Grasshopper Mint Brownies

Cool peppermint and rich chocolate join forces in these fudgy brownies topped with creamy icing and chocolate ganache.

Grasshopper Mint Brownies

Peppermint and chocolate are a classic combination -- the deep richness of chocolate in these brownies is perfectly complimented by the cooling effect of Vanns Peppermint Extract. The hardest part about this recipe is waiting for the brownies to set before slicing!

Spices used in this recipe

Peppermint Extract
Salt, Kosher



  • ¾ cup unsalted butter, melted
  • 1 ½ cups granulated sugar
  • ½ tsp. Vanns Kosher Salt
  • ¾ cup unsweetened cocoa powder
  • 3 large eggs
  • ¾ cup all-purpose flour
  • ½ tsp. baking powder
  • ⅛ tsp. Vanns Peppermint Extract


  • 3 cups confectioners’ sugar
  • 6 Tbs. unsalted butter, melted
  • 3 Tbs. milk
  • ⅛ tsp. Vanns Peppermint Extract
  • A few drops green food coloring, optional

Chocolate Ganache:

  • ⅔ cups bittersweet chocolate chips, or chopped bittersweet chocolate
  • ¼ cup heavy or whipping cream
  • ⅛ tsp. Vanns Peppermint Extract


  1. Heat the oven to 350°F and lightly grease a 9”x13” baking pan with butter. Line with a strop of parchment that fits across the width of the pan, leaving two ends sticking up above two edges of the pan for easy removal.
  2. In a medium bowl, stir melted butter, sugar, and salt together until evenly combined. Add cocoa powder and mix until smooth. Add eggs and mix until smooth. Add flour and baking powder and gently stir until just combined. Finally, add peppermint extract and stir until smooth.
  3. Pour batter into prepared pan, smoothing top with a silicone spatula or the back of a spoon. Bake for 20 minutes, until a cake tester or skewer inserted into the middle comes out clean. Remove from oven and cool in the pan on a rack until completely cool.
  4. To make the mint icing, place confectioner’s sugar, 6 Tbs. melted butter, peppermint extract, and milk in a bowl and stir until smooth. Add green food coloring, if desired, drop by drop, stirring after each addition until you have a minty green color. Spread glaze on top of fully cooled brownies and smooth with a silicone spatula or the back of a spoon.
  5. To make chocolate ganache, place chocolate and peppermint extract in a small bowl. Heat cream in a small saucepan or in the microwave until hot and starting to bubble. Pour cream over chocolate and stir until completely smooth. Allow to cool until still pourable but no longer hot, about 5 minutes, and then pour over the top of the brownies, smoothing with a spatula or the back of a spoon. Refrigerate until fully set, 1-2 hours before cutting, for cleanest slices. Slice a bit smaller than you'd think -- these brownies pack a flavor punch!

Makes 24-36 brownies. Adapted from King Arthur Flour.

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