This recipe for creme de menthe brownies puts a modern spin on the popular vintage dessert. Fudgy brownies are baked from scratch, topped with a creamy mint crème de menthe layer, and coated with a layer of rich chocolate.
Creme de menthe brownies. Grasshopper brownies. Chocolate mint bars. It doesn't matter what you call them... these minty chocolate dessert squares are goood!
Think Andes mints, but in brownie form. Yes please!
Creme de menthe brownies are made up of three decadent layers:
- An easy, one bowl, fudgy brownie base
- A sweet and creamy mint layer, made with crème de menthe mint liqueur
- A rich chocolatey topping
I don't know the exact origins of creme de menthe brownies, but I do know that they've been around for a long time. If you're a child of the 80s or 90s, I'd be willing to bet that you remember these brownies from your childhood. And since truly delicious recipes never go out of style, here we are, still making the same brownies decades later.
My mom has my great-grandmother's recipe for creme de menthe brownies written on an old, slightly tattered recipe card, and that recipe served as the basis for the recipe you see here. I did modernize the brownie base (the original recipe calls for a can of chocolate syrup, and I couldn't bring myself to go the artificial chocolate route), but the creamy mint and chocolate layers remain unchanged. Because why mess with perfection?
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Crème de Menthe - This mint liqueur is adds sweet mint flavor and vibrant green color to the brownies' mint filling. It's available in both green and white/clear varieties, which taste identical, but make sure you use green crème de menthe if you want the mint layer of these brownies to be green.
If you're curious about a crème de menthe substitute, either 1 Tablespoon peppermint schnapps or 1 teaspoon mint extract can replace the liqueur in this recipe, though neither will be as sweet. Since neither of these substitutes are green in color, you can also add a couple drops of green gel food coloring to maintain the filling's green color.
Semi-Sweet Chocolate Baking Bar - A chopped chocolate baking bar is used in the brownies and the chocolate topping. You can substitute an equal measure of semi-sweet chocolate chips, though bar chocolate provides the best flavor and smoothest texture.
Butter - Butter can be found in all three layers of these bars. It adds flavor and moisture to the brownies, and it adds creaminess to both the mint and chocolate layers. As always, I recommend unsalted butter.
Cocoa Powder - This recipe uses natural unsweetened cocoa powder, which has a more intense chocolate flavor and acidity than Dutch cocoa.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the brownie layer. Melt butter and chocolate in the microwave and whisk until smooth.
Step 2: Add both sugars and whisk until combined.
Step 3: Add vanilla and eggs and whisk until combined.
Step 4: Add flour, cocoa powder, and salt and fold into the sugar mixture. Spread the batter into an 8x8 metal pan lined with parchment paper.
Step 5: Bake the brownies at 350°F for 30-35 minutes. Let the brownies cool completely in the pan.
Step 6: Make the crème de menthe layer. Melt butter in the microwave. Add confectioners' sugar and crème de menthe and whisk until smooth.
Step 7: Spread the mint mixture over the cooled brownies. Chill the brownies in the fridge for 5 minutes while you prepare the chocolate topping.
Step 8: Make the chocolate layer. Melt chocolate and butter in the microwave and stir until smooth. It should be thick but easily spreadable.
Step 9: Spread the chocolate mixture over the chilled brownies. Return the brownies to the fridge to set the chocolate.
Step 10: When the chocolate is set, slice the brownies into 16 squares and enjoy!
Allison's Top Tips
Be sure the brownies are completely cool before spreading the mint layer on top. If the brownies are still warm, the mint layer will melt and run.
For perfectly neat slices, chill the brownies in the fridge to set the chocolate layer before slicing. Use a sharp knife and wipe it clean between slices if necessary. This will keep the chocolate from smearing on the green mint layer when slicing the brownies.
Recipe FAQs
Crème de menthe is a sweet, mint-flavored liqueur.
Crème de menthe is used in a number of cocktail recipes, including the Grasshopper, a cocktail that also includes crème de cacao and fresh cream. It's also a popular liqueur for baking recipes because of its sweet mint flavor and festive green color.
Liqueurs, like crème de menthe, and extracts are similar but not the same. Liqueurs contain more sugar, and extracts have a much higher concentration of both flavor and alcohol. It would take much less mint extract to achieve the same amount of mint flavor as crème de menthe.
For this recipe, I would recommend substituting either 1 Tablespoon peppermint schnapps or 1 teaspoon mint extract for the crème de menthe. Since neither of these substitutes are green, you could also add a couple drops of green gel food coloring if you wish the keep the mint filling green.
Storage Instructions
Room Temperature: Store leftover brownies in an airtight container at room temperature for up to 4 days. If possible, avoid cutting the brownies before storing, as the cut edges will dry out more quickly.
Freezing: Brownies that are baked and completely cooled can be sealed in an airtight container and frozen for up to 3 months. Thaw the frozen brownies at room temperature before slicing and serving.
For even more information about how to keep brownies fresh, check out this post with everything you need to know about the best way to store brownies.
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Recipe
Chocolate Mint Creme de Menthe Brownies
Ingredients
For the Brownie Layer:
- ½ cup (114 grams) unsalted butter
- 1 ½ oz. (43 grams) semi-sweet chocolate baking bar chopped
- 1 cup (198 grams) granulated sugar
- 5 ½ Tablespoons (73 grams) light brown sugar
- 1 ½ teaspoons (7 grams) vanilla extract
- 2 large eggs room temperature
- ⅔ cup (80 grams) all-purpose flour
- ⅔ cup (56 grams) unsweetened natural cocoa powder
- ¾ teaspoon (4.5 grams) salt
For the Crème de Menthe Layer:
- 6 Tablespoons (86 grams) unsalted butter
- 1 ½ cup (170 grams) confectioners' sugar
- 1 ½ Tablespoons (22.5 grams) green crème de menthe
For the Chocolate Layer:
- 3 oz. (85 grams) semi-sweet chocolate baking bar chopped
- 3 Tablespoons (43 grams) unsalted butter
Instructions
- Preheat the oven to 350°F. Line an 8″x8″ metal baking pan with parchment paper, leaving a slight overhang so that you can easily pull the baked brownies out of the pan using the parchment paper. Set the pan aside.
Make the brownie layer.
- In a large, microwave-safe bowl, melt butter and chocolate in the microwave in 30 second increments on 50 percent power. Whisk until smooth.½ cup (114 grams) unsalted butter, 1 ½ oz. (43 grams) semi-sweet chocolate baking bar
- Add both sugars and whisk until combined.1 cup (198 grams) granulated sugar, 5 ½ Tablespoons (73 grams) light brown sugar
- Add vanilla and eggs and whisk until combined.1 ½ teaspoons (7 grams) vanilla extract, 2 large eggs
- Add flour, cocoa powder, and salt and fold into the sugar mixture.⅔ cup (80 grams) all-purpose flour, ⅔ cup (56 grams) unsweetened natural cocoa powder, ¾ teaspoon (4.5 grams) salt
- Spread the batter into the prepared pan.
- Bake for 30-35 minutes. The tops should appear shiny and a toothpick inserted into the center should come out with a few moist crumbs but no raw batter. Let the brownies cool completely in the pan.
Make the crème de menthe layer.
- Place butter in a medium, microwave-safe bowl and melt in the microwave.6 Tablespoons (86 grams) unsalted butter
- Add confectioners' sugar and crème de menthe and whisk until smooth.1 ½ cup (170 grams) confectioners' sugar, 1 ½ Tablespoons (22.5 grams) green crème de menthe
- Spread the mixture over the cooled brownies. Place the brownies in the fridge for 5 minutes while you prepare the chocolate topping.
Make the chocolate layer.
- Add chocolate and butter to another medium, microwave-safe bowl. Heat the chocolate and butter in the microwave in 30 second increments, stirring between each stint in the microwave, until melted and smooth. Let the mixture cool slightly so that it is thick but easily spreadable.3 oz. (85 grams) semi-sweet chocolate baking bar, 3 Tablespoons (43 grams) unsalted butter
- Remove the brownies from the fridge and spread the chocolate mixture over top. Return the brownies to the fridge until the chocolate sets (about 30 minutes).
- Once the chocolate has set, remove the brownies from the pan by pulling up on the parchment paper. Slice the brownies into 16 squares and serve.
Karen says
My sister made these brownies and they were so delicious I had to come to Always Eat Dessert to get the recipe. I found the Creme de Menthe brownies but also many more recipes that I am going to try.