Spread some joy with these vegan and gluten free Irish cream grasshopper brownies that make the perfect St. Patricks Day treat. These mint brownies are infused with whisky and topped with rich dark chocolate ganache.
This post is sponsored in partnership with Edward & Sons to bring you these delicious grasshopper Irish cream brownies and as always all opinions expressed are my own. Thank you for helping to make Peanut Butter Plus Chocolate possible.
what do you need to make these grasshopper Irish cream brownies?
So glad you asked because holy cow you guys, these delicious gluten free and vegan grasshopper Irish cream brownies are so much easier to make than you think.
The whiskey makes the brownies even more rich and dense and I just love how light the cream is in the mint layer.
And don’t even get me started the most decadent and rich chocolate ganache.
So here’s what you need to make yourself some of these festive gluten free and vegan grasshopper Irish cream brownies…
For the brownie Layer
- oat flour
- tapioca starch
- unsweetened cocoa powder
- salt
- dark chocolate chips, vegan
- Native Forest Organic Coconut Milk
- Irish Whiskey, vegan if necessary
- almond butter or nut butter of choice
- vanilla extract
- brown sugar, packed
For the Mint Layer
- vegan butter, room temperature
- powdered sugar
- Native Forest Organic Coconut Milk
- Peppermint Paste or oil
- green food gel, vegan
For the Chocolate Ganache
- dark chocolate chips, vegan
- Native Forest Organic Coconut Milk
That’s it! These mint brownies come together quickly and taste like a minty chocolate fudge explosion in your mouth.
Edward and Sons is one of my favorites in the kitchen and I’ve found that their coconut milk is the best to create a delicious cream for any baking.
Native Forest Classic Coconut Milk is made from the first pressing of fresh organic coconut meat that creates an oil-rich extract and is mixed with only filtered water and a tiny amount (less than 1%) of guar gum from the seeds of the guar plant.
can’t get enough gluten free recipes?
I hear ya! check out the most popular gluten free recipes on the blog! Here are a few of my favorites:
Amazing Gluten Free and Dairy Free Banana Bread Coffee Cake
Vegan and Gluten Free Chocolate Chip Cashew Cookies
Gluten Free Vegan Sugar Cookie Bars
Here is the complete list of healthy dessert recipes on this site – enjoy!
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If you are still reading this far, you definitely deserve a a few of these gluten free grasshopper Irish cream brownies and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after this gluten free grasshopper Irish cream brownies recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking!
Irish Cream Grasshopper Brownies
Ingredients
Brownie Layer
- 3/4 cup oat flour gluten free
- 2 tbsp tapioca flour
- 1/4 cup cocoa powder unsweetened
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/3 cup dark chocolate chips vegan
- 1/2 cup Native Forest Organic Coconut Milk full fat
- 2 tbsp Irish Whisky vegan if necessary
- 1/2 tsp instant espresso
- 1/4 cup natural almond butter or nut butter of choice
- 1 tsp vanilla extract
- 2/3 cup brown sugar packed
Mint Layer
- 1/2 cup vegan butter (one stick) room temperature
- 2 1/2 cups powdered sugar
- 2 tbsp Native Forest Organic Coconut Milk full fat
- 1/2 tsp peppermint paste or 1-2 drops peppermint oil
Chocolate Ganache Layer
- 1 cup dark chocolate chips vegan
- 1/2 cup Native Forest Organic Coconut Milk full fat
Instructions
For the brownie layer
- Preheat the oven to 350 F and prepare an 8×8 inch pan with parchment paper both ways for easy removal. Place the flours, cocoa powder, baking soda and salt into a bowl and stir until combined and then set it aside. Place the chocolate chips into a glass heat proof bowl and then heat the coconut milk in the microwave until scolding. Pour the scolding milk over the chocolate chips and let sit for five minutes before stirring smooth.
- Once the chocolate is melted and smooth, stir in the whisky, espresso, almond butter, vanilla and brown sugar until smooth and then add in the dry ingredients and fold until a batter forms. Transfer the brownies to the prepared pan and bake them for 18-20 minutes. The center won't look quite done, but that's okay, it will firm up as it cools.
For the mint layer
- Once the brownies are cool, use a hand held mixer to whip up the vegan butter until fluffy. Add in half of the powdered sugar and mix until combined. Add in the coconut milk, peppermint paste, and coloring before adding in the remaining powdered sugar and then mix until smooth. Spread the mint layer evenly over the brownies and then chill for 1 hour.
For the chocolate ganache
- For the ganache, place the chocolate chips into a heat proof bowl and then heat the coconut oil in the microwave until scolding. Pour the scolding milk over the chocolate chips and let sit for five minutes before stirring smooth. Pour the chocolate ganache over the mint layer and return the refrigerator until set, about 3 hours or 30 minutes in the freezer.
[…] Grasshopper Irish Cream Brownies […]