INFO: recipes42
(recipes for two people)
Desserts: Grasshopper Brownies (Layered)
Desserts: Grasshopper Brownies (Layered)
by Lishka DeVoss
The 3 layers are built and chilled in the pan used for baking the brownie layer.
Make the Bottom Brownie Layer
1. 8 x 8-inch baking dish - line bottom and sides with parchment paper or aluminum foil.
2. In a heat-safe bowl set over a pan of simmering water, gently melt:
8 ounces bittersweet chocolate, chips or finely chopped
1/2 cup unsalted butter
1/2 cup unsalted butter
3. In separate bowl, whisk together until they lighten a bit in color and texture:
2 large eggs
3/4 cup light brown sugar
3/4 cup light brown sugar
4. Then whisk in:
1/4 cup Dutch process cocoa powder
2 tsp vanilla extract
1/2 tsp kosher salt
2 tsp vanilla extract
1/2 tsp kosher salt
5. Then whisk in the melted chocolate and butter from Step 2.
6. Then fold in (until just combined):
1/3 cup all purpose flour
7. Pour batter into prepared pan; bake 350ºF for 17 minutes (convection) or 20 minutes (regular). Brownies should be set; toothpick inserted in center will have a few moist crumbs. Set pan on a rack to cool completely.
Make the Middle Crème De Menthe Buttercream Layer (after the brownie has completely cooled)
1. In bowl of a stand mixer fitted with the paddle attachment, beat until smooth:
1/2 cup unsalted butter softened
2 tbsp (1 ounce) cream cheese, room temperature
2 tbsp (1 ounce) cream cheese, room temperature
2. Then add and beat until smooth:
2 tbsp crème de menthe
3/4 tsp peppermint extract
1/8 tsp kosher salt
3/4 tsp peppermint extract
1/8 tsp kosher salt
3. Lower mixer speed and slowly add:
2 cups confectioner’s sugar
4. Spread buttercream over cooled brownies; refrigerate until buttercream is cold and firm, at least 30 minutes.
Make the Ganache Top Layer (after the buttercream layer has become cold and firm)
1. In a heat-safe bowl set over a pan of simmering water, gently melt just until smooth (stirring occasionally):
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tbsp unsalted butter
1/8 tsp kosher salt
1/4 cup heavy cream
2 tbsp unsalted butter
1/8 tsp kosher salt
2. Pour ganache over cooled buttercream layer; smooth top with offset spatula. Chill until ganache is set, at least 30 minutes.
NOTE Store brownies in refrigerator. This is very rich, so slice into small 1 x 2-inch servings as needed. For cleanest slices, remove brownies from pan and wipe off your knife after each slice.
Updated 2023-08-19