Grasshopper Brownies

Grasshopper Brownies

Three decadent layers

 As I mentioned in my post, "Grasshopper Pie, Peppermint Style," my love of mint and chocolate has been with me from my youth!  These grasshopper brownies are certain not to disappoint, both in taste and appearance. Sure to please a chocolate purist, the base of this dessert is a classic chocolate brownie, frosted with a beautifully minty buttercream, and topped with an almost ganache chocolate glaze. Decadent enough for a true dessert connoisseur, yet too grand to save for only a special occasion. I canʼt wait to add these brownies to my company dinners…or whip up for my afternoonʼs sweet tooth!

Brownies:

Your favorite brownie recipe :)

For the buttercream:
Recipe from Love and Olive Oil via Baked Explorations
3/4 cups sugar
2 tablespoons flour
3/4 cup milk
2 tablespoons heavy cream
1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes
3 tablespoons creme de menthe
1 teaspoon peppermint extract

For the chocolate glaze:
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, softened, cut into cubes

To make the buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.

Add the creme de menthe and peppermint extract and mix until combined. 

To make the chocolate glaze: In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat.

Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it into an even layer. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens.

Remove the pan from the refrigerator, wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife. Cut into squares and serve immediately.  Note: The bars can be stored in the refrigerated, tightly covered, for up to 4 days.

From one hearty appletite to another...happy cooking!

Photography © Hearty Appletite