12 Days of Christmas Cookies. Day 7.

Grasshopper Squares.  I would be most remiss if I didn't feature a holiday post from our greatly missed Gourmet.  This recipe is from the December, 2005 issue. Grasshopper Pie was a favorite of mine growing up, so it was nice to change it up with a different Grasshopper this go around. While more labor intensive, the end result is well worth the time invested in these silky, elegant, mint brownies.  It really takes "mint brownie" to a whole new level. There are three layers to these squares. I doubled the middle Mint Ganache layer, (green is the new black, si?) as I thought that was the most special of the three layers and it looked too thin when first spread. And, as long as we all are "going green" - the green color here comes not from food coloring but using green creme de menthe.  


You would be well served using an offset spatula for spreading these layers. They are too fine and delicate to spread evenly with a knife.


Finally, when cutting the squares...(as if you haven't put enough time into these lovelies)...the knife really needs to be cleaned after each cut (i.e. dipped in hot water and wiped clean) to get a nice clean line on each side of brownie.  I know, I know.. but believe me, at that point --what is a another 15 minutes?!  Think green.

Grasshopper Squares

Gourmet -  December, 2005

Brownie Layer

1 1/2 sticks butter

10 1/2 oz bittersweet chocolate, finely chopped

1 1/2 cups light brown sugar

3 large eggs, lightly beaten

1 1/4 cup plus 2 tablespoons unsweetened dutch cocoa powder

3/4 teaspoon salt

Mint Ganache

1/2 cup heavy cream

10 oz white chocolate, chopped

2 tbsp green creme de menthe

1 tsp peppermint extract

Chocolate Ganache

1 cup heavy cream

10 oz bittersweet chocolate, finely chopped


Make brownie layer:
Put oven rack in middle position and preheat oven to 375. Lightly butter a 13x9 baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides.  Butter foil.


Melt butter and chocolate with brown sugar in a 3 qt 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.


Spread batter evenly in baking pan and bake until set and a wooden pick inserted comes out with moist crumbs, about 20 min.  Cool completely in pan on a rack, about 1 1/2 hrs.


Make mint ganache:
Bring cram to a simmer in a 2-3 qt saucepan and remove from heat. Pour over white chocolate in a bowl.  Let stand 1 minute, then whisk until smooth.  Stir in creme de menthe and extract and chill, covered , until thick , about 1 hr.


Make chocolate ganache:
Bring cream to a simmer in a 203 qt saucepan and remove from heat.  Pour over bittersweet chocolate in bowl.  Let stand 1 minute, then whisk until smooth.  Chill, covered, stirring occasionally, until thick, about 30 minutes. 


Assemble layers:
Spread mint ganache over top of cooled brownies in a thin layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes. 


Spread chocolate ganache over mint and chill until firm, about 2 hours. 


Lift dessert out of pan using foil overhang.  Run a heavy knife under hot water and wipe dry.  Trim edges of dessert.  Cut dessert into squares and peel from foil.


Note:  Keeps chilled in airtight container for 3 weeks.  Gourmet recommends Droste cocoa and Lindt bittersweet chocolate for this recipe.  For whatever reason (others have noted, too) Ghiradelli white chocolate does *not* melt properly for the Mint Ganache of this recipe.  I used toll house for my second batch and worked great.