Grasshopper Brownies

You probably thought you’d be done with seeing recipes featuring the color green for a while, right? Well, I decided to arrive fashionably late to the green food party, and save these Grasshopper Brownies (featuring a layer of mint green buttercream!) for March 18. You know, just bucking the trend a bit. I live on the edge!

Even if they’re a day late, I think you’re really going to love these things. They’re made of a layer of chewy brownies, topped with a minty buttercream, and finished off with a chocolate shell of sorts. So delicious and easier than they look – promise.

Printable Recipe
Makes 16 brownies

for the brownies
1 cup, plus 2 tbsp sugar
1/2 cup butter, softened
3 eggs
1/2 tsp vanilla
5 oz semisweet chocolate
1/2 tsp peppermint extract
1 cup flour
1/2 tsp salt

for the mint buttercream
1 cup powdered sugar, sifted
2 tbsp butter, softened
1 tbsp milk
1/4 tsp peppermint extract
2 drops green food coloring

for the chocolate topping
6 oz semisweet chocolate, broken into pieces
2 tbsp butter

Beat the butter and the sugar until light and fluffy.

Beat in the eggs, one at a time, and then add the vanilla.

Melt the chocolate in a microwave safe bowl, stirring after 30 second increments,until fully melted.

Beat in the melted chocolate and the peppermint extract until smooth.

Pour the batter in an 8×8 pan that is lined with foil.

Bake at 350 for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Allow the brownies to cool slightly, and work on the buttercream. Whip together the powdered sugar, butter, milk, peppermint extract and food coloring until creamy.

Spread the buttercream over the warm brownies, cover, and refrigerate for about an hour.

In a small microwavable bowl, melt the chocolate and butter, stirring after 30 second increments.

Spread the melted chocolate over the brownies and refrigerate until set, or about 1 hour.

Cut into squares and enjoy!
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Adapted from The Mixer Bible


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