Whether you are looking for a festive St. Patty’s Day treat, or just in the mood for the delightful combination of chocolate and mint, this allergy friendly grasshopper brownie bar recipe is sure to please.
I love anything made with chocolate and mint but, why do we call it a “grasshopper”? After a quick Google search, I learned that a popular 50’s after dinner drink made with crème de menthe and crème de cacao is the origin. It got its name due to the green tint in the crème de menthe. Mystery solved!
So, with that little tidbit of history, hop into your kitchen and whip up a batch of these tasty treats. You might even want to put on a little Elvis Pressley or Chuck Berry to set the mood.
GRASSHOPPER BROWNIE BARS
FOR BROWNIE LAYER:
- 1 box Lillabee Fudgy Brownie Mix plus additional ingredients to prepare batter ( 1/3 cup butter/margarine, 2 tsp vanilla extract, 2 eggs)
- 2 tsp peppermint extract or 1/8 tsp peppermint oil
FOR MINT FILLING:
- 1 cup non-hydrogenated shortening or butter (room temp)
- 3-4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract or 1/8 tsp peppermint oil
- ¼- ½ cup milk (rice, coconut, cow, etc.)
- ½ tsp sea salt
- 2-6 drops green food coloring (optional)
FOR CHOCOLATE TOP LAYER:
- 1 cup semi sweet chocolate chips
- 2 T non-hydrogenated shortening (room temp)
STEP 1: PREP
Place rack in center of oven and preheat oven to 350˚ F. Line pan with aluminum foil, leaving 4” or excess foil hanging over the sides. This excess foil will be used as handles to aid in removal from pan once the three layer dessert is complete. Lightly grease 9”x9” square pan.
STEP 2: MAKE BROWNIES
Mix Lillabee Fudgy Brownie Mix as directed on the back of the box . Add in the peppermint extract / oil along with the vanilla extract. Bake as directed. Let cool completely in pan before layering frosting and chocolate topping.
STEP 3: MAKE MINT FILLING
Using paddle attachment on standing mixer blend shortening/butter, salt, vanilla, peppermint extract/oil until smooth. Add 1 cup powdered sugar and mix until incorporated. Alternate a splash of milk with ½ cup powdered sugar until desired sweetness and consistency is achieved. Add one drop of green food coloring at a time until desired color is achieved. (This can be made up to a week in advance and stored in an airtight container or sealed plastic bag. Bring to room temperature when ready to use.)
STEP 4: ASSEMBLE LAYERS
Assemble grasshopper brownie bars in the pan the brownies were baked in (with foil liner). Top cooled brownies with 1 cup mint filling and spread evenly with offset spatula or rubber spatula. Put in refrigerator to chill for 30 minutes.
Melt 1 cup of chocolate chips in microwave on 50% power setting in 30 second intervals, stirring frequently. Once chocolate is melted and smooth, stir in 2 Tb shortening until incorporated. Pour over mint filling and spread with offset spatula until mint filling is completely covered. Chill in refrigerator for another 30 min.
STEP 5: CUT AND ENJOY!
To remove from pan, use foil overhang as handles and simply lift up and out of pan. Place on a cutting board and cut into squares.
NOTE: You will have extra mint filling. Use it to frost cupcakes and cookies or try our Chocolate Mint Cake Truffles recipe. YUM!