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Candace's Corner

Grasshopper Brownies

Photo and Recipe adapted from
Mint Brownies


BrowniesMint Layer
  • 1/2 cup butter, softened to room temperature
  • 2 cups powdered sugar
  • 2 TBS milk
  • 1 and 1/4 tsp peppermint extract
  • 1 drop green food coloring
Chocolate Layer


  1. Preheat oven to 350F degrees. Line the bottom and sides of a 9x13 baking pan foil or parchment paper, leaving an overhang on all sides.
  2. For the brownies: Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to cool for 10 minutes.
  3. Whisk the sugar and brown sugars into the cooled chocolate mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the brownies to cool and then lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting.
  4. For the mint layer: In a medium bowl using a handheld or stand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to set on top of the brownies which makes spreading the chocolate layer easy. Refrigerate for at least 1 hour and up to 4 hours.
  5. For the chocolate layer: Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Once melted and smooth, pour over mint layer and spread with a knife or offset spatula. Place the brownies that are still on the baking sheet in the refrigerator and chill for at least 1 hour to set the chocolate. Once chilled, remove from the refrigerator and cut into squares.
© Sally’s Baking Addiction.


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