Best Grasshopper Brownies Recipe 445 Recipes

GRASSHOPPER BROWNIES

Steps:

• Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
• Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
• Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack to cool completely.
• Make the Creme de Menthe Filling: Using an electric mixer, beat the butter and cream cheese on medium speed until smooth and fluffy, about 2 minutes. Reduce the mixer speed to low and add the creme de menthe and pinch of salt, blending until totally combined. Keeping the mixer on low speed, gradually add the powdered sugar. Once it has all been incorporated, increase the speed to medium and beat until smooth and fluffy. Spread the mixture over the cooled brownies into an even layer. Transfer to refrigerator and chill for at least 30 minutes.
• Make the Creme de Cacao Ganache: Place the chocolate, heavy cream and butter in a medium bowl set above a small saucepan of barely simmering water. Cook, stirring constantly, until the mixture is completely melted and smooth. Remove the bowl from the saucepan and stir in the creme de cacao. Set aside to cool to room temperature (the mixture will thicken as it cools), then use an offset spatula to spread in an even layer over the creme de menthe filling. Return to the refrigerator for at least 30 minutes.
• Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.

MINT BROWNIES

Steps:

• For the brownie:
• Preheat oven to 325 degrees. Line a 13 by 9-inch baking dish with 2 sheets of aluminum foil (one going each direction) and leaving a two-inch overhang on all sides. Brush foil with melted butter (about 1/2 - 3/4 Tbsp), set aside.
• Add bittersweet chocolate chips and butter to a microwave safe bowl. Heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth. Pour mixture into a large mixing bowl and using a rubber spatula (for entire mixing process), mix in granulated sugar and salt.
• Blend in eggs one a time, mixing just until combined after each addition and adding in vanilla with last egg. Sprinkle cocoa powder into an even layer over batter and fold in just until combined.
• Add half of the flour and fold several times then add remaining flour and fold just until combined (batter will be thick). Pour and spread mixture into an even layer in prepared baking dish.
• Bake in preheated oven 20 - 23 minutes until toothpick inserted into center comes out with a few moist crumbs attached. Cool completely on a wire rack
• Mint Cream Filling:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and cream cheese until smooth and fluffy. Blend in mint extract and green food coloring if desired, then with mixer set on low speed slowly add in powdered sugar, add 1 - 2 pinches salt to taste, and mix until smooth and fluffy.
• Spread mixture over cooled brownies into an even layer. Transfer to refrigerator and chill 30 minutes.
• For the Chocolate Topping:
• To a microwave safe bowl, add semi-sweet chocolate chips and butter and heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth.
• Remove brownies from refrigerator and spread chocolate topping into an even layer over brownies. Return to refrigerator and chill 30 minutes longer, or until chocolate has set. Cut into squares and store in an airtight container.

GRASSHOPPER BROWNIES

Steps:

• Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
• Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
• In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
• Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
• Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners' sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
• Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
• Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

GRASSHOPPER BROWNIES

Steps:

• Mix flour and sugar in large mixing bowl. Set aside.
• Boil margarine, water, and cocoa. Pour over flour mix.
• Add eggs, buttermilk, soda, and vanilla.
• Beat and pour into greased 9 by 13. Bake at 350° until center is done (approx 30-35 min). Cool.
• While cooling melt the mint chips with the sweetened condensed milk in a small sauce pan. (If you like a lot of mint flavor, add 1 t creme de menthe extract to this).
• Spread over brownies, let cool (you might want to put this in the fridge to make it faster) and then spread with favorite fudge frosting.
• Store in air tight container.
• You might need to refrigerate them because it helps control the gooey!.

GRASSHOPPER BROWNIE BITES

Steps:

• Heat oven to 350° F. Spray 15 regular-size muffin cups with cooking spray.
• In large bowl, mix brownie mix, water, oil and eggs. Fill muffin cups two-thirds full of batter. Bake 15 to 18 minutes or until edges are dry but centers are still slightly soft. Cool 5 minutes in cups, then remove to cooling rack to cool completely while you make frosting.
• In medium bowl, beat Crème de Menthe Frosting ingredients with electric mixer on medium-high speed until smooth and creamy. Add more liqueur a teaspoon at a time if necessary to reach desired consistency. Spread frosting on tops of cooled brownie cups.
• Place Chocolate Glaze ingredients in heatproof bowl set over a saucepan of simmering water. Stir frequently as mixture melts; remove from heat just when no lumps remain. Pour a spoonful over frosting on each cup. Sprinkle with chocolate sprinkles, if desired. Let stand 15 minutes before serving.

GRASSHOPPER BROWNIES SUPREME

Steps:

• HEAT oven to 350°F Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Combine all brownie ingredients in large bowl. Beat 50 strokes by hand. Spread in prepared pan. Bake 28 to 32 minutes or until set. Cool completely.
• BEAT 1/2 cup butter and cream cheese in medium bowl until light and fluffy. Add remaining filling ingredients. Beat until smooth. Spread evenly over cooled brownies.
• PLACE frosting ingredients in microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir. Microwave an additional 10 to 15 seconds as needed until melted. Stir until smooth. Pour evenly over filling. Spread carefully to cover.
• REFRIGERATE 1 hour before cutting into bars. Store in refrigerator.

GRASSHOPPER BROWNIES RECIPE - (4.4/5)

Steps:

• Add mint chips to brownie mix and bake in an 8″ x 8″ pan following the instructions on the box. Allow to completely cool. Place frosting in a medium-sized mixing bowl. Add powdered sugar, creme de menthe (or extract), and color. Mix until thoroughly combined. Spread frosting evenly over cooled brownies. Place in fridge to set frosting. Place chocolate chips is a small mixing bowl. Heat cream in the microwave until hot (not boiling). Pour hot cream over chips and allow to stand for about three minutes. Stir to combine. Chocolate will thicken as it cools. When chocolate reaches room temperature pour over the top of mint layer. Level with a spatula if necessary. Place brownies in the fridge for about thirty minutes to set ganache.

GRASSHOPPER BROWNIES

Steps:

• Preheat the oven to the temperature indicated on the box. Line a baking dish with parchment paper or aluminum foil and spray it well with cooking spray.
• Prepare the brownies according to the package directions, using eggs and oil as directed. Stir half of the candy into the batter. Transfer to the baking dish and sprinkle the remaining candy and the crushed cookies over the top.
• Bake according to the package directions, until a toothpick inserted in the center comes out clean. Cool completely before cutting.
• Heads up: Cutting these guys gets a lot easier if you refrigerate them once they're cool-and they're also deliciously fudgy when served cold!