If you’ve never had creme de Menthe brownies (also known as a grasshopper brownies), you are missing out! They might just be my favorite kind of brownie. Traditional creme de Menthe brownies are made with creme de Menthe syrup, but my version is flavored with pure mint extract! It’s also vegan, gluten free, nut free, and refined sugar free.
How many servings does this recipe make?
This recipe makes one 8×8 pan of brownies. I usually cut them into 16 or 25 squares!
What ingredients do I need for these creme de menthe brownies?
If you want to make these brownies, here’s what you’ll need!
- oat flour
- cocoa powder
- baking powder
- spirulina powder (for the filling)
- pure mint extract
- vegan butter (or coconut butter/coconut oil, see below)
- pure maple syrup or honey
- unsweetened applesauce
- dark chocolate (or unsweetened chocolate, see below)
What if I don’t have vegan butter?
If you don’t have vegan butter on hand you can try using coconut oil or regular butter in the brownie batter instead. For the mint filling, you can try using coconut butter or regular butter instead of vegan butter. I have only tried this recipe with vegan butter, but I think those substitutions should work!
What if I don’t have spirulina powder?
If you don’t have spirulina powder, you can simply leave it out. I just added it to the filling to turn the filling green (instead of using green food coloring).
Where can I find dairy free chocolate?
- Dairy Free: If you’re looking for dairy free chocolate chips, I would recommend Enjoy Life Foods dairy free chocolate chips. They have dark, semi-sweet, and white dairy free chocolate chips!
- Dairy Free and Refined Sugar Free: If you’re looking for chocolate chips that are dairy free and refined sugar free, I would recommend Hu Kitchen dairy free chocolate chips (they’re sweetened only with dates!). If you want to try these chocolate chips, use my code bigleybasics for 15% off.
- Dairy Free & Sugar Free: If you’re looking for dairy free chocolate chips that are also sugar free, I would recommend Lily’s stevia sweetened dark chocolate chips. They’re sweetened with stevia!
How do I store these brownies?
I recommend storing these brownies in a sealed container in the fridge for 4-5 days or in the freezer for 2-3 months!
How do I make the chocolate layer using unsweetened chocolate?
I made these brownies using dark chocolate, but you can use unsweetened chocolate instead if you prefer. If you want to use unsweetened chocolate, simply follow these instructions: add 4oz unsweetened chocolate and 1 TBS coconut oil to a small saucepan and heat them over low heat until the chocolate is completely melted, stirring frequently. You can also melt them together in the microwave if preferred. If you melt the chocolate and coconut oil in the microwave, make sure to stop and stir them every minute so that they don’t burn. Once the unsweetened chocolate is melted with the coconut oil, remove it from the heat and stir in 1/4 cup plus 2 TBS maple syrup, 1 tsp pure vanilla extract, and 1/4 tsp salt. Use this for the chocolate layer!
Looking for more brownie recipes?
If you love brownies as much as I do, you’ll want to try these other recipes too!
- Double Chocolate Brownies
- Chocolate Frosted Peppermint Fudge Brownies
- Peanut Butter Cheesecake Brownies
- Salted Caramel Popcorn Brownies
Ready to make these Creme de Menthe brownies? Here’s the recipe!
Creme de Menthe Brownies
For the Brownies
- 1 cup oat flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup vegan butter, melted (or coconut oil)
- 2/3 cup pure maple syrup (or honey)
- 1 cup unsweetened applesauce
- 1/4 cup water
For the Mint Filling
- 3/4 cup vegan butter, softened (or coconut butter)
- 1/4 cup + 2 tbsp pure maple syrup (or honey)
- 2 tsp mint extract
- 1/2 tsp spirulina powder
For the Chocolate Layer
- 1 cup dark chocolate chips (about 6oz)
- 1/4 cup hot water
- Preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper (I like to spray or rub the pan gently with olive oil before adding the parchment paper to help it stick to the bottom and sides of the pan).
- While the oven preheats, combine all of the brownie ingredients in a large bowl and whisk until the batter is smooth. Scape the brownie batter into the prepared baking dish and then bake the brownies in the oven for 35 minutes. Once baked, allow the brownies to cool completely.
- Once the brownies are completely cool, mix together the mint filling in a small dish until smooth (I mixed it with a fork). Spread the mint filling over the brownies and then place the brownies in the fridge to harden for at least one hour.
- Once the mint layer is hardened, make the chocolate layer. If using dark chocolate, heat the water in the microwave or on the stovetop until hot and bubbly and then remove it from the heat. Stir in the chocolate chips until they are melted and the chocolate is smooth. If using unsweetened chocolate, see notes above for instructions on how to do that.
- Pour the melted chocolate over the chilled mint layer and smooth it out. Place the brownies in the refrigerator until the chocolate layer is hardened (about 1 hour). Once hardened, remove the brownies from the fridge, slice, and enjoy! Store leftovers in the refrigerator.