Grasshopper Brownies Recipes

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 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:

• Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
• Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
• Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack to cool completely.
• Make the Creme de Menthe Filling: Using an electric mixer, beat the butter and cream cheese on medium speed until smooth and fluffy, about 2 minutes. Reduce the mixer speed to low and add the creme de menthe and pinch of salt, blending until totally combined. Keeping the mixer on low speed, gradually add the powdered sugar. Once it has all been incorporated, increase the speed to medium and beat until smooth and fluffy. Spread the mixture over the cooled brownies into an even layer. Transfer to refrigerator and chill for at least 30 minutes.
• Make the Creme de Cacao Ganache: Place the chocolate, heavy cream and butter in a medium bowl set above a small saucepan of barely simmering water. Cook, stirring constantly, until the mixture is completely melted and smooth. Remove the bowl from the saucepan and stir in the creme de cacao. Set aside to cool to room temperature (the mixture will thicken as it cools), then use an offset spatula to spread in an even layer over the creme de menthe filling. Return to the refrigerator for at least 30 minutes.
• Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.

GRASSHOPPER BROWNIES

Steps:

• Mix flour and sugar in large mixing bowl. Set aside.
• Boil margarine, water, and cocoa. Pour over flour mix.
• Add eggs, buttermilk, soda, and vanilla.
• Beat and pour into greased 9 by 13. Bake at 350° until center is done (approx 30-35 min). Cool.
• While cooling melt the mint chips with the sweetened condensed milk in a small sauce pan. (If you like a lot of mint flavor, add 1 t creme de menthe extract to this).
• Spread over brownies, let cool (you might want to put this in the fridge to make it faster) and then spread with favorite fudge frosting.
• Store in air tight container.
• You might need to refrigerate them because it helps control the gooey!.

GRASSHOPPER BROWNIES

Steps:

• Preheat the oven to the temperature indicated on the box. Line a baking dish with parchment paper or aluminum foil and spray it well with cooking spray.
• Prepare the brownies according to the package directions, using eggs and oil as directed. Stir half of the candy into the batter. Transfer to the baking dish and sprinkle the remaining candy and the crushed cookies over the top.
• Bake according to the package directions, until a toothpick inserted in the center comes out clean. Cool completely before cutting.
• Heads up: Cutting these guys gets a lot easier if you refrigerate them once they're cool-and they're also deliciously fudgy when served cold!