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Homemade Grasshopper Brownie Bars photo

Grasshopper Brownie Bars

Indulge in these Grasshopper Brownie Bars! Rich chocolate brownies with a refreshing mint layer, topped with creamy ganache – a dessert to impress!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon dark unsweetened cocoa powder
  • 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped
  • 1/2 cup butter (cut into cubes)
  • 3/4 cup sugar
  • 1/4 cup light brown sugar (firmly packed)
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk
  • 2 tablespoons heavy cream
  • 3 tablespoons creme de menthe
  • 1 teaspoon peppermint extract
  • 1 teaspoon light corn syrup

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 9x13-inch Baking Pan
  • Parchment Paper
  • Double boiler or microwave-safe bowl
  • Measuring cups and spoons

Method
 

Directions
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
  2. In a double boiler or a microwave-safe bowl, combine the 5 ounces of coarsely chopped dark chocolate and 1/2 cup of butter. Heat gently, stirring frequently until melted and smooth. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the melted chocolate mixture with 3/4 cup granulated sugar and 1/4 cup light brown sugar. Whisk until smooth. Add the 3 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  4. Gently fold in 3/4 cups of all-purpose flour, 1/2 teaspoon of salt, and 1 tablespoon of dark cocoa powder until just combined.
  5. Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool in the pan.
  6. In a clean mixing bowl, whisk together 2 tablespoons of flour, 3/4 cup of milk, 2 tablespoons of heavy cream, 1 teaspoon of peppermint extract, and 3 tablespoons of creme de menthe until smooth. Once the brownies are completely cool, pour this mint mixture over the cooled brownie layer.
  7. Return the pan to the oven and bake for an additional 15-20 minutes, or until the mint layer is set. Remove from the oven and allow it to cool completely at room temperature.
  8. In a double boiler, melt 6 ounces of coarsely chopped dark chocolate with 1/2 cup of softened butter and 1 teaspoon of light corn syrup. Stir until smooth and glossy.
  9. Pour the ganache over the cooled mint layer, spreading it evenly with a spatula. Allow the ganache to set at room temperature, or refrigerate for 30 minutes for quicker setting.
  10. Once the ganache is set, lift the brownies out of the pan using the parchment overhang. Cut into squares or bars, and serve.

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • These bars can also be frozen for up to 3 months.