Rich chocolate and cool mint mingle to create an explosion of flavor in these grasshopper brownies. This recipe utilizes brownie mix and canned frosting to make an easy and delicious quick treat. The combination of mint and chocolate is by no means new to the scene. York has been making their famous peppermint patty, children have been dunking peppermint sticks in to cocoa, and the Girl Scouts have been peddling Thin Mints for years. I am not really sure why this minty dessert was ever named the grasshopper other than for its color, I mean there are no actual insects in any recipe I have ever found. There is a famous cocktail named the grasshopper made with creme de menthe and white cream de cacao which has been around since the early 1950’s, about the same time that grasshopper pie started showing up. There is no way to know which came first, but luckily someone had the mind to throw these flavors together.
Cooks note: I used a box mix and canned frosting for this quick and easy treat, if you prefer to make everything from scratch, knock yourself out.
- 1 box brownie mix, prepare as directed on box
- ½ cup Andes mint baking chips
- 1 can cream cheese frosting
- ½ cup powdered sugar
- 2 Tablespoons Creme de Menthe or 2 teaspoons mint extract
- 2 – 3 drops green soft gel paste food coloring
- ¾ cup dark chocolate baking chips
- ½ cup heavy cream
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.