Grasshopper Slutty Brownies
Grasshopper Slutty Brownies- Using some grocery store shortcuts, we’re bringing this popular cookie/brownie hybrid dessert into springtime by giving it a minty twist.
March 16, 2024 by Nicole Collins
Today, we’re making Grasshopper Slutty Brownies!
You know, I try to keep my vocabulary pretty PG. So anytime I make a variation of this dessert, I always feel a little guilty for perpetuating such a taboo name. But at the end of the day, I didn’t name this dessert; and if I called it anything else, you wouldn’t know what I was talking about. So, here we are. Living that goodie goodie life is not always easy.
Today, we’re letting the grocery store do ALL of the heavy lifting for us. The only thing we have to do is mix, assemble, and enjoy. And let me tell you, you’re going to be the winner of everything when you present this treat to your loved ones.
The first layer of slutty brownies is a standard chocolate chip cookie mix. Could you make your own cookie dough? Sure. Do I make my own cookie dough on any other occasion? Yes. But for this one, we’re using a prepacked cookie dough mix. We’ll mix in the butter and water called for on the package, press the dough into our baking pan, and layer one of this dessert is DONE.
Layer two of slutty brownies is a perfectly arranged layer of Oreo cookies. But for our grasshopper version today, we’re going to use mint Oreo cookies! So we’ll line up those Oreos in a single layer, pressing ever so gently to nestle them into the cookie dough, and that’s it for layer two. So easy. We’re moving right along here!
For our final layer, we’re going to take a box of brownie mix and mix it up according to the package directions. The only thing we’re going to do first is weigh out the mix so we’re only using roughly half of the box (and half of the ingredients called for to mix). Since we’re baking a smaller batch of these treats in an 9x9 pan, using the whole box of brownies would throw off our ratios. However, if you want to make a bigger batch that uses the whole box, use 2 packages of cookie dough for the first layer, and build everything in a 9x13 pan instead. Now I will say that the brownie layer is going to be thinner than you’d expect, but just trust the process. We’re adding a whole other layer of chocolate that will give us more than enough chocolate decadence in the end.
From there, we’ll toss our pan in the oven to bake. And it’s actually pretty magical how both the cookie and the brownie bake up perfectly together. Especially since their baking times are usually very VERY different! We’ll allow them to cool, and we have one last step to complete.
Now this is not traditional for a slutty brownie, but we’re going to drizzle a nice layer of ganache over our brownies. But, not just any ganache…a nice minty ganache made from Andes candies! You can’t have a grasshopper dessert without a crème de menthe element, and that’s where our candies come in. We’ll melt the candies with a little heavy creamy until they turn into the most beautiful chocolate glaze. Then, we’ll finish our brownies with a generous pour right over the top. And if you’re really feeling extra, some green sprinkles on top for good measure wouldn’t hurt either.
I know mint can be one of those polarizing flavors for people. But the mint flavor pairs so nicely with the buttery cookie and the rich chocolate brownie. It’s just the right balance in my opinion, and I know you guys are going to think so too!
Alright, everyone! If we were going to rename these brownies, what would you call them? I have to change my captions on social media to say “silly brownies” so the sensors don’t get me. Should we just start calling them that?
Whatever we call them…I hope you guys enjoy. So, let’s eat!
Grasshopper Slutty Brownies
Serves: 16 Print
Ingredients:
1 pack (17.5 oz) Betty Crocker Chocolate Chip Cookie Mix (plus butter and egg needed to make according to package direction)
16 Mint Oreo cookies
9 oz boxed brownie mix
¼ cup canola oil
2 tbsp water
1 egg
24 Andes candies (about 4 oz)
1/3 cup heavy cream
Cooking spray
Directions:
Preheat oven to 350 degrees. Line a 9x9 square baking pan with parchment paper, and spray with cooking spray. Set aside.
Make the cookie layer: Mix cookie dough according to package directions. Transfer the cookie dough to prepared baking pan, and use clean hands to press the dough into an even layer over the bottom of the pan.
Arrange mint Oreo cookies in a single layer over the cookie dough (4 rows of 4). Set aside.
Make the brownie layer: Add brownie mix, canola oil, water, and egg to a mixing bowl. Mix well until combined. Pour batter over the cookies in the pan, spreading to coat completely (brownie layer will be thin).
Bake for 35-45 mins until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool to room temperature.
Make the ganache: Add Andes candies to a small bowl. Microwave cream for 1 minute until it starts to bubble. Pour warm cream over the chocolate, and allow to sit for 5 mins. Whisk well until completely smooth and glossy. Pour ganache evenly over the brownies, tilting the pan as needed to spread out the ganache, and allow to set for 2-3 hours before cutting. Cut into 16 squares, and enjoy!
Recipe notes:
*The brownie layer will seem thin, but that’s what we want. The extra chocolate ganache we’re pouring on top of the brownies will give us more than enough chocolate decadence.
*Leftovers can be stored in an airtight container in the fridge for about 3-4 days.
