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Easy Grasshopper Brownies photo

Grasshopper Brownies

Rich, fudgy brownies with a refreshing mint filling! These Grasshopper Brownies are a delightful treat everyone will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9x13-inch baking pan
  • Parchment Paper
  • Double boiler or microwave-safe bowl
  • Offset spatula

Ingredients
  

For the Brownies:

  • 1 cup Dutch-processed cocoa
  • 1 cup Boiling water
  • 3 oz Unsweetened chocolate finely chopped
  • 1/2 cup Unsalted butter melted
  • 1/4 cup Vegetable oil
  • 2 Eggs
  • 2 Egg yolks
  • 1 tsp Vanilla extract
  • 1 cup Sugar
  • 1 cup All-purpose flour
  • 1/2 tsp Salt
  • 1 cup Bittersweet chocolate chopped

For the Mint Filling:

  • 1/2 cup Unsalted butter softened
  • 8 oz Cream cheese softened
  • 1/4 cup Green crème de menthe
  • 2 cup Powdered sugar
  • 1 pinch Salt

For the Ganache:

  • 1 cup Heavy cream
  • 2 tbsp Unsalted butter
  • 4 oz Dark chocolate chopped
  • 2 tbsp Creme de cacao

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang to make removing the brownies easier later.
  • In a medium bowl, whisk together the Dutch-processed cocoa, instant espresso (if using), and boiling water until smooth. Stir in the chopped unsweetened chocolate until melted and combined.
  • In a large mixing bowl, combine the melted unsalted butter and vegetable oil. Add the eggs, egg yolks, and vanilla extract, whisking until well combined. Next, stir in the prepared chocolate mixture.
  • In another bowl, whisk together the sugar, all-purpose flour, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  • Gently fold in the bittersweet chocolate pieces until evenly distributed.
  • Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • While the brownies are baking, make the mint filling. In a medium bowl, beat together the unsalted butter and cream cheese until creamy. Add the green crème de menthe and powdered sugar gradually, mixing until smooth. Add a pinch of salt to taste.
  • Once the brownies have cooled in the pan for about 10 minutes, spread the mint filling evenly over the top. Allow the brownies to cool completely in the pan.
  • In a small saucepan over low heat, combine the heavy cream and unsalted butter, stirring until melted. Remove from heat and add the dark chocolate and creme de cacao, stirring until smooth and glossy.
  • Pour the ganache over the cooled mint filling and spread it evenly. Allow the ganache to set for at least 30 minutes before slicing into squares.

Notes

  • Use high-quality chocolate and cocoa for the best flavor.
  • Feel free to adjust the amount of crème de menthe for a more intense mint flavor.
  • Store leftovers in an airtight container for up to a week.
Keyword Baking, Brownies, Chocolate, Easy, Mint