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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 sugar free friendly.
How can I make these creme de menthe brownies sugar free?
I used pure maple syrup in the brownie batter and mint filling, but you can substitute the maple syrup with a sugar free maple syrup. You can either use a sugar free dark chocolate for the frosting or make your own frosting using unsweetened chocolate and sugar free maple syrup.
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 (to make the filling green)
- pure vanilla extract
- pure mint extract
- vegan butter (or coconut butter/coconut oil, see below)
- pure maple syrup
- unsweetened applesauce
- 2 flax eggs (or regular eggs)
- 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).
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!
Ready to make these brownies? Here’s the recipe!
- 1 cup oat flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup vegan butter, melted (or coconut oil)
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened applesauce
- 1/3 cup dark chocolate chips, melted (about 2 oz)
- 2 flax eggs (or regular eggs)
- 1 tsp pure vanilla extract
- 3/4 cup vegan butter, softened (or coconut butter)
- 1/4 cup + 2 TBS pure maple syrup
- 2 tsp mint extract
- 3/4 tsp spirulina powder
- 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.
- While the oven preheats, combine all of the brownie ingredients in a large bowl and mix until the batter is smooth.
- Scape the brownie batter into the prepared baking dish and bake brownies for 35 minutes. Once baked, let the brownies cool completely.
- Once 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 place the brownies in the fridge for 1 hour (or refrigerate for several hours).
- 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 then remove it from the heat. Stir in the chocolate chips until they are melted and smooth. If using unsweetened chocolate, see notes above for instructions on how to do that.
- Pour the melted chocolate over the frozen mint layer and refrigerate the brownies until the chocolate layer is hardened.
- Slice brownies and enjoy! Store brownies in the fridge for 4-5 days.