Grasshopper Squares

Prep Methods/Techniques: ,
Cuisine:
Course:
Servings: 1
Description
We made these cookies for Christmas one year several years ago and they were so good that we have made them every year since.
Noted on 3/30/2012
Ingredients
    Brownie Layer
  • 12 tbsp butter (1 1/2 sticks)
  • 10 1/2 oz bittersweet chocolate (no more than 60% cacao), finely chopped
  • 1 1/2 cup packed light brown sugar
  • 3 large eggs, lightly beaten
  • 1 1/4 tsp vanilla extract
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 3/4 tsp salt
    • Mint Ganache
  • 6 tbsp heavy cream
  • 15 oz white chocolate, chopped
  • 2 tbsp green crèam de menthe
  • 1 tsp peppermint extract
    • Chocolate Ganache
  • 1 cup heavy cream
  • 12 oz bittersweet chocolate, finely chopped
Method
    For the brownie layer:
  1. 1
    Put oven rack in middle position and preheat oven to 375°F. Line a 13- by 9-inch baking pan with 4 crisscrossed sheets of foil in 2 layers, leaving a 2 inch overhang on all sides. Butter foil.
  2. 2
    Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa and salt until just combined.
  3. 3
    Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
     
    4. For the mint ganache:
  4. 4
    Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
    5. For the chocolate ganache:
  5. 5
    Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
    6. To assemble the layers:
  6. 6
    Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
  7. 7
    Spread chocolate ganache over mint and chill until very firm, at least 2 hours.
  8. 8
    Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry. Cut dessert into 1-inch by 1-inch squares and peel from foil. The cuts will be cleaner if the knife is cleaned, reheated and wiped dry after each cut.
Cook's Notes
Yield
Makes 6 dozen pieces
Advance Prep
Squares keep, layered between sheets of wax paper or parchment, chilled in an airtight container 3 weeks.
Special Equipment
An offset spatula is helpful for spreading the ganache.
I use a perfectly straight sided baking pan for making these cookies.
Source/Adapted From
Gourmet Magazine