With a rich brownie base, a minty (and gently boozy) buttercream, and a glossy chocolate glaze, grasshopper brownies are a holiday-worthy treat that works any time of year.
The holiday decorations have started appearing on nearby houses, and my neighborhood is already lit up. While some of my neighbors are thrilled to blast seasonal tunes, I find myself only partly ready for the rush of the season. Temperatures are still high where I live, which makes the whole festive atmosphere feel a little premature. Even so, a tray of grasshopper brownies is a perfect, low-pressure way to ease into holiday mode without pretending it’s already winter.
Mint is one of those flavors that belongs on the dessert table year-round. It pairs beautifully with chocolate and brings a bright, cooling contrast to a dense, fudgy brownie. The version here combines a richly chocolatey brownie base with a crème de menthe–infused buttercream and a sleek dark chocolate glaze. The mint layer can be lightly boozy if you use crème de menthe, but you can omit the alcohol and increase the peppermint extract slightly if you prefer a nonalcoholic option.
These brownies freeze exceptionally well, making them ideal for keeping a stash on hand for unexpected guests or last-minute gatherings. Because the frosting and glaze are rich, you can portion the brownies a bit smaller than plain unfrosted bars and still feel satisfied. If you’re feeling indulgent, cut generous squares—sometimes life calls for a generous scoop of chocolate and mint.
One tip worth noting: keep the frosted brownies chilled while traveling. The buttercream will soften at warm temperatures, and the glaze can become less glossy if exposed to heat. Properly chilled and stored in an airtight container, these brownies will hold up for several days in the refrigerator or longer in the freezer.
I’m planning to deliver a tray to my neighbor in the hope of inspiring a more subdued soundtrack for the block. Whether you bring a batch to a party, tuck a few in the freezer, or enjoy one with a cup of coffee, these grasshopper brownies are an easy way to celebrate the season without committing to full-on holiday everything.
- 3/4 cup unsalted butter, cut into large chunks
- 1 1/2 cups semi-sweet chocolate chips
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 ounces dark chocolate, chopped
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 3 tablespoons green crème de menthe
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1 tablespoon milk, as necessary for consistency
- Green food coloring, if desired for a deeper color
- 6 ounces dark chocolate, finely chopped
- 8 tablespoons unsalted butter, at room temperature
- 1 teaspoon light corn syrup
- Preheat the oven to 350°F (175°C). Spray a 9-inch square pan with cooking spray and line it with parchment paper, leaving an overhang to lift the brownies out later. Lightly spray the parchment and dust with a little flour. Set aside.
- Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each, until fully melted and smooth. Allow the mixture to cool about 10 minutes.
- In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, cocoa powder, espresso powder, and vanilla. Stir in the cooled chocolate mixture, then fold in the flour and salt until just combined. Avoid over-mixing to keep the brownies tender. Stir in the chopped dark chocolate.
- Spread the batter into the prepared pan and bake for 35–40 minutes, or until a skewer inserted near the center comes out with a few moist crumbs. Allow the brownies to cool completely before frosting.
- Beat the butter in the bowl of a stand mixer until creamy. Gradually add the powdered sugar and beat until combined. Add the crème de menthe, vanilla, and salt, then beat on high for about 3 minutes until light and fluffy. If the frosting is too stiff, add milk a teaspoon at a time until spreadable. If desired, add green food coloring for a brighter color.
- Spread the buttercream evenly over the cooled brownies using an offset spatula. Refrigerate for at least 45 minutes to set the buttercream before adding the glaze.
- Place the chopped chocolate, butter, and corn syrup in the top of a double boiler over barely simmering water. Stir until everything is melted and smooth. Remove from heat and stir for an additional minute to cool slightly. Pour the glaze over the chilled brownies and smooth with an offset spatula. Refrigerate for at least 1 hour, until the glaze is set, before slicing into bars.