Grasshopper Brownies

My childhood friend Julia had a pretty fun house to play when we were young. There was a basement (with a crawlspace!) and she had allllll the Disney movies. From slumber parties over at the Dambaugh's, I realized I didn't like maple syrup and that I absolutely loved grasshopper bars. I looked online for a suitable replica and I found this recipe. Now, it's not going to be the easiest thing that you bake, but it'll be worth it in the end. The key is waiting for the bottom brownie layer to cool adequately before topping with the Creme de Menthe Buttercream and then waiting for that layer to chill before adding the top ganache layer.

Look how pretty!

Oh and yes, Sprout likes Creme de Menthe.

Here's the Blog I got the recipe: The Great Cake Company
GRASSHOPPER BARS   
Recipe adapted from Baked Explorations by Matt Lewis & Renato Poliafito 
Makes 12 large or 24 small brownies
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FOR THE BROWNIE BASE
3/4 cus all-purpose flour
1/2 teaspoon salt 
1 tablespoon unsweetened baking cocoa powder
5 ounces good quality dark chocolate (60 - 72%), coarsely chopped
1/2 cu (1 stick) unsalted butter, cut into 1-inch cubes
3/4 cup sugar
1/4 cup light brown sugar, firmly packed 
3 large eggs, room temperature 
1 teaspoon vanilla

Method 

Preheat the oven to 325-degrees. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, the salt, and cocoa powder. 

Configure a large size double boiler. Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined. Remove the bowl from the pan. The mixture should be at room temperature.

Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey. 

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (do not use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12 to 15 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (not too gooey, but ideally, just 1 minute from being cooked through completely). A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Remove the brownies from the oven and let cool completely while you make the creme de menthe filling.

FOR THE BUTTERCREAM 
3/4 cups sugar 
2 tablespoons all-purpose flour 
3/4 cup whole milk 
2 tablespoons heavy cream 
1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes 
3 tablespoons Creme de Menthe 
1 teaspoon peppermint extract

Method 

In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.

Add the Creme de Menthe and peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.

If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency. Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes, while you make the chocolate glaze.

FOR THE CHOCOLATE GLAZE  
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped 
1 teaspoon light corn syrup 
1/2 cup (1 stick) unsalted butter, softened, cut into cubes  

Method 

In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat.  

Pour the mixture over the chilled Creme de Menthe layer and use an offset spatula to spread it into an even layer. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens. 

Remove the pan from the refrigerator, wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife. Cut into squares and serve immediately.