Grasshopper Brownies

For my last day of work this week, I bring you the grasshopper brownie.  Not sure who decided that all things mint-chocolate would be called grasshopper, but they did.  Also not sure who thought of putting mint and chocolate together, but I want to shake that person’s hand.

These take a little time to make, because you will constantly be letting things cool, only to wait to warm the brownies up when it comes time to cut them.

But they are delicious, thus making your wait time completely and totally worth it.

Three layers of chocolate goodness.

Three layers of chocolate goodness.

For the brownies:

  • 2 squares unsweetened baking chocolate
  • ½ C butter
  • 2 eggs, beaten
  • 1 C sugar
  • 1 tsp vanilla
  • ½ C flour
  • ½ chocolate chip

Preheat the oven to 350.

Grease and flour an 8×8 pan.

Melt the chocolate and butter in a small saucepan over low heat, then let it come to room temperature.   You are about to add this to the eggs, and if it’s too hot, you’ll scramble them.

Whisk the chocolate mixture in with the eggs, sugar and vanilla in a mixing bowl.

Mix the chocolate chips in with the flour and toss to coat.  This will prevent the chocolate chips from sinking to the bottom of the pan.

Stir in the flour mixture just till combined.

Bake for 25 minutes.  I like my toothpick to come out a little goopy.  I like to live on the edge.

Let the brownies cool completely, so the frosting doesn’t melt when you spread it on top.


For the frosting:

  • 1 ½ C confectioner’s sugar
  • 3 Tbsp butter at room temperature
  • 2 Tbsp milk
  • 1 tsp peppermint extract

In the bowl of an electric mixer, cream the sugar and butter.

Stir in the milk and peppermint extract.

Spread on top of brownies that you have cooled completely.  Otherwise, the hot brownies will melt the butter in the frosting.

Here is where you can add green food coloring if you like the look.

For the chocolate layer:

  • 2 squares semi-sweet baking choclate
  • 2 Tbsp butter

Melt the chocolate and butter in a saucepan.  Let cool.  Pour on top of the frosting.

Put the pan in the fridge to set the chocolate layer.

I like to wait till the brownies come to room temperature, because they are much easier to cut.

Then eat them.  Bet you can’t eat just one.

Half Empty

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s