These beautifully layered Grasshopper Bars are rich brownies topped with mint buttercream and ganache mimicking the flavors of the grasshopper cocktail!
Call me crazy, but I joined another cook-along group, Baked Sunday Mornings. This bunch posts a different recipe from Baked Explorations by Matt Lewis and Renato Poliafito every other Sunday. The first few recipes on the schedule just wouldn’t fly around here, but I was excited about these Grasshopper Bars AKA Layered Grasshopper Brownies. Even though hubby is anti-mint, the rest of the family adores the chocolate-mint combo.
Layered Grasshopper Brownies
These layered grasshopper brownies were a little too good. Meaning I sampled many, many nibbles and slivers…I need to give some away as my willpower is waning (get ready Sharon and Jeff!). Moist brownie, topped with creme de menthe spiked buttercream, then a thin layer of ganache…yeah, it’s as fabulous as it sounds. This recipe and more can be found in the cookbook, Baked Explorations. And I’ll be back with coffee ice cream in two weeks…I tasted caffé gelato at every gelateria we visited in Italy last summer….so I’m excited about the next challenge.
For the Brownie Base:
- 3/4 cups flour
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
- 5 ounces semi-sweet chocolate, coarsely chopped
- 1/2 cup (1 stick) butter, cut into 1 inch cubes
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla
For the Buttercream:
- 3/4 cup sugar
- 2 tablespoons flour
- 3/4 cup milk
- 2 tablespoons heavy cream
- 3/4 cup (1 1/2 sticks) butter, softened but still cool, cut into small cubes
- 3 tablespoons creme de menthe
- 1 teaspoon peppermint extract
For the Chocolate Glaze:
- 6 ounces semi-sweet chocolate, coarsely chopped
- 1 teaspoon light corn syrup
- 1/2 cup (1 stick) butter, softened, cut into cubes
- Preheat the oven to 325º.
- Line a 9 x 13inch pan with non-stick foil or regular foil sprayed with cooking spray.
- To make the base, whisk together the flour, the salt, and cocoa powder.
- Melt the butter and chocolate in the microwave, stopping to stir frequently, then add the sugars when chocolate is smooth and completely melted. Let mixture come to room temperature.
- Add eggs to the chocolate/butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not overmix.
- Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula, fold the dry ingredients into the wet till there is just a trace amount of the flour/cocoa mix visible.
- Pour the batter into the prepared pan, smooth with an offset spatula, and bake for approximately 12 to 15 minutes. The brownies should be just a tad underdone. A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Remove the brownies from the oven and let cool completely white you make the creme de menthe filling.
- 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.
- Pour the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high till cool. Reduce the speed to low, 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. Spread the filling evenly across the top of the brownie later and place the pan in the refrigerator for at least 45 minutes, while you make the chocolate glaze.
- To make the glaze, combine the chocolate, corn syrup, and butter and carefully melt in the microwave, stopping and stirring every 30 seconds till melted and smooth.Then stir vigorously for 1 minute to help cool the glaze.
- Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it in an even layer. Place the pan back in the refrigerator to chill for at least an hour.
- Remove the pan from the refrigerator; wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife and serve immediately.
Yield: 24 brownies
Total time: 3-4 hours with chilling times
These bars can be stored in the refrigerator, tightly covered, for up to 4 days.
Adapted from: Baked Explorations
Serving Size:1 bar
Amount Per Serving: Calories: 162 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 25mg Sodium: 60mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 2g