Grasshopper Squares

25 May

Image

Do I really need to say anything? I mean…it’s a layered, decadent fudge square with mint and chocolate!! Just the sound of it makes you want throw your face into it and never stop eating…

Grasshopper Squares

Ingredients:

Brownie Layer

1.5 sticks unsalted butter

10.5 ounces bittersweet chocolate, finely chopped

1.5 cups packed brown sugar

3 large eggs, lightly beaten

1.25 teaspoons vanilla

3/4 cup all-purpose flour

1.25 cups plus two tablespoons unsweetened Dutch process cocoa powder

3/4 teaspoon salt

Mint Ganache

.5 cup heavy cream

10 oz. white chocolate, chopped

2 tablespoons green creme de menthe

1 teaspoon peppermint extract

Chocolate Ganache

1 cup heavy cream

10oz. bittersweet chocolate, chopped

To Make the Brownie Layer:

Preheat oven to 375*F. Grease a 9″x13″ baking pan.

Melt the butter, chocolate, and brown sugar together in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in the eggs and vanilla until combined. Whisk in the flour, cocoa powder, and salt until just combined.

Spread the batter evenly into the pan and bake until set and a wooden pick inserted into the center comes out clean with moist crumbs, about 20 minutes. Cool completely, about 1.5 hours.

To Make the Mint Ganache:

Bring the heavy cream to a simmer in a saucepan and remove from heat. Immediately pour over the white chocolate in a bowl. Let stand for one minute, then whisk until smooth. Stir in the creme de menthe and peppermint extract. Cover the bowl with plastic wrap and chill, occasionally stirring, until thick, about 1 hour.

To make the Chocolate Ganache:

Bring the heavy cream to a simmer in a saucepan and remove from heat. Immediately pour over bittersweet chocolate in a bowl and let stand for 1 minute. Whisk until smooth. Cover with plastic wrap and chill, stirring occasionally, until thick, about 30 minutes.

To Assemble:

Spread the mint ganache over the cooled brownie layer with an offset spatula. Then, you can either chill it in the fridge for half an hour and then spread the chocolate ganache and chill again, to create a layered look. OR, you can pour the two onto the brownie layer and swirl with a toothpick.

Chill until firm, about two hours.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: