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Bake the Book: Grasshopper Bars

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Bake the Book: Grasshopper Bars

Bake the Book: Grasshopper Bars

Bake the Book: Grasshopper Bars might be just the side dish you are searching for. This recipe makes 12 servings with 346 calories, 4g of protein, and 21g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up cocoa powder, corn syrup, creme de menthe, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours.

Instructions

1
To make the brownie base: Preheat the oven to 325°F.
Ingredients you will need
BaseBase
Equipment you will use
OvenOven
2
Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, the salt, and cocoa powder. 
Ingredients you will need
Cocoa PowderCocoa Powder
ButterButter
All Purpose FlourAll Purpose Flour
SaltSalt
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Baking PaperBaking Paper
WhiskWhisk
BowlBowl
Frying PanFrying Pan
3
Configure a large size double boiler.
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Double BoilerDouble Boiler
4
Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars.
Ingredients you will need
ChocolateChocolate
ButterButter
WaterWater
Equipment you will use
Double BoilerDouble Boiler
BowlBowl
5
Whisk the sugars until completely combined.
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WhiskWhisk
6
Remove the bowl from the pan. The mixture should be at room temperature. 
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BowlBowl
Frying PanFrying Pan
7
Add three eggs to the chocolate/butter mixture and whisk until just combined.
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ChocolateChocolate
ButterButter
EggEgg
Equipment you will use
WhiskWhisk
8
Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey. 
Ingredients you will need
VanillaVanilla
9
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (do not use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible.
Ingredients you will need
ChocolateChocolate
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SaltSalt
Equipment you will use
SpatulaSpatula
WhiskWhisk
10
Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12 to 15 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (not too gooey, but ideally, just 1 minute from being cooked through completely). A toothpick inserted into the brownies at an angle should contain a few loose crumbs.
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Offset SpatulaOffset Spatula
ToothpicksToothpicks
OvenOven
Frying PanFrying Pan
11
Remove the brownies from the oven and let cool completely while you make the creme de menthe filling. 
Ingredients you will need
Creme De MentheCreme De Menthe
Equipment you will use
OvenOven
12
To make the buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
13
Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes. 
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CreamCream
MilkMilk
Equipment you will use
WhiskWhisk
14
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy. 
Ingredients you will need
ButterButter
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Hand MixerHand Mixer
BowlBowl
15
Add the creme de menthe and peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.
Ingredients you will need
Peppermint ExtractPeppermint Extract
Creme De MentheCreme De Menthe
16
If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency.
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WaterWater
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BowlBowl
PotPot
17
Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes, while you make the chocolate glaze.
Ingredients you will need
Chocolate GlazeChocolate Glaze
SpreadSpread
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Frying PanFrying Pan
18
To make the chocolate glaze: In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
Ingredients you will need
Chocolate GlazeChocolate Glaze
Corn SyrupCorn Syrup
ChocolateChocolate
ButterButter
WaterWater
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Sauce PanSauce Pan
SpatulaSpatula
BowlBowl
19
Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat. 
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BowlBowl
Frying PanFrying Pan
20
Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it into an even layer.
Ingredients you will need
Creme De MentheCreme De Menthe
SpreadSpread
Equipment you will use
Offset SpatulaOffset Spatula
21
Place the pan back in the refrigerator for 1 hour, or until the glaze hardens. 
Ingredients you will need
GlazeGlaze
Equipment you will use
Frying PanFrying Pan
22
Remove the pan from the refrigerator, wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife.
Ingredients you will need
GlazeGlaze
Equipment you will use
KnifeKnife
Frying PanFrying Pan
23
Cut into squares and serve immediately. Note: The bars can be stored in the refrigerated, tightly covered, for up to 4 days.
DifficultyExpert
Ready In3 hrs
Servings12
Health Score2
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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