Grasshopper Brownies Recipe 445

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GRASSHOPPER BROWNIES



Grasshopper Brownies image

Chocolate brownies topped with a creme de menthe filling and a creme de cacao ganache, fashioned after the popular grasshopper cocktail.

Provided by Michelle

Categories     Dessert

Time 1h15m

Number Of Ingredients 22

⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate (finely chopped)
4 tablespoons unsalted butter (melted)
½ cup + 2 tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups sugar
1¾ cups all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate (cut into ½-inch pieces)
½ cup unsalted butter (at room temperature)
3 ounces cream cheese (at room temperature)
3 tablespoons green creme de menthe
2½ cups powdered sugar
Pinch of salt
14 ounces dark chocolate (finely chopped)
½ cup heavy cream
2 tablespoons unsalted butter
1 tablespoon creme de cacao

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.

Nutrition Facts : Calories 464 kcal, Carbohydrate 54 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 59 mg, Sodium 99 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving

GRASSHOPPER BROWNIES



Grasshopper Brownies image

The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you'd like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.

Provided by Yossy Arefi

Categories     candies, cookies and bars, dessert

Time 1h

Yield One 8-by-8-inch pan, 16 servings

Number Of Ingredients 18

8 ounces/227 grams bittersweet chocolate, finely chopped
1/2 cup/113 grams unsalted butter
2 large eggs
3/4 cup/165 grams light brown sugar
1/4 cup/24 grams Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup/43 grams all purpose flour
1/2 cup/113 grams unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups/247 confectioner's sugar
6 ounces/170 grams bittersweet chocolate
1/4 cup/60 milliliters heavy cream
2 tablespoons unsalted butter
Pinch kosher salt

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.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 8 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 38 grams, TransFat 1 gram

GRASSHOPPER BROWNIES



Grasshopper Brownies image

Categories     Candy     Sandwich     Bake

Yield serves 8, with leftovers

Number Of Ingredients 6

Nonstick cooking spray
1 box brownie mix
2 eggs, or as many as needed for the mix
4 tablespoons oil, or as much as needed for the mix
1 cup chopped chocolate-mint candy, such as Andes
1 cup crushed chocolate sandwich cookies, such as Oreos

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!

GRASSHOPPER BROWNIES SUPREME



Grasshopper Brownies Supreme image

Another yummy recipe featured in an email this morning from Crisco. The picture is posted on the www.crisco.com website.

Provided by senseicheryl

Categories     Bar Cookie

Time 48m

Yield 48 brownies, 48 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package Pillsbury Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1/2 cup butter, softened or 1/2 cup margarine
1 (3 ounce) package cream cheese, softened
2 1/2 cups powdered sugar
1 teaspoon mint extract
green food coloring (optional)
1 cup semi-sweet chocolate chips
1/3 cup butter or 1/3 cup margarine

Steps:

  • HEAT oven to 350°F Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Combine all brownie ingredients in large bowl. Beat 50 strokes by hand. Spread in prepared pan. Bake 28 to 32 minutes or until set. Cool completely.
  • BEAT 1/2 cup butter and cream cheese in medium bowl until light and fluffy. Add remaining filling ingredients. Beat until smooth. Spread evenly over cooled brownies.
  • PLACE frosting ingredients in microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir. Microwave an additional 10 to 15 seconds as needed until melted. Stir until smooth. Pour evenly over filling. Spread carefully to cover.
  • REFRIGERATE 1 hour before cutting into bars. Store in refrigerator.

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