Rich chocolate and cool mint mingle to create an explosion of flavor in these grasshopper brownies.  This recipe utilizes brownie mix and canned frosting to make an easy and delicious quick treat.  The combination of mint and chocolate is by no means new to the scene.   York has been making their famous peppermint patty, children have been dunking peppermint sticks in to cocoa, and the Girl Scouts have been peddling Thin Mints for years.

I am not really sure why this minty dessert was ever named the grasshopper other than for its color, I mean there are no actual insects in any recipe I have ever found.  There is a famous cocktail named the grasshopper made with creme de menthe and white cream de cacao which has been around since the early 1950’s, about the same time that grasshopper pie started showing up.  There is no way to know which came first, but luckily someone had the mind to throw these flavors together.

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Grasshopper Brownies

Rich chocolate and cool mint mingle to create an explosion of flavor in these grasshopper brownies. This recipe utilizes brownie mix and canned frosting to make an easy and delicious quick treat.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 2 x 2 Brownies

Ingredients

• 1 box brownie mix prepare as directed on box
• ½ cup Andes mint baking chips
• 1 can cream cheese frosting
• ½ cup powdered sugar
• 2 tablespoons Creme de Menthe or 1 teaspoon mint extract
• 2 - 3 drops drops green soft gel food coloring
• ¾ cup dark chocolate baking chips
• ½ cup heavy cream
• 1 tablespoon Kahlua optional

Instructions

• Add mint chips to brownie mix and bake in an 8″ x 8″ pan following the instructions on the box. Allow to completely cool.
• Place frosting in a medium-sized mixing bowl.
• Add powdered sugar, creme de menthe (or extract), and color. Mix until thoroughly combined.
• Spread frosting evenly over cooled brownies. Place in fridge to set frosting.
• Place chocolate chips is a small mixing bowl.
• Heat cream in the microwave until hot (not boiling).
• Pour hot cream over chips and allow to stand for about three minutes. Stir to combine.
• Chocolate will thicken as it cools.  Add Kahlua to ganache if desired.
• When chocolate reaches room temperature pour over the top of mint layer.
• Level with a spatula if necessary.
• Place brownies in the fridge for about thirty minutes to set ganache.

Notes

I used a box mix and canned frosting for this quick and easy treat, if you prefer to make everything from scratch, knock yourself out.

Cookies-n-cream seems to be a favorite of almost everyone, and this simple to make cake will be no exception. Rich and decadent this pudding cake is amazingly fresh and surprisingly light. This recipe is also perfect thing to entertain any “future chefs” you might have helping in your kitchen.

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Cookies-n-Cream Poke Cake

Cookies-n-cream seems to be a favorite of almost everyone, and this simple to make cake will be no exception. Rich and decadent this pudding cake is amazingly fresh and surprisingly light.

Course Dessert

Cuisine American, Retro

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24

Author Christoph

Ingredients

• 1 box Duncan Hines chocolate cake mix
• 2 packages Jello cookies and cream pudding
• 24 Oreo cookies, crushed

Instructions

• Mix and bake the cake mix according to the instructions on the package. Allow the cake to cool for 15 minutes.
• Using the handle of a wooden spoon, poke holes evenly in the cake.
• Prepare the pudding mix according to instructions. When pudding first begins to set, pour over the top of cake. Use a spatula to spread the pudding into the holes and cover the cake evenly.
• Refrigerate cake until pudding is completely set.
• Place the cookies into a food processor and pulse into fine crumbs. Finish the cake by sprinkling the top with the Oreo cookie crumbs.
• Refrigerator until serving.