Best Grasshopper Brownies Recipes

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GRASSHOPPER BROWNIES



Grasshopper Brownies image

The classic grasshopper cocktail 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.

Provided by Yossy Arefi

Categories     candies, cookies and bars, dessert

Time 1h

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

Number Of Ingredients 18

8 ounces/227 grams bittersweet chocolate, finely chopped
1/2 cup/113 grams unsalted butter
2 large eggs
3/4 cup/165 grams light brown sugar
1/4 cup/24 grams Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup/43 grams all purpose flour
1/2 cup/113 grams unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups/247 confectioner's sugar
6 ounces/170 grams bittersweet chocolate
1/4 cup/60 milliliters heavy cream
2 tablespoons unsalted butter
Pinch kosher salt

Steps:

  • 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.
  • Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
  • 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.
  • 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.
  • 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, 1/2 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.
  • Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
  • 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.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 8 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 38 grams, TransFat 1 gram

GRASSHOPPER BROWNIES SUPREME



Grasshopper Brownies Supreme image

Another yummy recipe featured in an email this morning from Crisco. The picture is posted on the www.crisco.com website.

Provided by senseicheryl

Categories     Bar Cookie

Time 48m

Yield 48 brownies, 48 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package Pillsbury Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1/2 cup butter, softened or 1/2 cup margarine
1 (3 ounce) package cream cheese, softened
2 1/2 cups powdered sugar
1 teaspoon mint extract
green food coloring (optional)
1 cup semi-sweet chocolate chips
1/3 cup butter or 1/3 cup margarine

Steps:

  • HEAT oven to 350°F Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Combine all brownie ingredients in large bowl. Beat 50 strokes by hand. Spread in prepared pan. Bake 28 to 32 minutes or until set. Cool completely.
  • BEAT 1/2 cup butter and cream cheese in medium bowl until light and fluffy. Add remaining filling ingredients. Beat until smooth. Spread evenly over cooled brownies.
  • PLACE frosting ingredients in microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir. Microwave an additional 10 to 15 seconds as needed until melted. Stir until smooth. Pour evenly over filling. Spread carefully to cover.
  • REFRIGERATE 1 hour before cutting into bars. Store in refrigerator.

GRASSHOPPER BROWNIES



Grasshopper Brownies image

These are very popular in our neighborhood. I have one neighbor that sat in my living room dissecting this brownie to figure out what was in it. They are perfect during the holiday season, but watch out! They are one gooey brownie I use Recipe #123920.

Provided by startnover

Categories     Bar Cookie

Time 45m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 11

2 cups flour
2 cups sugar
1 cup margarine
1 cup water
6 tablespoons baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup ghirardelli mint chip
1/2 cup sweetened condensed milk

Steps:

  • Mix flour and sugar in large mixing bowl. Set aside.
  • Boil margarine, water, and cocoa. Pour over flour mix.
  • Add eggs, buttermilk, soda, and vanilla.
  • Beat and pour into greased 9 by 13. Bake at 350° until center is done (approx 30-35 min). Cool.
  • While cooling melt the mint chips with the sweetened condensed milk in a small sauce pan. (If you like a lot of mint flavor, add 1 t creme de menthe extract to this).
  • Spread over brownies, let cool (you might want to put this in the fridge to make it faster) and then spread with favorite fudge frosting.
  • Store in air tight container.
  • You might need to refrigerate them because it helps control the gooey!.

Nutrition Facts : Calories 606.6, Fat 26.6, SaturatedFat 5.8, Cholesterol 60, Sodium 483.2, Carbohydrate 87.6, Fiber 2.2, Sugar 61.4, Protein 7.9

GRASSHOPPER BROWNIES



Grasshopper Brownies image

Categories     Candy     Sandwich     Bake

Yield serves 8, with leftovers

Number Of Ingredients 6

Nonstick cooking spray
1 box brownie mix
2 eggs, or as many as needed for the mix
4 tablespoons oil, or as much as needed for the mix
1 cup chopped chocolate-mint candy, such as Andes
1 cup crushed chocolate sandwich cookies, such as Oreos

Steps:

  • Preheat the oven to the temperature indicated on the box. Line a baking dish with parchment paper or aluminum foil and spray it well with cooking spray.
  • Prepare the brownies according to the package directions, using eggs and oil as directed. Stir half of the candy into the batter. Transfer to the baking dish and sprinkle the remaining candy and the crushed cookies over the top.
  • Bake according to the package directions, until a toothpick inserted in the center comes out clean. Cool completely before cutting.
  • Heads up: Cutting these guys gets a lot easier if you refrigerate them once they're cool-and they're also deliciously fudgy when served cold!

GRASSHOPPER BROWNIES RECIPE - (4.4/5)



Grasshopper Brownies Recipe - (4.4/5) image

Provided by christoph

Number Of Ingredients 8

1 box brownie mix, prepare as directed on box
1/2 cup Andes mint baking chips
1 can cream cheese frosting
1/2 cup powdered sugar
2 Tablespoons Creme de Menthe or 2 teaspoons mint extract
2 - 3 drops green soft gel paste food coloring
3/4 cup dark chocolate baking chips
1/2 cup heavy cream

Steps:

  • Add mint chips to brownie mix and bake in an 8″ x 8″ pan following the instructions on the box. Allow to completely cool. Place frosting in a medium-sized mixing bowl. Add powdered sugar, creme de menthe (or extract), and color. Mix until thoroughly combined. Spread frosting evenly over cooled brownies. Place in fridge to set frosting. Place chocolate chips is a small mixing bowl. Heat cream in the microwave until hot (not boiling). Pour hot cream over chips and allow to stand for about three minutes. Stir to combine. Chocolate will thicken as it cools. When chocolate reaches room temperature pour over the top of mint layer. Level with a spatula if necessary. Place brownies in the fridge for about thirty minutes to set ganache.

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