Grasshopper Brownies Supreme
Indulge in the irresistibly decadent layers of *Grasshopper Brownies Supreme*, a dessert masterpiece that combines rich, fudgy brownies with a refreshing peppermint layer and a luxurious chocolate ganache topping. Perfect for mint chocolate lovers, these brownies feature a buttery cocoa base baked to perfection, followed by a creamy peppermint filling tinted with a pastel green hue, and finished with a silky layer of semi-sweet chocolate ganache. With a prep time of just 25 minutes and serving up to 12, they’re ideal for holiday parties, potlucks, or a crowd-pleasing treat any time of year. These triple-layer brownies are not only visually stunning but also deliver an indulgent combination of flavors and textures that will leave everyone craving seconds!
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Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoons salt
- 2 cups powdered sugar
- 0.5 cup unsalted butter (softened, for mint layer)
- 1 teaspoon peppermint extract
- 4 drops green food coloring
- 1.5 cups semi-sweet chocolate chips (for ganache)
- 0.5 cup heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2
In a large microwave-safe bowl, melt 1 cup of unsalted butter and 1 cup of semi-sweet chocolate chips in 20-second increments, stirring in between until smooth. Let cool slightly.
Step 3
Whisk in 1.5 cups of granulated sugar, followed by 4 eggs, one at a time. Stir in 2 teaspoons of vanilla extract.
Step 4
Sift 1 cup of all-purpose flour, 0.25 cup of unsweetened cocoa powder, and 0.5 teaspoons of salt into the wet ingredients. Fold gently until just combined. Do not overmix.
Step 5
Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan.
Step 6
For the mint layer, beat 0.5 cup of softened unsalted butter with 2 cups of powdered sugar until smooth. Mix in 1 teaspoon of peppermint extract and 4 drops of green food coloring. Spread the mint mixture evenly over the cooled brownies. Chill in the refrigerator for 20 minutes.
Step 7
To make the chocolate ganache, heat 0.5 cup of heavy cream in a small saucepan over medium heat until steaming but not boiling. Remove from heat and pour over 1.5 cups of semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Step 8
Pour the ganache over the chilled mint layer and spread into an even layer. Chill the brownies in the refrigerator for 30 minutes or until set.
Step 9
Use the parchment paper overhang to lift the brownies out of the pan. Slice into 12 squares using a sharp knife, wiping the blade clean between cuts for neat edges. Serve and enjoy!
Nutrition Facts
| Serving size | (1815.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7520.0 |
| Total Fat 401.9g | 0% |
| Saturated Fat 240.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1370.3mg | 0% |
| Sodium 1535.5mg | 0% |
| Total Carbohydrate 979.3g | 0% |
| Dietary Fiber 60.0g | 0% |
| Total Sugars 776.1g | |
| Protein 86.6g | 0% |
| Vitamin D 239IU | 0% |
| Calcium 492.3mg | 0% |
| Iron 34.8mg | 0% |
| Potassium 2341.2mg | 0% |
Source of Calories