Grasshopper Mint Brownies with Chocolate Ganache Topping

Grasshopper Mint Brownies with Chocolate Ganache Topping

Nothing like the upcoming 🍀 St. Patrick’s Day 🍀 holiday to bring out all the delicious green & mint treats!  Don’t get me wrong, I will gladly play all along and use this as a perfect excuse to make all things mint.  Add some chocolate to the equation and BOOM how can you say no?

These tasty bites use a store bought mix and a bit ‘o the Irish with creme de menthe buttercream!  PLUS pour over a simple chocolate ganache and you have one beautiful and tasty dessert!

📌 Pin HERE for later!

What you need:

• 1 brownie mix + the eggs, oil & water called for on the box
  Note: Prepare in the ‘fudgy’ method for best results

Buttercream:

• 4 oz. butter, room temperature
• 3 tsp. Creme de Menthe
• 2 c. powdered sugar
• 1 – 2 Tbsp. cream or milk
• 1/2 tsp. vanilla extract

Note: if you prefer no alcohol add 1 t. mint extract and a few drops of green food coloring plus additional cream to make up for the liquid difference.

Ganache Topping:

• 1/2 c. heavy cream
• 1/2 c. semi sweet chocolate chips
• colored sprinkles if desired

Make it:

• Preheat oven temperature as indicated on the box brownie mix (usually 325-350° F)
• Heavily spray a mini muffin tin with nonstick spray.  Be sure to get the sides and top so the brownies pop out nicely
• Prepare brownie mix according to package directions using the ‘fudge-like’ directions
• Fill the mini muffin tins 2/3 full with batter
• Bake for 12 – 15 minutes until toothpick comes out clean
• Remove from oven and allow to cool for 5 minutes
• Remove brownies from pan and allow to cool completely

While brownies cool prepare the ganache:

• Warm cream to a simmer over low heat
• Remove from heat and add chocolate chips. Stir until completely combined and the sauce becomes glossy.  It takes a minute of stirring, don’t worry it will all mix together!
• Set aside and allow to cool to room temperature (can put in fridge if necessary)

Prepare buttercream:

• Using a hand mixer, combine butter, powdered sugar, vanilla, 2 t. creme de menthe, and 1 Tbsp. of cream.
• Start mixing.  Add more cream and mint until desired fluffy texture has been reached.
• Frost each brownie with a generous amount of frosting.
• Once the ganache topping has cooled to room temperature pour a small amount on top of each brownie.
• Decorate with sprinkles if desired.