Grasshopper Brownie Bars
If you’re a fan of the classic combination of chocolate and mint, then these Grasshopper Brownie Bars are about to become your new favorite dessert. With a fudgy brownie base topped with a creamy mint layer and a luscious chocolate ganache, these bars are not just a treat for the taste buds but also a feast for the eyes. They’re perfect for a party, a special occasion, or when you just want to indulge in something sweet. Let’s dive into why these bars are so beloved and how you can make them at home.
Why Cooks Rave About It
Grasshopper Brownie Bars are the epitome of indulgence. The rich chocolate brownie base paired with a refreshing mint filling creates a delightful contrast that keeps everyone coming back for more. The bars are incredibly versatile; they can be served chilled or at room temperature, making them perfect for any occasion. The layers of flavor and texture—from the fudgy brownie to the creamy mint and glossy chocolate topping—make this treat unforgettable. It’s a conversation starter, a crowd-pleaser, and an all-around winner in the dessert department.
What We’re Using
To whip up these delicious Grasshopper Brownie Bars, you’ll need the following ingredients:
- 3/4 cups flour
- 1/2 teaspoon salt
- 1 tablespoon dark unsweetened cocoa powder (like Valrhona)
- 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped
- 1/2 cup (1 stick) butter, cut into 1-inch cubes
- 3/4 cups sugar
- 1/4 cup firmly packed light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons flour (for mint layer)
- 3/4 cup 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
- 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped (for ganache)
- 1 teaspoon light corn syrup
- 1/2 cup (1 stick) unsalted butter, softened, cut into cubes (for ganache)
Tools & Equipment Needed
Before you start baking, make sure you have the following tools:
- 9×13-inch baking pan – This will hold all your delicious layers.
- Parchment paper – For easy removal of the bars.
- Mixing bowls – You’ll need a few for the brownie batter and mint layer.
- Whisk and spatula – Essential for mixing and spreading.
- Double boiler or microwave-safe bowl – For melting chocolate.
- Measuring cups and spoons – Accurate measurements are key to success.
Grasshopper Brownie Bars: From Prep to Plate
Making Grasshopper Brownie Bars is a delightful process. Here’s a step-by-step guide to ensure your bars turn out perfectly.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This is crucial for ensuring your brownies bake evenly.
Step 2: Prepare the Baking Pan
Line your 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later. This will help you get those bars out without any fuss.
Step 3: Make the Brownie Base
In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside. In a double boiler or microwave, melt the coarsely chopped dark chocolate and butter together until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the sugar and brown sugar. Stir in the melted chocolate mixture, then add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
Step 4: Bake the Brownies
Pour the brownie batter into the prepared pan and spread it evenly. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
Step 5: Prepare the Mint Layer
In a clean mixing bowl, whisk together the 2 tablespoons of flour with the milk and heavy cream until smooth. Set aside.
In another bowl, beat the softened butter and gradually add the sugar until light and fluffy. Mix in the creme de menthe and peppermint extract. Gradually add the milk mixture, beating until the filling is smooth and creamy.
Spread the mint layer evenly over the cooled brownie base. Chill in the fridge for about 30 minutes to set.
Step 6: Make the Chocolate Ganache
In a double boiler, melt the coarsely chopped dark chocolate with the unsalted butter and light corn syrup. Stir until smooth and glossy. Remove from heat and let it cool slightly before pouring it over the chilled mint layer.
Step 7: Chill and Slice
Allow the ganache to set in the refrigerator for at least 1 hour. Once set, lift the bars out of the pan using the parchment overhang. Cut them into squares or bars with a sharp knife, wiping the knife clean between cuts for neat edges.
Season-by-Season Upgrades
These Grasshopper Brownie Bars can be adapted for different seasons and occasions. Consider these upgrades:
- Spring: Add crushed fresh mint leaves to the mint layer for a fresh burst of flavor.
- Summer: Serve with a scoop of mint chocolate chip ice cream for an extra treat.
- Autumn: Mix in some crushed ginger snaps or pumpkin spice for a seasonal twist.
- Winter: Top with crushed candy canes for a festive touch.
Common Errors (and Fixes)
Even experienced bakers can run into some issues. Here are some common errors and how to fix them:
- Brownies are too dry: Make sure you’re not overbaking. Keep an eye on the time and perform the toothpick test.
- Mint layer is too runny: Ensure your butter is softened but not melted. If it’s too warm, it can cause the filling to lose its structure.
- Ganache is not smooth: Make sure to melt the chocolate slowly and stir continuously until fully combined.
- Bars stick to the pan: Always line the baking pan with parchment paper for easy removal.
Storing, Freezing & Reheating
To keep your Grasshopper Brownie Bars fresh and delicious:
- Storing: Keep them in an airtight container in the refrigerator for up to one week.
- Freezing: You can freeze the bars for up to three months. Just wrap them well in plastic wrap and then in aluminum foil.
- Reheating: If you prefer them warm, gently reheat individual bars in the microwave for about 10-15 seconds.
Common Qs About Grasshopper Brownie Bars
Can I use a different type of chocolate?
Absolutely! While dark chocolate gives the best flavor, you can use semi-sweet or even milk chocolate if you prefer a sweeter taste.
Can I make these bars gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup.
What can I substitute for creme de menthe?
If you prefer, you can use peppermint extract instead, but be wary of the amount since it’s much stronger. Start with 1 tablespoon and adjust to taste.
How long do these bars last?
The Grasshopper Brownie Bars will last about a week in the fridge, or up to three months in the freezer if properly stored.
Once you’ve mastered these Grasshopper Brownie Bars, consider trying:
In Closing
Indulging in a plate of Grasshopper Brownie Bars is an experience that combines rich chocolate and refreshing mint in every bite. Whether you’re serving them at a gathering or enjoying them on a cozy night in, they are sure to impress. Each layer complements the other, making these bars a standout dessert. So gather your ingredients, follow this guide, and treat yourself to a slice of chocolate-mint heaven. Happy baking!
Grasshopper Brownie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This is crucial for ensuring your brownies bake evenly.
- Line your 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside. In a double boiler or microwave, melt the coarsely chopped dark chocolate and butter together until smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the sugar and brown sugar. Stir in the melted chocolate mixture, then add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
- Pour the brownie batter into the prepared pan and spread it evenly. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
- In a clean mixing bowl, whisk together the 2 tablespoons of flour with the milk and heavy cream until smooth. Set aside.
- In another bowl, beat the softened butter and gradually add the sugar until light and fluffy. Mix in the creme de menthe and peppermint extract. Gradually add the milk mixture, beating until the filling is smooth and creamy.
- Spread the mint layer evenly over the cooled brownie base. Chill in the fridge for about 30 minutes to set.
- In a double boiler, melt the coarsely chopped dark chocolate with the unsalted butter and light corn syrup. Stir until smooth and glossy. Remove from heat and let it cool slightly before pouring it over the chilled mint layer.
- Allow the ganache to set in the refrigerator for at least 1 hour. Once set, lift the bars out of the pan using the parchment overhang. Cut them into squares or bars with a sharp knife, wiping the knife clean between cuts for neat edges.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Freeze for up to three months, wrapped well in plastic wrap and aluminum foil.
- Reheat individual bars gently in the microwave for about 10-15 seconds if you prefer them warm.
