epicurious4.0
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
👥 12 Servings⏱️ Prep & Cook: 1h👤 Justin Burke📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
- ●wooden spoon
- ●spatula
- ●microwave
📝 Preparation Steps
1
Brownies
2
Preheat your oven to 350° F. Spray a 13x9" baking pan with baking spray, then line with parchment paper, leaving an overhang on two sides of the pan. Spray the parchment. Set aside.
3
In a medium bowl, add 1 cup (200 g) granulated sugar, ½ cup (120 g) dark brown sugar, and 2 tsp. vanilla extract. Whisk together to combine. Add 4 eggs and whisk vigorously until fully incorporated and the mixture is light yellow and frothy. Set aside.
(200 g) granulated sugar1 cup. vanilla extract2 tsp(227 g) unsalted butter1 cup(227 g) unsalted butter, room temperature1 cup(226 g) powdered sugar2 cups(175 g) dark chocolate chips1 cupeggs4
4
In a separate medium bowl, add 1¼ cups (156 g) all-purpose flour and 1 tsp. kosher salt and whisk together to combine. Set aside.
(200 g) granulated sugar1 cup¼ cups (156 g) all-purpose flour1(227 g) unsalted butter1 cup(227 g) unsalted butter, room temperature1 cup(226 g) powdered sugar2 cups(175 g) dark chocolate chips1 cup. kosher salt1 tsp
5
In a medium saucepan, add 1 cup (227 g) unsalted butter and ½ cup (52 g) vegetable oil and melt over medium heat. Once melted, add ⅔ cup (65 g) unsweetened cocoa powder and 2 tsp. instant coffee, whisking vigorously until smooth with no visible clumps.
(200 g) granulated sugar1 cup(227 g) unsalted butter1 cup. instant coffee2 tsp(227 g) unsalted butter, room temperature1 cup(226 g) powdered sugar2 cups(175 g) dark chocolate chips1 cup
6
Reduce the heat to low and add one 12-oz. bag semisweet chocolate chips, stirring to melt with a wooden spoon. If the chocolate mixture starts to boil, remove the pan from the heat and continue stirring until smooth and glossy.
(200 g) granulated sugar1 cup(227 g) unsalted butter1 cupOne 12-oz. bag semisweet chocolate chips(227 g) unsalted butter, room temperature1 cup(226 g) powdered sugar2 cups(175 g) dark chocolate chips1 cup
7
Moving quickly, slowly pour the hot chocolate mixture into the sugar-egg mixture while whisking continuously. You are tempering the eggs; pouring the hot mixture in too quickly will cook the eggs. Once all the hot mixture is poured, begin whisking vigorously to incorporate and fully dissolve most of the sugar—a few grains of sugar are fine.
(200 g) granulated sugar1 cupeggs4(227 g) unsalted butter1 cup(227 g) unsalted butter, room temperature1 cup(226 g) powdered sugar2 cups(175 g) dark chocolate chips1 cup
8
Add the flour mixture into the chocolate-egg mixture and, with a wooden spoon, fold in the dry ingredients to combine until no visible flour streaks remain—do not overmix.
9
Pour the batter into the prepared pan, smooth it evenly, and give the pan a few taps to release any air bubbles. Bake until the top is dry and slightly cracked, and a toothpick inserted in the middle comes out with a few crumbs. Edges should look firm and the center moist but not gooey, 25–⏱️ 30 minutes.
10
Remove from the oven and immediately place in the refrigerator to chill for ⏱️ 1 hour.
11
Filling
12
Meanwhile, in a medium bowl with an electric hand mixer, cream together 1 cup (227 g) unsalted butter, room temperature, and 2 cups (226 g) powdered sugar until light and fluffy, 2–⏱️ 3 minutes. Stop the mixer and add 3 Tbsp. heavy whipping cream and ½ tsp. peppermint extract. Mix on medium until evenly combined and the mixture is fluffy, 1–⏱️ 2 minutes. Add 2 or 3 drops green food coloring and mix until evenly blended and pale green. With a rubber spatula, fold in ½ cup (85 g) mini semisweet chocolate chips until evenly combined.
(200 g) granulated sugar1 cup(227 g) unsalted butter1 cup(227 g) unsalted butter, room temperature1 cup(226 g) powdered sugar2 cups. heavy whipping cream3 Tbsp(175 g) dark chocolate chips1 cupor 3 drops green food coloring2
13
Remove the brownies from the refrigerator and evenly spread the buttercream over the brownies and return to the refrigerator for ⏱️ 30 minutes for the buttercream to firm up.
14
Topping
15
Meanwhile, in a small heatproof bowl, add ½ cup (113 g) unsalted butter and 1 cup (175 g) dark chocolate chips. Using a microwave, melt in 30-second intervals, stopping and stirring, until the butter and chocolate are melted. Whisk together to evenly combine.
16
Remove the brownies from the refrigerator and pour the chocolate over the buttercream layer. With an offset spatula or the back of a spoon, spread into an even layer. Return to the refrigerator and chill for another ⏱️ 30 minutes.
17
Once the chocolate is set, remove the brownies by pulling them up from the overhang. Cut the brownies into servings.
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