Grasshopper Squares
From peetabear 16 years ago
- 20 minutes to make
- Serves 72
the description that comes with the recipe says it all......These squares practically explode in the mouth with silky, fudgy chocolate and cool mint ganache. I could not do better than that !!! the recipe, comments and the photo are courtesy of Gourmet | December 2005. Read more .... See less
Ingredients
- For brownie layer shopping list
- 1 1/2 sticks (3/4 cup) unsalted butter shopping list
- 10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped shopping list
- 1 1/2 cups packed light brown sugar shopping list
- 3 large eggs, lightly beaten shopping list
- 1 1/4 teaspoons vanilla shopping list
- 3/4 cup all-purpose flour shopping list
- 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder shopping list
- 3/4 teaspoon salt shopping list
- ......................................................................................................................... shopping list
- For mint ganache shopping list
- 1/2 cup heavy cream shopping list
- 10 oz fine-quality white chocolate, chopped shopping list
- 2 tablespoons green crème de menthe shopping list
- 1 teaspoon peppermint extract shopping list
- ......................................................................................................................... shopping list
- For chocolate ganache shopping list
- 1 cup heavy cream shopping list
- 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped shopping list
How to make it
- Make brownie layer:
- Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.
- Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
- Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
- Make mint ganache:
- Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
- Make chocolate ganache:
- Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thAssemble layers:
- Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
- Spread chocolate ganache over mint and chill until firm, about 2 hours.
- Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.
- Cooks' · Squares keep, layered between sheets of wax paper or parchment, chilled in an airtight container 3 weeks. · We recommend Droste unsweetened cocoa and Lindt bittersweet chocolate for this particular recipeick, about 30 minutes.
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