Grasshopper Squares

Name: Grasshopper Squares
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 72
Cuisine: Global
Ingredients: 283 grams fine-quality bittersweet chocolate (not unsweetened), finely chopped; 283 grams fine-quality white chocolate, chopped; 2 Tbsps green crème de menthe; 59 milliliters unsweetened Dutch-process cocoa powder; 3 larges eggs, lightly beaten; 177 milliliters all-purpose flour; 237 milliliters heavy cream; 355 milliliters packed light brown sugar; 1 teaspoon peppermint extract; 1 teaspoons salt; 177 milliliters 1/2 sticks unsalted butter; 1 teaspoons vanilla

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

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

Butter

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth.

Ingredients you will need

Brown Sugar

Chocolate

Butter

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Sauce Pan

Remove from heat.

Whisk in eggs and vanilla until combined.

Ingredients you will need

Vanilla

Egg

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Whisk

Whisk in flour, cocoa, and salt until just combined.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Salt

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Whisk

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.

Ingredients you will need

Spread

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Baking Pan

Oven

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat.

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Cream

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Sauce Pan

Pour over white chocolate in a bowl.

Ingredients you will need

White Chocolate

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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.

Ingredients you will need

Creme De Menthe

Extract

Equipment you will use

Whisk

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat.

Ingredients you will need

Cream

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Sauce Pan

Pour over bittersweet chocolate in a bowl.

Ingredients you will need

Bittersweet Chocolate

Equipment you will use

Bowl

Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

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Whisk

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.

Ingredients you will need

Spread

Mint

Equipment you will use

Offset Spatula

Spread chocolate ganache over mint and chill until firm, about 2 hours.

Ingredients you will need

Chocolate

Spread

Mint

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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Water

Equipment you will use

Knife

Aluminum Foil

Frying Pan

Cut dessert into squares and peel from foil.

Equipment you will use

Aluminum 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 recipe.

Ingredients you will need

Bittersweet Chocolate

Unsweetened Cocoa Powder

Equipment you will use

Wax Paper