shikha la mode on March 19, 2014 at 1:02 am

    It’s a perfect piece of chocolate and green!


  22. wendyworldly on March 21, 2014 at 7:47 pm

    They look yummy (I love fudge-type brownies, chocolate and mint) but was concerned about the amount of oil in these. I’ve made lots of brownie recipes and never seen one with oil. I’d prefer to use butter…could this be substituted?


    • Michelle on March 23rd, 2014 at 10:11 pm

      Hi Wendy, This particular recipe is meant to emulate a box brownie mix, both in flavor and texture. The oil is key in the development. My other favorite brownie – the Baked brownies ( – are delicious as well and use butter, but I do feel as though they are too thick and rich for this particular recipe.


  23. Meg on March 27, 2014 at 11:08 am

    Question – is there any way to whip the Creme de Menthe Filling into a frosting? (ie: I’m looking for a rich mint frosting for a chocoalte cake).


    • Michelle on March 29th, 2014 at 1:12 pm

      Hi Meg, Yes! It actually is a bit of a stiff frosting already. If you’d like it to be a little bit more of a spreadable consistency, you could add some heavy cream, a tablespoon at a time, until you get the consistency you want.


  24. Renee @ Awesome on $20 on March 30, 2014 at 3:15 am

    I made something different to this on my blog for St Patrick’s Day, too. They were so awesome. I can’t wait to try this version!


  25. Valda on March 31, 2014 at 9:01 pm

    I do have a question for you. These look amazing. I had my heart set on making these for a get-together in a couple of weeks, but now I just realized that 2 of the guests are gluten free. We are talking an extreme allergy to gluten. Do you have any idea of how I can still make these, but have them be gluten free? My family is not gluten free, so I have no idea how to do that, and still have them turn out good. Any advice?


    • Michelle on April 1st, 2014 at 5:33 pm

      Hi Valda, Unfortunately, I am not familiar with gluten-free baking 🙁


  26. Lisa from Wrap with Love on September 29, 2014 at 9:32 pm

    Mmmmmmm! I made these this weekend and they were as tasty as they were beautiful! I served them with some Creme de Menthe flavored whipped cream and it added a wonderful touch. I enjoyed them most when they were out of the frig and still cool.


  27. Cristina on October 1, 2014 at 1:30 pm

    Hello. I want to make these for my boyfriend, because he looves mint and dark chocolate. I was wondering if there is any way to make my own creme de methe and creme de cacao, because I cannot find them in my country. Thankies!


    • Michelle on October 5th, 2014 at 9:29 am

      Hi Cristina, I’ve never made it, but there are a TON of liquors that you can make at home. If you do some searching around, I’d bet you could find a recipe. Good luck!


  28. Joanna on August 28, 2015 at 4:51 pm

    I just made these last weekend, and they are DIVINE. The chocolate ganache layer was perfect -great consistency! My brownies did take a full hour to cool though, so I had to wait to frost with the creme de menthe. They are very rich -definitely good for large groups since most people can’t eat more than half a brownie. Thanks for the great recipe!


  29. Noreen on March 16, 2016 at 8:30 pm

    Hi Michelle, question, I have these in the oven now and I am curious as to why you bake on the lowest rack. I hope they turn out as beautiful as yours. Thank you!


    • Michelle on March 20th, 2016 at 9:28 pm

      Hi Noreen, I hope you enjoy them! The low rack ensures the brownies are baked with a lower, more indirect heat.


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