Mint Brownies (aka Grasshopper Brownies or Creme de Menthe Brownies)


These fancy, decadent, over-the-top brownies are also known as Grasshopper Brownies and Creme de Menthe Brownies, but I don’t like to refer to my food as the name of a bug :) and I also made these without any Creme de Menthe, plus mint is just easier to remember right? Whatever you call them though, trust me, you want to make these!

Mint Brownies | Cooking Classy

Yes everyone, I’m one of those people that has my Christmas tree up by Thanksgiving. Some people seem annoyed by that, but really who cares? Plus, I don’t buy a lot of Thanksgiving decorations and I’m too lazy to put decorations up for just a few weeks only to get them down and swap them out with different ones. But let’s not get crazy and leave our tree up until the end of January or even the beginning of February – that’s pushing it (and I still see that every year).

Having said that, I chose to put Christmas sprinkles on half of ┬áthese brownies even though it’s the middle of November. The mint, and the green, and Christmas, it all just goes together so I had to do it. I will say though, these brownies definitely deserve sprinkles because they are some of the best brownies I’ve ever had! I want to eat them every day. The brownie itself is deliciously fudgy with just the right amount of chewiness, and then it’s covered with a creamy mint frosting that has just a hint of tang (thanks to the cream cheese) and it’s finished with a velvety smooth layer of semi-sweet chocolate (to help balance out the sweetness of the frosting). Brownie perfection is what I call these. Enjoy!

Mint Brownies - fudgy brownie, mint cream and chocolate topping | Cooking Classy

Mint Brownies | Cooking Classy

The brownies without sprinkles (pictured at the very top) and the ones with sprinkles are from the same batch – you’ll notice the ones without sprinkles cut cleaner. I let those rest in the fridge overnight then removed from the fridge and let them rest at room temp about 15 minutes before cutting (also cut side to side rather than down if you are looking for a cleaner cut).

Mint Brownies | Cooking Classy


Mint Brownies

Yield: 12 - 16

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 4 hours



  • 6 oz bittersweet chocolate chips - 60% cocoa (or chopped bittersweet chocolate. I recommend Ghirardelli)
  • 1/2 cup unsalted butter , diced into tablespoons, plus more for baking dish
  • 1 1/4 cups granulated sugar
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 2 Tbsp cocoa powder
  • 2/3 cup all-purpose flour

Mint Cream Filling

  • 1/2 cup unsalted butter , softened slightly
  • 3 oz cream cheese , softened
  • 1 1/2 tsp mint extract
  • 5 drops green food coloring , or more/less as desired (optional)
  • 2 1/2 cups powdered sugar
  • 1 - 2 pinches salt , to taste

Chocolate Topping

  • 8 oz semi-sweet chocolate chips
  • 5 Tbsp unsalted butter , diced into tablespoons


  1. For the brownie:
  2. Preheat oven to 325 degrees. Line a 13 by 9-inch baking dish with 2 sheets of aluminum foil (one going each direction) and leaving a two-inch overhang on all sides. Brush foil with melted butter (about 1/2 - 3/4 Tbsp), set aside.
  3. Add bittersweet chocolate chips and butter to a microwave safe bowl. Heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth. Pour mixture into a large mixing bowl and using a rubber spatula (for entire mixing process), mix in granulated sugar and salt. Blend in eggs one a time, mixing just until combined after each addition and adding in vanilla with last egg. Sprinkle cocoa powder into an even layer over batter and fold in just until combined. Add half of the flour and fold several times then add remaining flour and fold just until combined (batter will be thick). Pour and spread mixture into an even layer in prepared baking dish. Bake in preheated oven 20 - 23 minutes until toothpick inserted into center comes out with a few moist crumbs attached. Cool completely on a wire rack.
  4. Mint Cream Filling:
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and cream cheese until smooth and fluffy. Blend in mint extract and green food coloring if desired, then with mixer set on low speed slowly add in powdered sugar, add 1 - 2 pinches salt to taste, and mix until smooth and fluffy. Spread mixture over cooled brownies into an even layer. Transfer to refrigerator and chill 30 minutes.
  6. For the Chocolate Topping:
  7. To a microwave safe bowl, add semi-sweet chocolate chips and butter and heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth. Remove brownies from refrigerator and spread chocolate topping into an even layer over brownies. Return to refrigerator and chill 30 minutes longer, or until chocolate has set. Cut into squares and store in an airtight container.
  8. Recipe Source: Cooking Classy

Mint Brownies | Cooking Classy



  • Averie @ Averie Cooks: Love everything about these! The smooth creamy minty filling, the sprinkles on top and that fudgy brownie base! I would love to try one! November 15, 2013 at 11:05pm Reply

  • Katrina @ Warm Vanilla Sugar: This looks perfect! Yum! November 16, 2013 at 6:21am Reply

  • BLT: Size of your “baking sheet”? November 16, 2013 at 6:34am Reply

    • Jaclyn: Sorry I’ve added that above. Thanks! November 16, 2013 at 9:12am Reply

  • Elizabeth @ Confessions of a Baking Queen: The mint creme filling sounds absolutely gorgeous!! November 16, 2013 at 11:45am Reply

  • Jenn@eatcakefordinner: I totally love mint brownies and it’s been far too long since I ate one. November 16, 2013 at 12:25pm Reply

  • sally @ sallys baking addiction: I want to reach through the screen and grab the whole stack in that first photo! These look wonderful Jaclyn, I love mint and chocolate together. November 16, 2013 at 12:37pm Reply

  • Kayle (The Cooking Actress): mmmmm yes! I love chocolate & mint together! November 16, 2013 at 2:33pm Reply

  • Stacy | Wicked Good Kitchen: I’m with Sally…wish I could reach right into that top photo for a bite! Love how you provided photos for the option of festive Christmas sprinkles. So cute! Really love that top photo…so impressive! Thanks for sharing, girl. Pinning! xo November 16, 2013 at 9:03pm Reply

    • Jaclyn: Thanks Stacy :)! November 16, 2013 at 9:06pm Reply

  • Chung-Ah | Damn Delicious: These layers are absolutely perfect! They’re so distinctively set! Well done! November 16, 2013 at 11:15pm Reply

    • Jaclyn: Thanks Chung-Ah :)! November 17, 2013 at 1:49pm Reply

  • Jessica @ Portuguese Girl Cooks: Those look so good! Love how fudgy the brownie base looks, I could totally have a bite right now! November 17, 2013 at 7:52am Reply

  • Abbie @ Needs Salt: These brownies look so delicious! And so festive. Perfect for Christmas.
    Pinned! November 17, 2013 at 7:53am Reply

  • Erin | The Emerging Foodie: Jaclyn, these look amazing! And I agree, bug names = not so appetizing. These, on the other hand, look extraordinarily appetizing. :) November 17, 2013 at 8:43am Reply

    • Jaclyn: Thanks Erin! November 17, 2013 at 1:44pm Reply

  • ATasteOfMadness: Wow, these look absolutely perfect! I haven’t made too many brownie recipes, but I’m always up for trying more! November 17, 2013 at 5:16pm Reply

  • Francesca: Oh goodness! I normally see a recipe, save it, and then it months before I find a time to make it. However, seeing these last week, I immediately bought the ingredients and this weekend I attempted your brownies. They smell wonderful, they cooked and chilled well, I just wish I could cut them as precisley and neatly as you have done. I tried using a very clean sharp knife but it still all got a bit messy!! They are very fudgey and rich. I’m sure the taste will make up for my poor presentation skills. Any tips for next time perhaps? Thank you so much. Hope you enjoyed the brownies xx November 18, 2013 at 8:50am Reply

    • Jaclyn: I had to keep wiping my knife clean with damp paper towels, also it seemed to work best when they were fully chilled but then rested at room temp for about 15 minutes. Cutting them across instead of downward also made a difference so the layers didn’t bleed into each other. Hope that help! November 24, 2013 at 1:59pm Reply

      • Francesca: Thank you for taking the time to reply to me Jaclyn. I know you get so many comments and questions and I am sure you are very busy. So thank you. I definitely hope to make these again; everyone said they were delicious. I gave some to my best friend, I surprised some neighbours with a little bag of them and I delivered some to the local fire station for the guys on duty there :) thank you so much. Happy holidays. November 24, 2013 at 3:20pm Reply

        • Jaclyn: No problem :)! That’s so nice of you to deliver them to others! Happy Holidays to you Francesca! November 28, 2013 at 8:15pm Reply

  • Georgia @ The Comfort of Cooking: These are perfection, Jaclyn! So cute, colorful and delicious for the holidays. I love the combination of chocolate and mint… can’t live without it! November 18, 2013 at 12:30pm Reply

  • MCS Gal: Mint brownies are my weakness. Those look great. November 18, 2013 at 1:44pm Reply

  • Shashi @ Wow – am speechless … and drooling all over!
    These look simply MARVELOUS! November 18, 2013 at 5:48pm Reply

    • Jaclyn: Thanks Shashi :)! November 18, 2013 at 7:25pm Reply

  • Nora: These remind me of the “mint bars” my mom would make all the time when I was a kid. I put that in quotes because she didn’t care for the taste of mint extract, so she would always use almond extract instead. The green color would still somehow fool you into thinking it tasted like mint, even though there wouldn’t be any mint at all. A tasty alternative for those who find the mint too strong for them. December 8, 2013 at 6:00pm Reply

  • HG: Can these be prepared ahead of time and frozen until ready to serve? December 9, 2013 at 9:25am Reply

    • Jaclyn: I think these would be best not frozen. December 15, 2013 at 11:03am Reply

  • Mary: What do you mean by cutting them across and not downward? December 17, 2013 at 11:56am Reply

    • Jaclyn: Taking the knife and instead of pressing it down into the brownies start on one edge of the brownies and cut to the other edge. Hope that makes sense. December 17, 2013 at 2:37pm Reply

  • Opaleyz: Made a version of these with peppermint extract, red dye (so the frosting was pink), and broken up Andes’ holiday Peppermint Crunch on top — they turned out so well! Brought some to a rehearsal and to work — everyone loves ’em! Thanks for a great recipe :D January 9, 2014 at 7:05am Reply

  • Linda: So yummy. I used vanilla in the filling as I did not have peppermint extract or almond extract. Fot the top layer I substituted Hershey’s Mint Chocolate Chips. March 15, 2014 at 5:47pm Reply

  • fang yu: Is the 325 degree in Celsius or Fahrenheit ? April 25, 2014 at 7:49am Reply

    • Jaclyn: Fahrenheit – for future note too all the recipes I post are fahrenheit :). April 25, 2014 at 10:49am Reply

  • Dawn: These are amazing. I followed your recipe exactly and they were perfect! Thank you and Merry Christmas! December 19, 2014 at 10:37am Reply

    • Jaclyn: I’m so glad you liked them! Merry Christmas to you :)! December 21, 2014 at 7:33pm Reply

  • Michelle: Made these for St. Patrick’s Day today and the little bit I’ve tasted so far is really good! Have a similar recipe from my mom but I think I prefer the brownie base on yours, and the cream cheese is different. Nice! March 17, 2015 at 9:12am Reply

    • Jaclyn: I’m glad you liked them! Thanks for your feedback Michelle! March 18, 2015 at 12:10pm Reply

  • jeanne: another success! (and I thought I couldn’t top the Snickers Brownies!) your recipes are complete and easy to follow, producing excellent results. Thank you again,
    jeanne July 19, 2015 at 7:49pm Reply

    • Jaclyn: So glad to hear they worked for you! Thanks Jeanne! July 20, 2015 at 8:14pm Reply

  • Victoria: I made these for Christmas and they were a huge hit. My husband said they were the best mint brownies he’s ever had and that they taste just like the Andes mints you get at Olive Garden. December 26, 2015 at 10:42am Reply

  • Jaynie: Hi,

    If I need to make this in advance, how many days in can keep in the fridge? August 27, 2016 at 7:39am Reply

  • GLORIA Lee RICE: I am trying to make brownies like these, but I’m wondering how you cut through and didn’t have the chocolate topping bleed into the mint frosting. I’ve tried so many times and anything I do it’s still bleeds. If I try to cut them when they’re completely cold sometimes the frosting cracks or something goes wrong too. August 10, 2017 at 1:35pm Reply

    • Jaclyn: Cut side to side, that’s what works for me. August 10, 2017 at 5:22pm Reply

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