These gluten free grasshopper bars are so perfect for mint chocolate lovers! The brownies are fudgy and chewy, and the buttercream frosting makes these bars extra indulgent.
I’ve got the perfect St. Patrick’s Day themed dessert for you today! Not that you need any specific occasion to make these grasshopper bars. They are that good. Trust me on this one.
For as long as I can remember, I’ve loved mint and chocolate together. While I struggle to pick just one favorite ice cream flavor (it’s an impossible feat, isn’t it?), mint chocolate chip has always been in my top five. And you already know how much I rave about my Andes mint chocolate cookies and my thin mint cookies.
So long story short, I am fully on board with fudgy brownies made without eggs AND topped with creamy mint buttercream. If you are too, then you need to add this recipe to your must-bake list ASAP.
While most grasshopper brownies will include a layer of chocolate ganache on top of the mint frosting, I opted to skip the ganache in my recipe. While my recipes can certainly be indulgent, you know I don’t go overboard 🙂 and I think these are rich and delicious enough without the added layer.
Why You’ll Love These Gluten Free Grasshopper Bars…
- The texture of these brownies is just perfect. If you fall in the chewy and fudgy brownie camp, you are going to love these.
- The brownies are made in just one bowl! You’ll need a mixer for the buttercream frosting, but overall it’s a super easy recipe.
- And speaking of the frosting, it’s perfectly sweet and minty. We’re not making too much, so it’s not going to be overpowering or cloying.
What You’ll Need…
- The dry ingredients: flour + baking powder + salt.
- The flavor: sugar + semisweet chocolate chips + cocoa powder.
- The fat: unsalted butter.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- Top it off with: butter + powdered sugar + peppermint extract + milk + green food coloring.
How To Make Grasshopper Bars…
To make my gluten free grasshopper bars, start by melting your chocolate chips with the butter. I recommend using one big microwave-safe mixing bowl, because we’ll be adding everything else right in.
Melt the chocolate chips and butter in :30 intervals, making sure to remove and stir between each interval. Once that’s nice and smooth, stir in the sugar and egg replacer.
Now fold in your dry ingredients until fully combined. Pour your brownie batter into your square baking pan, and bake on 350ºF for about 30 minutes.
The brownies might not seem like they’re done, because they’ll be crackling and bubbling, but you definitely don’t want to overbake, because you’ll end up with hard brownies.
The best way to test for doneness is to test with a toothpick. Rather than coming out clean, it should have a few moist crumbs on it. If it’s completely clean, then they are too done.
The frosting is a very simple and straightforward buttercream. You’ll start by beating the butter until it’s smooth and creamy, then add in the powdered sugar, then the peppermint extract. Add a tablespoon or two of milk (you can eyeball it based on the consistency of the frosting).
Finally, add in your food coloring (if using). I highly recommend gel food coloring over liquid. To achieve this light green, I actually used a toothpick to grab just a tiny bit of color (rather than adding a full drop of coloring).
Make sure your brownies are completely cool before frosting and slicing into squares.
Tips For Baking Perfect Grasshopper Brownies…
I promise this is a super easy recipe, but I did want to share my top tips for achieving the perfect grasshopper brownies without eggs.
- If possible, I highly recommend using a scale to measure your flour. This is something I’d recommend for all my recipes, even if I don’t always mention it. Too much flour will lead to dry brownies, so using a scale is the best way to make sure you’re adding the exact amount in.
- As I mentioned, do not overbake. I can’t stress this enough! You will likely think they’re not done, but always test with a toothpick vs. judging by how it looks when you pull the pan out. The brownies will continue to cook as they cool in the pan, and more time in the oven will only lead to dry brownies.
- To cut perfect bars, I recommend wiping your knife down between each cut. The frosting can get messy, so I’ve found this is the best way to achieve picture-perfect bars.
How To Store Grasshopper Bars…
You can store the grasshopper brownies in an airtight container at room temperature for up to 2-3 days. These are definitely best enjoyed fresh, the day they are baked. The brownies will start to harden slightly with each day.
Grasshopper Bars – Gluten Free, Eggless
- ½ cup (113g) unsalted butter cubed
- ⅔ cup (113g) semisweet chocolate chips
- 1 cup (200g) granulated sugar
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- ¾ cup (111g) gluten free flour blend
- 2 tablespoons (15g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
For the buttercream frosting:
- ½ cup (113g) unsalted butter room temperature
- 1 ½ cups (180g) powdered sugar
- ½ teaspoon peppermint extract
- 1-2 tablespoons whole milk
- green gel food coloring
- Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
- In a large microwave-safe bowl, microwave the butter with the chocolate chips in :30 intervals, stirring after each, until completely melted.
- Add the sugar and prepared egg replacer and stir to combine. Fold in the flour, cocoa powder, baking powder, and salt.
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs. Allow the brownies to cool completely before frosting.
To make the buttercream frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add in the powdered sugar and continue to mix until combined.
- Mix in the peppermint extract. Add milk, one tablespoon at a time, and beat to achieve the desired consistency. Add gel food coloring and mix well. Spread frosting on cooled brownies before slicing.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- When you remove the brownies from the oven, they may seem like they are not done. If your toothpick comes out with just a few moist crumbs stuck onto it, it’s time to take the brownies out of the oven. Do NOT overbake. They will continue to bake in the pan as they cool.
- To achieve this light green color, use a toothpick to drop a tiny amount of gel food coloring into your frosting.
Did you make my gluten free grasshopper bars? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!