Grasshopper Brownies

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You probably thought you’d be done with seeing recipes featuring the color green for a while, right? Well, I decided to arrive fashionably late to the green food party, and save these Grasshopper Brownies (featuring a layer of mint green buttercream!) for March 18. You know, just bucking the trend a bit. I live on the edge!

Even if they’re a day late, I think you’re really going to love these things. They’re made of a layer of chewy brownies, topped with a minty buttercream, and finished off with a chocolate shell of sorts. So delicious and easier than they look – promise.

Printable Recipe
Makes 16 brownies

ingredients:
for the brownies
1 cup, plus 2 tbsp sugar
1/2 cup butter, softened
3 eggs
1/2 tsp vanilla
5 oz semisweet chocolate
1/2 tsp peppermint extract
1 cup flour
1/2 tsp salt

for the mint buttercream
1 cup powdered sugar, sifted
2 tbsp butter, softened
1 tbsp milk
1/4 tsp peppermint extract
2 drops green food coloring

for the chocolate topping
6 oz semisweet chocolate, broken into pieces
2 tbsp butter

instructions:
Beat the butter and the sugar until light and fluffy.
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Beat in the eggs, one at a time, and then add the vanilla.
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Melt the chocolate in a microwave safe bowl, stirring after 30 second increments,until fully melted.
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Beat in the melted chocolate and the peppermint extract until smooth.
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Pour the batter in an 8×8 pan that is lined with foil.
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Bake at 350 for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
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Allow the brownies to cool slightly, and work on the buttercream. Whip together the powdered sugar, butter, milk, peppermint extract and food coloring until creamy.
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Spread the buttercream over the warm brownies, cover, and refrigerate for about an hour.
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In a small microwavable bowl, melt the chocolate and butter, stirring after 30 second increments.
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Spread the melted chocolate over the brownies and refrigerate until set, or about 1 hour.
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Cut into squares and enjoy!
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Adapted from The Mixer Bible

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