Fudgy, minty, delicious grasshopper brownies

These grasshopper brownies layer fudgy brownie, mint Oreo cookies, a creamy mint filling, and rich chocolate ganache into one glorious brownie. They’re basically a dream dessert for any mint chocolate lover!

Ingredients

Brownie Layer

• ¾ cup butter melted
• 1 ¼ cups granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ⅔ cup unsweetened cocoa powder
• ⅔ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips
• 9 mint chocolate sandwich cookies

Mint Cream Layer

• 4 tablespoons butter softened
• 2 cups powdered sugar
• 1 –3 tablespoons heavy cream
• ½ teaspoon peppermint extract
• 2 –3 drops green food coloring

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
2. Whisk melted butter and sugar together. Add eggs, egg yolk, and vanilla and whisk until smooth. Stir in cocoa powder, flour, and salt just until combined, then fold in chocolate chips.
3. Spread half the batter into the pan. Arrange cookies in a single layer, then spread remaining batter over the top. Bake 26–30 minutes, until the edges are set and a toothpick comes out with moist crumbs. Cool completely.
4. Beat butter, powdered sugar, 1 tablespoon heavy cream, peppermint extract, and food coloring until smooth. Add more cream if needed. Spread over cooled brownies and chill for 30 minutes.
5. Place chocolate chips in a bowl. Heat heavy cream until hot but not boiling, pour over chocolate, and let sit for 2 minutes. Stir until smooth.
6. Let ganache cool for about 10 minutes, then spread over the chilled mint layer.
7. Refrigerate for at least 1 hour, or until firm. Lift from the pan, slice, and serve.