Crème de menthe brownies, also known as grasshopper brownies, are famous for their three decadent layers: the fudgy brownie base, minty filling and chocolate glaze. If you can’t get enough of the chocolate-mint combo, then this recipe is for you! It’s a mini version of the classic treat, but it’s baked in a muffin tin instead of a 13x9-inch pan, giving you adorable brownie cups that are party-perfect.
To make these grasshopper brownie bites, you’ll need a box of Betty Crocker fudge brownie mix plus the ingredients listed on the box (water, oil and eggs). You’ll also need powdered sugar, butter, crème de menthe liqueur and semi-sweet chocolate chips. If you’d rather not use alcohol, no need to worry! You can substitute the crème de menthe for mint extract and green food coloring.
First, heat the oven to 350°F and spray 15 regular-sized muffin cups with cooking spray. Prepare the brownie batter by combining the brownie mix, water, oil and eggs.
Fill the muffin cups two-thirds full of batter and bake for 15-18 minutes, or until the edges of the brownie cups appear dry, but the centers are still soft. (If you prefer cake-like brownies, bake them for 1-2 minutes more.)
Let the brownies cool slightly, then transfer to a wire rack to cool completely. Meanwhile, begin making the crème de menthe frosting by beating butter, powdered sugar and crème de menthe liqueur in a medium bowl with an electric mixer. Beat on medium-high speed until the frosting is smooth and creamy (add more liqueur if needed until you reach desired consistency).
Make the chocolate glaze next by melting the chocolate chips and butter in a double boiler, or heatproof bowl set over a pot of simmering water, just until smooth. Remove from the heat and let it sit for a few minutes to thicken.
Now it’s time to assemble the brownie bites! Spread the frosting on top of each brownie cup and then top with a spoonful of the chocolate glaze.
Sprinkle with some chocolate sprinkles if you’d like (though this is totally optional). Let the brownie bites sit for 15 minutes to allow the chocolate to harden, then enjoy!
Ingredients
-
Brownie Cups
-
1box Betty Crocker™ Fudge Brownie Mix
-
1/4cup water
-
2/3cup vegetable oil
-
2eggs
-
Crème de Menthe Frosting
-
1/2cup butter, softened
-
2cups powdered sugar
-
3tablespoons crème de menthe liqueur
-
Chocolate Glaze
-
1cup semisweet chocolate chips (6 oz)
-
6tablespoons butter
-
Betty Crocker™ Chocolate Candy Sprinkles, if desired
Directions
-
1Heat oven to 350° F. Spray 15 regular-size muffin cups with cooking spray.
-
2In large bowl, mix brownie mix, water, oil and eggs. Fill muffin cups two-thirds full of batter. Bake 15 to 18 minutes or until edges are dry but centers are still slightly soft. Cool 5 minutes in cups, then remove to cooling rack to cool completely while you make frosting.
-
3In medium bowl, beat Crème de Menthe Frosting ingredients with electric mixer on medium-high speed until smooth and creamy. Add more liqueur a teaspoon at a time if necessary to reach desired consistency. Spread frosting on tops of cooled brownie cups.
-
4Place Chocolate Glaze ingredients in heatproof bowl set over a saucepan of simmering water. Stir frequently as mixture melts; remove from heat just when no lumps remain. Pour a spoonful over frosting on each cup. Sprinkle with chocolate sprinkles, if desired. Let stand 15 minutes before serving.
View Recipe Page