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Grasshopper Brownies

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Chocolate brownies topped with a creme de menthe filling and a creme de cacao ganache, fashioned after the popular grasshopper cocktail.
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 30 mins
chilling time 15 mins
Total Time 1 hr 15 mins
Servings 24 brownies
Calories 464
Author Michelle


For the Brownies:

  • cup Dutch-processed cocoa
  • 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
  • cups sugar
  • 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
  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


Nutritional values are based on one serving


Calories: 464kcal | Carbohydrates: 54g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 59mg | Sodium: 99mg | Potassium: 223mg | Fiber: 3g | Sugar: 40g | Vitamin A: 380IU | Calcium: 34mg | Iron: 3.5mg