Grasshopper Brownies

This is a breakup brownie.

Like crying into a bowl of ice cream or eating the whole box of chocolate alone on Valentine’s Day.

My brother and his girlfriend are breaking up with me. And my parents. And Philadelphia.

They left us for warmer weather, a beach house, my Grandpa, and the prospect of having yard space.

I tried everything to get them to stay, and these brownies were my Richard Gere on Julia Roberts’ fire escape with roses ‘please don’t leave me we belong together’ move. My grand gesture.

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I thought the fudgy brownie base under a whipped peppermint butter cream topped with rich chocolate ganache would do it.  That the three phase cooking process and four specialty ingredients would show them how much I care.

Pardon me for thinking Thin Mints meets Andes Chocolates in brownie form was something worth sticking around for.

Grasshopper Brownies

From Love & Olive Oil.

For the brownie base:
¾ c. flour
½ t. salt
1 tablespoon dark unsweetened cocoa powder
5 ounces good quality dark chocolate (60 to 72%)
½ c. butter, cut into 1 inch cubes
¾ c. sugar
¼ c. packed light brown sugar
3 large eggs, at room temperature
1 t. vanilla extract

For the buttercream:
¾ c. sugar
2 T flour
¾ c. milk
2 T. heavy cream
¾ c. butter, softened but still cool, cut into small cubes
3 T. creme de menthe
1 t. peppermint extract

For the chocolate glaze:
6 ounces good-quality dark chocolate (60 to 72%
1 t. dark corn syrup
½ c. butter

Preheat the oven to 325. Line the bottom of a 9 x 13 pan with parchment paper and spray the whole thing with cooking spray.

Start by making the brownie layer: Combine the flour, salt and cocoa powder in a bowl and set aside. Using a double boiler [or the microwave], melt together the chocolate and butter. Stir in both sugars and mix until combine. Add the eggs one at a time, then the vanilla. Slowly add the flour mixture and stir until everything is just combined.

Pour into the prepared baking dish and bake for 12- 15 minutes, until the brownie just slightly underdone. [a toothpick inserted at an angle should come out basically clean]. Remove from the oven and allow to cool completely.

Move on to the buttercream. Whisk together the sugar, flour, milk and cream in a saucepan. Allow the mixture to come to a boil, and whisk constantly until the mixture becomes thick [approximately 6 minutes]. Pour into a stand mixture [or bowl and use a hand mixture], and beat until the mixture cools. Add the butter and mix on high until the mixture becomes light and flurry like frosting. Add the crème de menthe and peppermint extract, stir to combine, and set aside.

When the brownie is completely cool, spread the butter cream evenly over the top and put in the fridge for at least 45 minutes.

For the final layer, combine the chocolate, corn syrup, and butter in a double boiler [again, microwave will work in short intervals]. Cook until everything has melted down together and is nice and silky. Remove from the heat and allow to cool for a minute or so. Pour the ganache over the chilled buttercream layer and put back in the fridge to harden, at least an hour.

Take the brownies out 15 – 20 minutes before you’re ready to eat them to allow the ganache to soften slightly. Cut using a hot knife.

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I guess this just means more brownies for me?!

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