Grasshopper Brownie Bites

This is a new twist on a recipe I posted before. We normally make these as squares, but this year I wanted to try something new, so I baked the brownies in a mini cupcake pan, piped the mint frosting, and drizzled the chocolate over the top. My family may disown me, but I think I like this version even more than the original.
This was one of two desserts I made to take to Mike’s family Christmas in San Luis Obispo. The other was funfetti cookies.

We opened our Christmas presents before we left for SLO, and my aunt and uncle gave me the Momofuku Milk Bar Cookbook!

I want to try almost everything in the book, but the first recipe I attempted was the confetti cookies, which involved making cake crumbs.

These are definitely not instant gratification cookies, but they are totally worth the time investment. Christina Tosi is a GENIUS and I can’t wait to try more of her recipes.

We got up early this morning and were on the road by 6:15 for the drive from the Bay Area to San Luis Obispo. We didn’t hit any traffic, and Ellie did great in the car (until the last 20 minutes). We immediately went for a walk around town.

SOooo many memories from this place! I can’t believe I lived here for 7 years.

Mike was really excited to see a bear that blows bubbles. Apparently it was a big deal when he was little.

We only moved away less than 18 months ago, but a lot has changed. A lot of the buildings look different because of earthquake retrofits, and there are a bunch of new restaurants and other businesses.

It was a great afternoon with my two favorite people.

After our walk, I went to the track at Cal Poly and did 8 x 400, and was SUPER happy with my times. I ran the first one on 91 seconds and thought that there was no way I could do it 7 more times, but I ended up doing them all between 87 and 91! I am reeeeally hoping for a new 5K PR in 2012, and am prepared to work really hard for it!

Grasshopper Brownie Bites


    Brownie Layer
  • 2 oz unsweetened chocolate
  • 1 stick butter (1/2 cup)
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup flour
  • pinch salt
  • Mint Frosting
  • 1 1/2 cups powdered sugar
  • 3 tbsp soft butter
  • 2 tbsp milk
  • 1/2 tsp mint extract
  • a few drops of green food coloring
  • Chocolate Topping
  • 2 oz unsweetened chocolate
  • 1 tbsp butter


  1. Line a 24-cup mini-muffin tin with paper liners and preheat the oven to 350 F.
  2. Melt together the chocolate and butter. Set aside to cool slightly.
  3. Beat the eggs and sugar together. Add the flour and salt, stir, and then add the chocolate and mix until smooth.
  4. Pour into the pans, filling nearly to the top.
  5. Bake for 15-18 minutes, until a toothpick comes out clean. Cool on a wire rack.
  6. When cool, beat the mint frosting ingredients together in a stand mixer until creamy. Pipe onto cooled brownie bites with a large star tip. Chill in the fridge for about two hours.
  7. Melt the chocolate and butter together, then drizzle over the mint frosting. Chill until chocolate sets.

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