Grasshopper Brownies Recipe (2024)

By Yossy Arefi

Grasshopper Brownies Recipe (1)

Total Time
About 1 hour plus chilling
Read community notes

The classic grasshopper co*cktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.

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Yield:One 8-by-8-inch pan, 16 servings

    For the Brownie

    • 8ounces/227 grams bittersweet chocolate, finely chopped
    • ½cup/113 grams unsalted butter
    • 2large eggs
    • ¾cup/165 grams light brown sugar
    • ¼cup/24 grams Dutch process cocoa powder
    • 2teaspoons vanilla extract
    • ½teaspoon kosher salt
    • cup/43 grams all purpose flour

    For the Crème De Menthe Buttercream

    • ½cup/113 grams unsalted butter softened
    • 2tablespoons cream cheese, at room temperature
    • 2tablespoons crème de menthe
    • ½ to 1teaspoon peppermint extract
    • Pinch kosher salt
    • 2cups/247 confectioner’s sugar

    For the Ganache

    • 6ounces/170 grams bittersweet chocolate
    • ¼cup/60 milliliters heavy cream
    • 2tablespoons unsalted butter
    • Pinch kosher salt

Ingredient Substitution Guide

Nutritional analysis per serving (16 servings)

381 calories; 23 grams fat; 14 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 3 grams protein; 99 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Grasshopper Brownies Recipe (2)


  1. Step


    Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.

  2. Step


    Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and ½ cup/113 grams butter, stirring occasionally until smooth.

  3. In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.

  4. Step


    Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.

  5. Step


    Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, ½ teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.

  6. Step


    Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.

  7. Step


    Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.



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Cooking Notes


These. Are. SO. Good! For prep clarification, perhaps, in Step 1 the way to line the pan is to put the parchment (or foil) in as a "+". You'll use 'tails' on the liner material to lift the brownies out of the pan to cut them in Step 7. If you're not using crème de menthe but want a green color, you can put a 'eensie' drop of green food color in the buttercream as it is mixed in Step 4.


This was one of our go to desserts when I was growing up. My mother perfected a version using amaretto instead of cream de menthe, because she was never a mint person. So good, so many memories!

Joan G.

Like another person commented, I grew up with these amazing treats, and they were my absolute favorites! BTW - the use of crème de menthe did not damage me in anyway! Two tablespoons in 16 bars - or fewer, depending on how they’re cut, is very little alcohol, and the liquor makes for the best flavor!


Do not stray from recipe! And for the love of God, do not cheat and make a boxed brownie mix. These are SO good and *SOOOO* rich. Ended up using 75% of the buttercream seeing as I already built up ab a 1/4” buttercream layer. Refrigerate or freeze so when you pour on that hot ganache it doesn’t compromise the buttercream layer. Sprinkling with flaky sea salt is a must!I cut the 16 squares in half for 32 triangles even still people ate half of their triangle bc it’s so rich. Maybe half those?

Joyce Grace

This is aversion of an old favorite recipe of mine. Try it with Kahlua in the buttercream--don't hold back, just don't thin the buttercream down too much. Enjoy!


As so many wrote that this is very rich, I made only 2/3 the amount of buttercream and it was great. Unless you are a buttercream fanatic, you don't need that much. I was afraid of missing out on mint flavor, so I just added more mint (to taste) in the buttercream and it worked out great. I also didn't use the creme de menthe, because we gave the brownies to kids as well, but someday I'd like to try it.

Sheila T

The 1st paragraph says, "The classic grasshopper co*cktail is made from equal parts crème de menthe, crème de cacao, and heavy cream."but there is NO creme de cacao in this recipe. I bought a small bottle after a quick read, got home, made these incredible brownies, and wondered why I had the creme de cacao.

Nancy in New Jersey

How long do these keep? We'd like to serve on Christmas but they will need to hold up for 3+ days. Excited to see this recipe - loved these when I was a kid!


This. Is. Delicious. We did not have creme de menthe either, so just ramped up the mint extract a bit. Used Ghirardeli chocolate, 60% cacao. The brownie and ganache layers are delightfully not too sweet, so the mint buttercream is a perfect complement.


These are incredible treats. They are very rich so I cut them into very small bite sized squares and they were a hit. It's a beautiful dessert that will capture a lot of requests for the recipe. This will be a holiday staple going forward. The only change I made to the recipe was to use semi-sweet chocolate, other than that, I followed this recipe to a "t". So delicious.


These are excellent! Made exactly as written and they came out delicious. Will definitely make again and will try some other liqueurs (e.g. Chambord, Kahlua, Cointreau ) in the buttercream. Some are trying to alter the recipe to make it less calorie and sugar dense but these are treats not regular staples in your diet. If you’re a diabetic, carb conscious, gluten free, vegan, just skip...there are hundreds of other recipes on here that are delicious, too. If you like brownies, these rock!

Charles Brown

Very tasty and a big hit. I used an 8x11 glass pan and it worked out fine. I was able to cut then in the pan which was handy. I also experimented with three units in a mini-muffin tin. I pulled them out a little early and they came out fine. Next time I will make them all in the muffin tin (lined with parchment paper). I also garnished each piece with a mint leaf from the herb garden. Nice touch. The brownies were not as “minty” as I thought they might be, which was fine.

Elaine Dowd

This is a mint Nanaimo Bar. These and the cappuccino and regular flavour are a staple in Canada and be picked up at almost any bakery. And yes, they are delicious.


Great for the holidays. I make these and serve them side by side with my "Brandy Alexander" and "Bailey's Irish Cream" brownies. They use the sams basic recipies but swap out the creme de menthe for a good cognac and Tia Maria, or Kalua for the Alexe's and Bailey's for the Bailey's (I add some espresso or espresso powder to the gnanche for these two). No matter how many I make for my Holiday Open House buffet there are never any left at the end, for me!


Chambord instead of crème de minthe


Glorious. I used peppermint oil, which is insanely strong--1 tiny drop gave the buttercream a mild, pleasant peppermint flavor, and I used a drop of green food coloring to turn it a subtle celadon. I also used a 9x9" pan and took the brownies out at 18 mins (they could have gone as little as 16 mins); this meant I could use all the buttercream and all the ganache. I also adapted the ganache: a pinch of salt, 1/2 c cream, 1 c bittersweet chips to avoid the butter slick mentioned below.


The brownie isn’t too sweet so the mint buttercream really pops. The frosting is just the right consistency to hold up to the ganache topping.


A bit too much and too rich. I think we all would have preferred a ratio with more brownie and a thinner layer of mint buttercream.


The brownie part was very dry and crumbly. Did I do something wrong? Anyone else have this happen?

Janis Richards

Have made this recipe a few times. LOVE IT. I only use half of the creme de menthe buttercream though as the top layer of buttercream and ganache slips off the bottom of the brownie at room temp. Have also made a version with Kahlua which is yummy, also.


More fudge than brownie, but fantastic.


When I doubled it, it baked for 25 minutes in the 9x13 pan.

funfetti substitution

I omitted the creme de menthe and peppermint extract and instead used sprinkles and vanilla extract. It was a hit for my husband’s birthday. I understand why they say 16 servings instead of nine because they are extremely decadent!


Does anyone have any suggestions for ways to adjust to bake in a 9 by 13 pan? I'm thinking to double the recipe, but would appreciate any advice.


These are delicious but so rich! Don’t use a mix, it’s well worth the time and effort to make the brownies as directed. So good. Small slices are great! We subbed créme de menthe for peppermint extract and added some Andes chips into the brownie batter. So delicious.


Boy did we gobble these up quickly! Mint/chocolate is one of my fave combos, so this recipe was bound to be a hit. That said, the creme de menthe was not as bold as I expected it to be. Perhaps next time I’ll use less extract and more liqueur. Otherwise the buttercream was perfect. The brownie is deliciously fudgy. I used a third less sugar and it was still plenty sweet. You won’t regret making these!


These are so rich - you can definitely follow the tip below on splitting each square for 32 brownies. I didn’t used the crème de menthe but added a teaspoon of matcha powder. Couldn’t taste the matcha but definitely got the fun green buttercream!


these are fantastic! i doubled the recipe, added a drop of peppermint extract into the brownie batter, and substituted the crème de menthe in the buttercream for a couple extra drops peppermint extract. absolutely delicious and very rich. definitely cut into bite size pieces to serve.


These brownies are phenomenal but they are RICH and very sweet. I feel like they are better as 1/32 bars instead of 1/16 bars. I'd add about half the buttercream to cut the sweetness and make the brownie more balanced. The fudgey brownie base is incredible and will be a go-to for all future brownie endeavors!


Has anyone made these with gluten free flour?

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Grasshopper Brownies Recipe (2024)


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