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.
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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?
Recipe Ingredient Notes
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
- Preheat the oven to 350°F. Line an 8″x8″ metal baking pan with parchment paper. Set the pan aside.
Tip: Check out my guide for how to easily line pans with parchment paper.
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.
- Add both sugars and whisk until combined.
- Add vanilla and eggs and whisk until combined.
- Add flour, cocoa powder, and salt and fold into the sugar mixture.
- 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.
Creme de Menthe Layer
- Place butter in a medium, microwave-safe bowl and melt in the microwave.
- Add confectioners' sugar and crème de menthe and whisk until smooth.
- Spread the mixture over the cooled brownies. Place the brownies in the fridge for 5 minutes while you prepare the chocolate topping.
Chocolate Topping Layer
- Add chocolate chips and butter to another medium, microwave-safe bowl. Heat the chocolate chips 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.
- 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.
Recipe 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.
Chill the mint layer in the fridge for a few minutes before spreading the chocolate layer. The mint layer will firm up while it chills, making it easier to spread the chocolate. Just don't leave the brownies in the fridge for too long, because the fridge sucks moisture from baked goods and will dry out your brownies.
Let the chocolate set, at least until it's just glossy, before slicing the brownies so that the chocolate topping doesn't run when the brownies are sliced.
When slicing the brownies, use a sharp knife and carefully wipe it off on a clean rag or paper towel between slices. This will keep the knife blade clean and avoid smearing chocolate onto the green mint layer. If some chocolate does smear onto the green mint layer, use a knife to carefully and very gently scrape the very edge to remove the chocolate and expose green mint filling.
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.
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Recipe
Chocolate Mint Creme de Menthe Brownies
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter
- 1 ½ oz. semi-sweet chocolate baking bar, chopped
- 1 cup granulated sugar
- 5 ½ Tablespoons light brown sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs, room temperature
- ⅔ cup all-purpose flour
- ⅔ cup unsweetened natural cocoa powder
- ¾ teaspoon salt
For the Crème de Menthe Layer:
- 6 Tablespoons unsalted butter
- 1 ½ cup confectioners' sugar
- 1 ½ Tablespoons green crème de menthe
For the Chocolate Layer:
- 3 oz. semi-sweet chocolate baking bar, chopped
- 3 Tablespoons 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.
- Add both sugars and whisk until combined.
- Add vanilla and eggs and whisk until combined.
- Add flour, cocoa powder, and salt and fold into the sugar mixture.
- 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.
- Add confectioners' sugar and crème de menthe and whisk until smooth.
- 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 chips 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.
- 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.
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