I love brownies, mint and add some chocolate on top and you have the best Grasshopper Brownies that everyone will enjoy. I have a problem when it comes to make treats and desserts. I think I have to eat it all to myself, which in some cases it does happen. So I always try to make desserts when we have something planned or I take them to work to share with everyone. So I wanted to make these Grasshopper Brownies when I knew we were headed out of town with family so I had to share them.
We have been making theses brownies since I was a little girl and I honestly can’t remember the last time I actually made them. I have always been a huge fan of brownies. Even at my wedding I requested the cater to have mint brownies! Except this time I had to add the Andes Mints on top, because lets face it, they are amazing and make these brownies so much better with them on top.
Feel free to make you own brownie recipe. But honestly Betty Crocker knows her stuff and I love her brownies and her Supreme Brownies are the best.
- 1 box of your favorite Betty Crocker Brownie, I used the supreme brownie mix
- 3 cups powdered sugar
- 6 Tbsp Melted butter
- 4 Tbsp Milk
- ½ tsp mint extract
- 3-5 drops green food coloring, less drops for lighter green and more drops for darker green
- 1 bag Milk Chocolate Chips
- 2 Tbsp Crisco
- Andes Mints, optional
- Make brownies according to instructions on box. Bake in 13x9 Pyrex dish. Let cool completely. To make the mint frosting add the powder sugar, butter, milk, extract and food coloring together. Mix well with beaters until combined. Evenly spread over brownies. Place in fridge until it hardens, about 20 minutes. In a glass bowl melt chocolate chips until melted. Add in Crisco, it helps spread easier (can you use butter). Quickly spread chocolate on top of mint frosting. Then sprinkle those yummy Andes mints on top and lightly press down so they stick to the chocolate. Refrigerate until chocolate has harden before serving.