Grasshopper Brownie Bites Recipes

GRASSHOPPER BROWNIES

Steps:

• Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
• Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
• In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
• Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
• Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners' sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
• Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
• Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

GRASSHOPPER BROWNIES

Steps:

• Preheat oven to 350 degrees. Line an 8 inch baking dish with foil or parchment paper. Set aside.
• In a bowl mix together melted chocolate and vegetable oil until smooth. Add eggs and sugar, and mix until well combined. Fold in flour, baking powder and salt Pour into prepared baking dish.
• Bake for 20-25 minutes until a tooth pick comes out mostly clean.
• Remove from oven and cool completely.
• Meanwhile, mix together the buttercream.
• In a bowl mix together butter, sugar, mint extract and milk until you get the desired consistency. Add more sugar or milk if necessary. Add a few drops of green food coloring, mix until you get the desired color.
• Frost cooled brownies.
• In a microwave safe bowl heat chocolate and heavy cream for 45 seconds. Stir until smooth and well combined. Pour over frosting.
• Chill brownies until the chocolate sets. Slice to serve.

GRASSHOPPER BROWNIE BITES

Steps:

• Heat oven to 350° F. Spray 15 regular-size muffin cups with cooking spray.
• In large bowl, mix brownie mix, water, oil and eggs. Fill muffin cups two-thirds full of batter. Bake 15 to 18 minutes or until edges are dry but centers are still slightly soft. Cool 5 minutes in cups, then remove to cooling rack to cool completely while you make frosting.
• In medium bowl, beat Crème de Menthe Frosting ingredients with electric mixer on medium-high speed until smooth and creamy. Add more liqueur a teaspoon at a time if necessary to reach desired consistency. Spread frosting on tops of cooled brownie cups.
• Place Chocolate Glaze ingredients in heatproof bowl set over a saucepan of simmering water. Stir frequently as mixture melts; remove from heat just when no lumps remain. Pour a spoonful over frosting on each cup. Sprinkle with chocolate sprinkles, if desired. Let stand 15 minutes before serving.

DELICIOUS BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

GRASSHOPPER COOKIES

Steps:

• Preheat the oven to 350° and spray a cookie sheet with nonstick cooking spray.
• Combine the brownie mix, eggs, vegetable oil, water, and flour and mix till well combined.
• Divide into 12 balls and place an oreo on each cookie.
• Form the cookie dough around the oreo to completely cover the oreo.
• Place the cookie sheet into the oven and bake for 8 to 9 minutes.
• Remove from the oven and cool completely.
• In a large mixing bowl, or a stand mixer, whip the butter till nice and soft, then gradually add the powdered sugar.
• Add 4 drops of green food coloring and mix.
• Add more food coloring as needed to achieve the right shade of green desired.
• Once the cookies have cooled, you can pipe or just spread the icing over the cookies in a thick layer.
• Place the melting chips or the chocolate chips and butter into a microwave safe dish and heat in the microwave for 30 seconds.
• Remove and stir. Place back in the microwave for 30 seconds, then remove and stir again.
• Once the chocolate is completely melted and there are no longer any lumps, the chocolate is ready to be used.
• Pour a spoon of the ganache in the center of the green icing, making sure to smooth out to a ¼ inch from the edges.
• Sprinkle the tops with the chopped andes mints.