Grasshopper Mint Brownies

Our go to brownie recipe, layer up with a sweet mint cream layer, topped off with a milk chocolate ganache. There are no words!

Preparation Time – 30 minutes

Cook Time- 25-30 minutes

Serves – 16



For the Brownies

  • 225g Homecook dark 72% Cocoa chocolate
  • 60g butter, diced
  • 60ml light tasting olive oil or rapeseed oil
  • 2 large eggs and 1 egg yolk
  • 90g plain flour
  • ½ tsp baking powder

For the Mint Cream Layer

  • 300g icing sugar
  • 150g butter, room temperature*
  • 3 -4 drops green food colouring
  • 1 tsp peppermint extract

For the Ganache

  • 300g Homecook Wonderbar Milk Chocolate, finely chopped
  • 150ml double cream


  1. Preheat your oven to 180C (350F).
  2. Line a 9 inch square tin with baking paper and lightly grease with spray oil.
  3. Melt chocolate in the microwave using 30 second increments. Stir in the butter and oil; the butter will melt in the heat of the chocolate.
  4. Allow the chocolate mixture to cool slightly before whisking in the eggs and egg yolk.
  5. Sift the flour and baking powder into the chocolate mix, and then transfer to your prepared tin.
  6. Bake for 25 – 30 minutes; 30 minutes for a firmer brownie, 25 for brownie that is a little fudgier.
  7. Allow brownies to cool fully in the tin.
  8. Beat together icing sugar, butter, peppermint extract and green food colouring. Spread over the cooled brownies and place into the fridge for 1 hour or overnight.
  9. Remove from the fridge while you prepare the ganache.
  10. Place the chocolate into a large bowl.
  11. Place the cream into a pot over a medium heat. Bring to the boil and then pour over the chocolate. Cover the bowl with cling film and let it stand for a couple of minutes. Whisk together the cream and chocolate vigorously. If the chocolate is not fully melted, you can place it over a pot of boiling water over a low heat on the stove; just make sure you bowl is heat safe, or place it into the microwave for 10 seconds at a time until melted fully.
  12. Pour the ganache over the brownies and allow to set before slicing. They should be set and ready for slicing within 15 minutes.
  13. Store brownies in a sealed container in the fridge for up to 4 days or freeze for up to one month. Best served at room temperature.

*If your butter is still too firm, place it into the microwave for 10 – 20 seconds to make it easier to combine with the icing sugar.

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