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Grasshopper Squares

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Grasshopper Squares

Grasshopper Squares

Grasshopper Squares might be just the hor d'oeuvre you are searching for. This recipe serves 72. One serving contains 79 calories, 1g of protein, and 5g of fat. Head to the store and pick up peppermint extract, crème de menthe, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.

Instructions

1
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.
Ingredients you will need
ButterButter
Equipment you will use
Baking PanBaking Pan
Aluminum FoilAluminum Foil
OvenOven
2
Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth.
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Brown SugarBrown Sugar
ChocolateChocolate
ButterButter
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Sauce PanSauce Pan
3
Remove from heat.
4
Whisk in eggs and vanilla until combined.
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VanillaVanilla
EggEgg
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WhiskWhisk
5
Whisk in flour, cocoa, and salt until just combined.
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Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
6
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.
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SpreadSpread
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Baking PanBaking Pan
OvenOven
1
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat.
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CreamCream
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Sauce PanSauce Pan
2
Pour over white chocolate in a bowl.
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White ChocolateWhite Chocolate
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BowlBowl
3
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.
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Creme De MentheCreme De Menthe
ExtractExtract
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WhiskWhisk
1
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat.
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CreamCream
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Sauce PanSauce Pan
2
Pour over bittersweet chocolate in a bowl.
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Bittersweet ChocolateBittersweet Chocolate
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BowlBowl
3
Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
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WhiskWhisk
1
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.
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SpreadSpread
MintMint
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Offset SpatulaOffset Spatula
2
Spread chocolate ganache over mint and chill until firm, about 2 hours.
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ChocolateChocolate
SpreadSpread
MintMint
3
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).
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WaterWater
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KnifeKnife
Aluminum FoilAluminum Foil
Frying PanFrying Pan
4
Cut dessert into squares and peel from foil.
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Aluminum FoilAluminum Foil
5
Cooks'
6
· 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 recipe.
Ingredients you will need
Bittersweet ChocolateBittersweet Chocolate
Unsweetened Cocoa PowderUnsweetened Cocoa Powder
Equipment you will use
Wax PaperWax Paper
DifficultyExpert
Ready In5 hrs
Servings72
Health Score0
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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