How can such a delicious treat have such an unappetizing name? These brownies are named after the creme de menthe-based Grasshopper cocktail, whose odd name derives from its bright green color. Maybe it’s just me, but it seems like there are literally a million other green things that sound more appealing to eat/drink than “grasshopper.” As frequent connoisseurs of grasshoppers and bugs in general, I’m sure that the contestants on Survivor would agree. The good news is that grasshopper brownies, thank goodness, do not live up to their name and are utterly divine.
These brownies have a lot going on both in terms of flavor and texture. Sweet, fudgey brownies; creamy, refreshing mint buttercream and smooth, rich chocolate ganache. All great on their own, but unstoppable when they meld together for the perfect bite.
Now, before we go any further, I have to let you in on a secret. Usually, I am all about homemade, from scratch recipes. They are healthier tastier, and just all around better. But, let’s be real: sometimes you just don’t have the time, energy, or desire to do the full shebang. In times like these, one of my favorite baking shortcuts is Gharidelli brownie mixes. They are SO easy and SO tasty. Honestly, they are on par with homemade brownies.
Enjoy them plain, or doctor them up with various mix-ins, toppings, etc. like I did in this recipe. These brownies are fail-proof. While they are typically a tad more expensive than Betty Crocker or Duncan Hines, they are 100% worth every penny. While I love every flavor I have tried, I particularly like the Triple Fudge for this recipe. It makes the perfect thick, chewy brownie that serves as the perfect base for the frosting and ganache.
If you’re one of those people who don’t particularly love mint chocolate desserts, I beg you to give these grasshopper brownies a chance. I have personally witnessed non-mint lovers take seconds and thirds of these decadent bars.
Let’s get baking!
- 1 box Triple Fudge Ghirardelli Brownie Mix (or whatever flavor brownie mix you have on hand)
- ¼ cup water
- ¼ cup oil
- ½ cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 3 tablespoons creme de menthe
- 2½ cups powdered sugar
- 6 drops green food coloring (more or less to get desired share of green)
- 1 cup semi-sweet chocolate chips
- ⅓ cup unsalted butter
- Andes Mint pieces (optional)
- Line a 9x9 pan with parchment paper. Prepare brownies according to package directions. Let cool.
- While the brownies are baking, use an electric beater to mix butter, cream cheese, cream de menthe and powdered sugar until well combined and no clumps remain. Mix in green food coloring until you reach the desired shade of green.
- Once brownies are cool, spread mint icing over the top.
- To make the ganache, add the chocolate chips and rest of the butter in a microwave-safe dish. Melt on HIGH in 30 second intervals, stirring chocolate mixture each time until it is smooth. Do not overcook or chocolate will become hard.
- Pour ganache over the top of the frosted brownies.Sprinkle with Andes Mint pieces if desired.
- Refrigerate for 30-minutes to an hour, or until chocolate ganache has set.
- Cut into squares and serve! Store in an airtight container for a week.