• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Brownie & Bar Recipes

    Chocolate Mint Creme de Menthe Brownies

    Published: Mar 4, 2020 by Allison Ferraro · Modified: Mar 8, 2022 · Leave a Comment

    Jump to Recipe

    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.

    overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible this Recipe
    Jump to:
    • Ingredient Notes & Substitutions
    • Step-By-Step Recipe Instructions
    • Recipe Tips
    • Recipe FAQs
    • More Bar Recipes
    • Recipe

    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:

    1. An easy, one bowl, fudgy brownie base
    2. A sweet and creamy mint layer, made with crème de menthe mint liqueur
    3. 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

    overhead view of recipe ingredients on a gray surface

    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

    1. 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

    1. In a large, microwave-safe bowl, melt butter and chocolate in the microwave in 30 second increments on 50 percent power. Whisk until smooth.
    2. Add both sugars and whisk until combined.
    3. Add vanilla and eggs and whisk until combined.
    overhead view of melted chocolate and butter in a glass bowl
    Step #2
    overhead view of melted chocolate and sugar whisked together in a glass bowl
    Step #3
    overhead view of ingredients whisked together in a glass bowl
    Step #4
    1. Add flour, cocoa powder, and salt and fold into the sugar mixture.
    2. Spread the batter into the prepared pan.
    3. 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.
    overhead view of brownie batter in a glass bowl
    Step #5
    overhead view of brownie batter in a metal pan
    Step #6
    overhead view of baked brownies in a metal pan
    Step #7

    Creme de Menthe Layer

    1. Place butter in a medium, microwave-safe bowl and melt in the microwave.
    2. Add confectioners' sugar and crème de menthe and whisk until smooth.
    3. Spread the mixture over the cooled brownies. Place the brownies in the fridge for 5 minutes while you prepare the chocolate topping.
    overhead view of melted butter in a glass bowl
    Step #8
    overhead view of creme de menthe frosting in a glass bowl
    Step #9
    overhead view of creme de menthe frosting spread onto brownies in a metal pan
    Step #10

    Chocolate Topping Layer

    1. 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.
    2. 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).
    3. 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. 
    overhead view of melted chocolate in a glass bowl
    Step #11
    overhead view of melted chocolate spread on brownies in a metal pan
    Step #12
    overhead view of sliced brownies on a gray surface
    Step #13

    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.

    overhead view of sliced brownies scattered on a gray surface

    Recipe FAQs

    What type of alcohol is crème de menthe?

    Crème de menthe is a sweet, mint-flavored liqueur.

    What is crème de menthe used for?

    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.

    Is crème de menthe the same as mint extract?

    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.

    What can I substitute for 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.

    More Bar Recipes

    • Side view of a bitten brownie stacked on a white marble surface.
      Chewy Fudgy Homemade Brownies
    • side view of turtle bar
      Chocolate Caramel Pecan Turtle Bars
    • overhead view of chocolate peanut butter oatmeal bars on a cooling rack
      Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars
    • overhead view of fudgy chocolate brownies with one brownie angled so its thick texture is visible
      Fudgy Chocolate Brownies

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible

    Chocolate Mint Creme de Menthe Brownies

    A modern spin on a vintage recipe... fudgy brownies are baked from scratch, topped with a layer of creamy mint, and coated with rich chocolate.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 15 minutes
    Servings: 16
    Yield: 16 brownies (one 8x8 pan)
    Calories: 303kcal
    Author: Allison Ferraro

    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
    US Customary - Metric

    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. 

    Notes

    Storage: Store any leftovers in an airtight container at room temperature for up to 4 days.
    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.
    This recipe can be doubled and baked in a 9″x13″ pan. To do this, double the amount of all ingredients and add about 5 minutes to the baking time for the brownies (for a total bake time of 35-40 minutes).

    Nutrition

    Serving: 1brownie | Calories: 303kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 122mg | Potassium: 123mg | Fiber: 2g | Sugar: 31g | Vitamin A: 408IU | Calcium: 21mg | Iron: 1mg

    More Brownie & Bar Recipes

    • Decorated bronuts on a blue surface.
      Homemade Bronuts (Brownie Donuts)
    • Mini brownie bites topped with piped whipped ganache on a white surface.
      Brownie Bites with Whipped Chocolate Ganache
    • Apple pie bars drizzled with salted caramel sauce stacked on a white plate.
      Salted Caramel Apple Pie Bars
    • Salted Brookie Bars

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Easter Dessert Recipes

    • Carrot Snack Cake
    • side view of frosted cupcakes on a blue speckled background
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Square cake slices topped with speckled frosting on a marble surface.
      Browned Butter Vanilla Snack Cake with Robin Egg Speckled Frosting
    • These mini naked cakes filled with sweet and tangy orange marmalade and garnished with fresh flowers are an elegant treat for a springtime brunch. They may look fancy, but they're simple to make.
      Mini Naked Cakes with Sweet Orange Marmalade

    Reader Favorites

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)
    • Decorated bronuts on a blue surface.
      Homemade Bronuts (Brownie Donuts)

    Top Tips

    • overhead view of melting chocolate in a double boiler
      How to Melt Chocolate in a Double Boiler
    • Box grater and peeled carrot on a wooden cutting board.
      How to Grate Carrots for Carrot Cake
    • melted white chocolate in a double boiler
      How to Melt White Chocolate (Chips, Bars & Wafers)
    • Angled view of stacked baking pans lined with parchment paper.
      How to Line Pans with Parchment Paper
    • Flour and cocoa being stirred together in a glass bowl with a wooden spoon.
      Mixing Methods in Baking: How to Fold, Beat & Stir
    • A box of baking soda and a can of baking powder next to small glass bowls of both leaveners.
      Baking Soda & Baking Powder
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED