Grasshopper Brownies

Grasshopper Brownies

Gluten Free Mint Chocolate Grasshopper Brownies

True blogger confession…

Gluten Free Mint Chocolate Grasshopper Brownies

I’m not one for most brownies. The excess! It’s, frankly, excessive.

But these are the ones. The ones I can’t resist. The thick but smooth chocolate shell gives way to the creamy mint center, and then, finally, a fudgy brownie. One bite is all you need. Give me a bite! Don’t be stingy. It doesn’t become you.

Gluten Free Mint Chocolate Grasshopper Brownies

Make the brownie base, and spread it out as neat as you can. It’s not easy. But you’re tenacious. I like to make sure I press it into the sides, so I get, like, a little brownie dam round the edges when it bakes.

Gluten Free Mint Chocolate Grasshopper BrowniesLike this. Cool it, though. All the way, baby.

Gluten Free Mint Chocolate Grasshopper Brownies

Temper the white chocolate. Seed it like this. Do it! The printable goes into it.

Gluten Free Mint Chocolate Grasshopper Brownies

Add the sweetened condensed milk (make your own, if you need it dairy-free), and the food coloring. If you’re certain that artificial food coloring is the root of all evil, leave it out for the love of Mike.

Gluten Free Mint Chocolate Grasshopper Brownies

The fudge should be thickly pourable. Too thin? Add some confectioner’s sugar by the tablespoon.

Gluten Free Mint Chocolate Grasshopper Brownies

Pour it in to the cooled brownie shell, and spread it into an even layer. Chill it until it’s set. At least an hour. Oh, the humanity!

Gluten Free Mint Chocolate Grasshopper Brownies

Temper the semi-sweet chocolate top. Use good chocolate, because I said so! Properly tempered chocolate looks like this when it’s wet. It coats the back of the spoon like this. With the reflection of my kitchen windows in it. I have windows in my kitchen. Now you know. No use trying to hide it any longer.

Gluten Free Mint Chocolate Grasshopper Brownies

Pour it in. And let it set.

Gluten Free Mint Chocolate Grasshopper Brownies

Slice and serve.

Here’s the 4-1-1:

Grasshopper Brownies
Recipe Type: Dessert
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 1 hour 30 mins
Cook time: 20 mins
Total time: 1 hour 50 mins
Serves: 16
Brownies covered in mint fudge and rich chocolate
  • 10 tablespoons (88g) all-purpose gluten-free flour (I use Better Batter)
  • 1/4 teaspoon xanthan gum (omit if using Better Batter)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon plus one dash (1/8 teaspoon) kosher salt, divided
  • 1/3 cup (27g) natural unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 8 tablespoons (112g) unsalted butter, melted and cooled
  • 1 extra large egg plus 1 extra-large egg yolk
  • 1 1/2 teaspoons peppermint extract, divided
  • 6 ounces (168g) good white chocolate, chopped
  • 9 ounces sweetened condensed milk, at room temperature or a bit warmer
  • 3 1/2 tablespoons vegetable shortening, divided
  • Green food coloring, as desired
  • Confectioner’s sugar by the tablespoon, if needed
  • 5 ounces semi-sweet chocolate, chopped
  1. Preheat your oven to 350 degrees F. Grease an 8- or 9-inch square baking pan. Line it with one sheet of parchment paper overhanging the sides of the pan, grease that paper, line it with another crisscrossed sheet of parchment paper with overhanging sides, and grease that, too. Set the pan aside.
  2. Place the flour, xanthan gum, baking powder, baking soda, 1/2 teaspoon kosher slat, cocoa powder and granulated sugar in a large bowl, and whisk to combine well. Add the butter, eggs, and 1/2 teaspoon peppermint extract, and mix to combine well. The batter will be thick. Scrape the batter into the prepared baking pan, and spread into an even layer and smooth out the top as best you can with a wet or oiled spatula. Place the pan in the center of the preheated oven and bake for 15 to 20 minutes (less for very fudge-like brownies, more for less fudge-like brownies). Take the pan out of the oven and allow the brownies to cool in the pan for about 20 minutes, or until completely cooled and firm.
  3. When the brownies are cool, make the mint layer. In a medium-sized microwave safe bowl, place about 5 ounces of the white chocolate (precision isn’t important here). Microwave for 45 seconds at a time on 70% power, stirring in between, until the chocolate is melted and smooth. Add the remaining 1 ounce of chopped white chocolate, and stir until the final pieces (or seeds) are melted. Add the sweetened condensed milk, 1 1/2 teaspoons (the 1/2 tablespoon) shortening, the remaining 1 teaspoon peppermint extract, the remaining 1/8 teaspoon kosher salt and the green food coloring. Mix to combine well. The mixture should be smooth and pourable but thick (see photo). If it seems too thin, add confectioner’s sugar by the tablespoon and stir to thicken. If it is too thin, it won’t set and you’ll be all mad at me. Pour the mint fudge over the cooled brownies still in the pan, and shake to distribute it in an even layer. Place the pan in the refrigerator and chill until firm, at least an hour. If you don’t firm up this layer properly, it will ooze out when you slice the brownies.
  4. Once the fudge layer is set, make the chocolate shell. In a small, microwave-safe bowl, place about 4 ounces of the chopped semi-sweet chocolate and the remaining 3 tablespoons shortening. Microwave in 45 second intervals at 70% power, stirring in between, until the chocolate is melted. Add the remaining 1 ounce semi-sweet chocolate, and stir until it is melted and the chocolate has thickened a bit. Pour the chocolate mixture on top of the mint fudge layer and spread carefully in an even layer with an offset spatula. Allow the pan to sit at room temperature (or in the refrigerator) until the chocolate is firm.
  5. Slice into 16 squares and serve.


P.S. If you haven’t yet, please pick up a copy of my cookbook, Gluten-Free on a Shoestring Quick & Easy! I can’t make this the best gluten-free blog without your support.

Like this recipe?

Comments are closed.

  • Gerri Roberts on Facebook
    March 16, 2012 at 5:45 PM

    I use creme de menthe syrup for the green layer. It tastes sooooo minty!! My absolute favorite dessert of all time!!

  • […] Gluten-Free on a Shoestring shared Grasshopper Brownies […]

  • Peggy
    February 19, 2012 at 9:43 PM

    I decided to take a quick peek to see what was new & saw this!!! I want you to know I gained 5 lbs just looking at the grasshopper brownies & then I started reading & had gained another 5 lbs by the time I had finished reading! I will be making these real soon! Love chocolate & mint together as much as I love chocolate/peanutbutter & chocolate/cherries!

    • February 20, 2012 at 9:04 AM

      Me too, Peggy! I apologize for those 5 pounds, and I take full responsibility. :)
      xoxo Nicole

  • February 18, 2012 at 5:07 PM

    These look dangerously good! I love making gf brownies, because even with the various homemade flour blends I made, I feel like the chocolate overpowers even the strongest of flavors (potato, anyone?). You could also make them with strawberry or cherry flavoring and dye it red and they would be de-lish!

  • February 17, 2012 at 2:11 PM

    youre evil! Wish I had time to bake today.

  • Linda Stoddard
    February 17, 2012 at 1:46 PM

    Aha! Nicole, you little sweetie you…now I know what to make for this year’s St. Patrick’s Day debauch. You will get the credit and you will be loved! xoxLinda

    • February 17, 2012 at 2:37 PM

      These are perfect for St. Patrick’s Day! That’s the first thing my husband said when he saw them. You make it, you get the credit, Linda!
      xoxo Nicole

  • February 17, 2012 at 11:37 AM

    I’d take a nice big piece and give you a bite. I love mint. I love brownies. I love chocolate, especially tempered chocolate. And I really love kitchen windows. I miss that – my kitchen is a cave-ish. But I still can make grasshopper brownies in a cave. And I will. Today. Because I can. Confession: I have more different chocolate than I do flours. I am sure of it.

  • February 17, 2012 at 10:33 AM

    Looks like an Andes mint. Which I love, along with grasshoppers. Now I want to make one. Awesome brownies!

  • JoAnn C
    February 17, 2012 at 10:33 AM

    Oh the HUMANITY! You really know how to woo me. I was going to bake chocolate bread for a little indulgence this weekend, but now…

    • February 17, 2012 at 2:34 PM

      I thought I might have offended your delicate chocolate sensibilities, JoAnn, by admitting that I don’t care for most brownies! I think you got distracted by the chocolate. ;)
      xoxo Nicole

  • Pamela G
    February 17, 2012 at 10:30 AM

    I have a friend that LOVES LOVES LOVES mint schocolate (yes, schocolate) anything, so the leftovers can float her way…her birthday is Monday….maybe I’ll make her a batch for her own devices……

    • February 17, 2012 at 2:33 PM

      Sounds like you’ve got a plan, Pam!
      xoxo Nicole

  • February 17, 2012 at 9:57 AM


  • February 17, 2012 at 9:26 AM

    The hardest part about the whole recipe is the last one. Let it set. How long? Are they done yet? Are they done yet? I can just hear the conversations at my house …

    • February 17, 2012 at 9:35 AM

      Hi, Fatcat,
      True! It’s like the culinary equivalent of “Are we there yet??” I try to distract my children with something shiny. :)
      xoxo Nicole

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