What’s better than dense and chocolatey brownies? Gluten Free Grasshopper Brownies of course! These decadent frosted mint brownies are gluten-free, vegan, nut-free and soy-free. Perfect for a green-themed party or anytime a chocolate-mint craving strikes
March is here and that means Spring is right around the corner, and so is St. Patrick’s Day! I’m using this month as an excuse to make some delicious chocolate mint desserts since I LOVE that flavor combination (it’s right up there with PB and chocolate for me). And since I discovered some really great natural food coloring, I decided to make these ones green instead of leaving the frosting white.
These brownies are based off of my One-Bowl Fudge Brownie recipe, but these have slightly less oil and sugar in them. They are still nice and dense inside, just not quite as fudgy, and they make the perfect base for these amazing grasshopper bars!
Since it’s the first Thursday of the month, it’s time for our collaborative post with my Food Blog Genius friends! Here’s some of the creative green recipes we whipped up for the month of March:
Recipes clockwise from top left:
Kiwi Pear Spinach Pineapple Smoothie Recipe – Melissa & Greg, My Wife Can Cook
Matcha Green Tea Crepes – Julia, Imagelicious
Crustless Kale Artichoke Ricotta Quiche – Veena Azmanov
Easy Vanilla Green Tea Cupcakes – Gloria, Homemade & Yummy
Gluten Free Grasshopper Brownies – Sarah, The Fit Cookie
While I was making up the frosting for these brownies, I kept thinking about one of my friends who used to be a cake decorator. We went over to her house when we were kids and she taught us some cake decorating basics, how to make roses, her secret frosting recipe, and her best cake tips.
As a 10 year old kid in love with sugar, I couldn’t help sneaking bites of the frosting as we made everything. In fact, any time we made treats I was always dipping my finger in the batter or dough. Our friend very matter-of-factly shared with me that cake decorators must never sample their frosting, otherwise they would lose their lady-like figure.
I still sample my baking of course, but I laugh every time I make frosting since it reminds me of her. And what she said is very true! If you’re making a bunch of sweets, you can’t afford to keep “sampling” everything.
Sometimes when I make treats I’ve had so many tastes of the dough or frosting that by the time everything is put together, I don’t feel like eating any more of it. I’m a frosting fiend, so keeping myself from eating all the frosting is tough!
Even though these are gluten-free, vegan, and nut-free, they are definitely an indulgent treat, still pretty high in sugars and fats. I recommend waiting to “take a taste” until you’ve had everything put together at the end (plus you’ll save all kinds of hidden calories). Trust me – you’ll enjoy it more at the end!
Originally, I cut these into 9 bars, but with the frosting these are very rich and sweet, so I suggest cutting these into 12 (you can even cut them into 16 bars if you want more portion control).
I used the natural powder colors from McCormick that I also used in my Strawberry Chocolate Pancake recipe. The McCormick natural food color comes in 3 packets: blue, red, and yellow. For this one I used equal parts blue and yellow and the color turned out perfectly! I also found that the colors got brighter the longer the frosting sits.