When I was a kid, my mom used to make these minty brownies around the holidays.
I’d sit at the kitchen counter, watching her layer that velvety chocolate with mint frosting, amazed at how something could taste so fresh and rich at the same time.
Fast forward to now, I’ve given that nostalgic treat a gluten-free twist.
This recipe brings back all those comforting vibes while keeping it wholesome and nourishing. Perfect for sharing, or just sneaking bites when no one’s looking.
Variations and Substitutions
- Dairy-Free: Swap butter with vegan margarine and use coconut cream instead of heavy cream.
- Extra Minty: Fold in crushed peppermint candies into the mint layer for added crunch.
- Nut-Free: Ensure all ingredients, including chocolate, are certified nut-free.
Serving and Presentation
For a Pinterest-worthy presentation, garnish the top with fresh mint leaves or drizzle extra chocolate on top. Pair with a cup of hot coffee or tea to balance the sweetness. Store leftovers in an airtight container in the fridge—they taste even better the next day!
Ready to bake?
These Grasshopper Brownies will transport you straight to chocolate-mint heaven. Let me know if you give them a try!

Grasshopper Brownies
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
Rich chocolate brownies topped with a creamy, minty layer and a luscious chocolate ganache. Made gluten-free and with a focus on fresh ingredients.
Ingredients
For the Brownie Base:
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup gluten-free all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Mint Layer:
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2–3 tbsp heavy cream (or non-dairy milk)
- 1/2 tsp peppermint extract
- Optional: 1-2 drops green food coloring
For the Chocolate Ganache:
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (or coconut cream for dairy-free)
Instructions
Prepare the Brownies
- Preheat your oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla, mixing well.
- Sift in the gluten-free flour, cocoa powder, baking powder, and salt. Fold gently until combined.
- Spread the batter evenly into the prepared pan and bake for 25–30 minutes. Let cool completely.
Make the Mint Layer
- Beat the softened butter with powdered sugar, adding cream a tablespoon at a time until you reach a spreadable consistency.
- Mix in peppermint extract and food coloring, if using.
- Spread evenly over the cooled brownies and chill in the fridge for 15 minutes.
Prepare the Ganache
- Heat the cream in a small saucepan until just simmering. Remove from heat and pour over the chocolate chips in a bowl. Let sit for a minute, then stir until smooth.
- Pour ganache over the mint layer, spreading evenly. Chill until set.
Cut and Serve
Use a sharp knife dipped in hot water to slice the brownies cleanly. Wipe the blade between cuts for neat squares.
Notes
Use fresh mint or peppermint extract for authentic flavor. Adjust sweetness as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg