Grasshopper Brownies
Another fun and festive way to celebrate St. Patrick's Day, Christmas or just because you love mint chocolate! A creamy mint center on top of a chewy, decadent brownie and topped with a smooth chocolate ganache. Great for parties, bake sales and school functions!
Directions
Brownies
1. Preheat oven to 325 degrees. Line an 9 x 13” baking pan with parchment paper and grease with baking spray.
2. In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
3. Add the butter and oil to a large bowl. Mix until creamy.
4. Add the sugar and mix for a minute.
5.
Add eggs and vanilla. Mix until well combined.
6. Slowly add the flour mixture to the wet mixture. Mix until just combined. Do not overmix.
7. Stir in the mini-chocolate chips.
8. Pour the batter into the pan and spread evenly.
9. Bake for 40-45 minutes until a toothpick comes out mostly clean from the middle.
10. Remove from oven and let cool for at least 30 minutes before adding the filling.
Mint Cream Cheese Filling
1. In a large bowl or the bowl of a stand mixer, add the butter and cream cheese.
2. Beat for 1-2 minutes until smooth.
3. Add powdered sugar and half of the cream. Blend on low speed until combined.
4. Increase to medium speed and beat until it begins to get fluffy.
5. Add the peppermint extract and mix.
6. Add remaining cream little by little until desired consistency is reached. The filling should be the consistency of peanut butter.
7. Add the green food coloring. Stir together until green color is reached.
8. Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Chocolate Ganache
1. Fill a medium saucepan halfway with water and place a medium glass or stainless-steel bowl on top to create a double boiler.
2. Bring the water to a boil and then reduce heat to medium-low so water is at a slow boil.
3. Add the cream and chocolate pieces to the glass bowl.
4. Stir mixture constantly for 2-3 minutes until all the chocolate has melted.
5. Carefully remove bowl from the saucepan with potholders.
6. Pour ganache over the top of the cooled filling and spread evenly.
7. Place the brownies in the refrigerator for at least an hour before cutting.
Keep chilled in the refrigerator or freezer until ready to serve.
Grasshopper Brownies
ingredients:
- 3/4 cup butter, slightly melted
- 1/2 cup vegetable oil
- 2 cups sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 1 1/4 cups flour
- 3/4 cup cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup mini chocolate chips
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon peppermint extract
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 3 to 4 drops green food coloring
- 8 ounces semisweet chocolate, cut into small pieces
- 1/2 cup heavy cream
instructions:
How to cook Grasshopper Brownies
- Preheat oven to 325 degrees. Line an 9 x 13” baking pan with parchment paper and grease with baking spray.
- In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
- Add the butter and oil to a large bowl. Mix until creamy.
- Add the sugar and mix for a minute.
- Add eggs and vanilla. Mix until well combined.
- Slowly add the flour mixture to the wet mixture. Mix until just combined. Do not over mix.
- Stir in the mini-chocolate chips.
- Pour the batter into the pan and spread evenly.
- Bake for 40-45 minutes until a toothpick comes out mostly clean from the middle.
- Remove from oven and let cool for at least 30 minutes before adding filling.
- In a large bowl or the bowl of a stand mixer, add the butter and cream cheese.
- Beat for 1-2 minutes until smooth..
- Add powdered sugar and half of the cream. Blend on low speed until combined.
- Increase to medium speed and beat until it begins to get fluffy.
- Add the peppermint extract and mix.
- Add remaining cream little by little until desired consistency is reached. The filling should be the consistency of peanut butter.
- Add the green food coloring. Stir together until green color is reached.
- Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
- Fill a medium saucepan halfway with water and place a medium glass or stainless steal bowl on top to create a double boiler.
- Bring the water to a boil and then reduce heat to medium-low so water is at a slow boil.
- Add the cream and chocolate pieces to the glass bowl.
- Stir mixture constantly for 2-3 minutes until all the chocolate has melted.
- Carefully remove bowl from the saucepan with pot holders.
- Pour ganache over the top of the cooled filling and spread evenly.
- Place the brownies in the refrigerator for at least an hour before cutting. Keep chilled in the refrigerator or freezer until ready to serve.
NOTES:
Calories
224.67Fat (grams)
12.72Sat. Fat (grams)
6.09Carbs (grams)
26.71Fiber (grams)
0.58Net carbs
26.13Sugar (grams)
21.91Protein (grams)
1.75Sodium (milligrams)
128.05Cholesterol (grams)
38.45