Gluten free grasshopper brownies are decadent double layer fudgy brownies filled with a simple mint-flavored fudge. Inspired by the classic chocolate mint cocktail, and perfect for a special occasion.

A new and improved grasshopper brownie recipe

I used to make these grasshopper brownies the “classic” way, with a brownie bottom, mint filling, and a chocolate ganache topping. It tasted great, but the chocolate topping made the brownies much more fragile and messy to eat.

If you think about it, where you are supposed to hold a brownie with an exposed ganache topping? I thought about making them much more often than I actually made them, considering the mess.

This version of gluten free grasshopper brownies is truly “new and improved.” We begin with our super fudgy gluten free brownies recipe because it bakes very evenly, with no visible dome.

Divided among two pans and baked for slightly less time, these fudgy brownies are perfect for layering around a simple mint fudge filling. Just be sure to chill the assembled brownie, with the fudge layer, until the fudge is firm. Patience, grasshopper.

Ingredients and substitutions

These fudge-filled brownies have a lot of ingredients you might be wondering about. The recipe is quite simple (make a brownie recipe divided between two pans, bake the layers and let them cool, fill with an easy fudge mixture).

But since it has two parts and they’re each rather specific, I’m going to help you navigate different dietary concerns as much as possible. The result is worthwhile, but if you’d prefer a simple chewy gluten free brownie recipe, don’t let me stand in your way. ?

Dairy

There is dairy in both the brownie and the filling recipes. I’ve successfully replaced the dairy in the brownies, but I haven’t tried the filling—although I have some suggestions.

For the brownies, replace the butter with an equal amount by weight of Earth Balance Buttery Sticks, the cream with nondairy milk, and make sure your chocolate is dairy free. And skip the salt, since Earth Balance is very salty.

For the filling, you can try replacing the sweetened condensed milk with a dairy free variety. You can make your own sweetened condensed milk, but I’ve also seen store bought varieties. For white chocolate, I recommend using my recipe for vegan white chocolate to make your own.

Eggs

You can try using  one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) in place of each egg in this recipe. I haven’t tried this substitution, though, so you’ll have to experiment.

Gluten Free Flour Blend

This recipe calls for 3/4 cup of my basic gum-free gluten free flour blend, a simple mixture of superfine white rice flour, potato starch, and tapioca starch/flour. You can use another gum-free blend if you like, and it shouldn’t matter too much. But you want to avoid xanthan gum.

Cocoa powder

If you don’t have Dutch processed cocoa powder, use natural unsweetened but add 1/8 teaspoon baking soda to neutralize the acid.

Food coloring

I use Americolor brand gel food coloring, because it’s good quality and reliably gluten free. I buy it on Amazon (I have this neat little set (affiliate link)), and you really don’t need more than a few primary colors in small squeeze bottles.

If you’re against food coloring as a rule, feel free to leave it out. It’s absolutely inessential, and a white mint layer will still taste, well, minty if you’ve added the flavoring.

If you’re interested in a food coloring debate, this is the face you should imagine my having: ?

Mint flavoring

Peppermint extracts tend to vary widely in the strength of the mint, so begin with less extract and taste the fudge with a spoon before you add more. I prefer to use crème de menthe flavoring because it has a more balanced sweet mint taste.

LorAnn brand flavoring oils are gluten free. I find them on Amazon, and in my local craft stores (JoAnn and Michael’s). A little goes a long way.