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Grasshopper squares (mint chocolate brownies)

Grasshopper Squares - Mint Chocolate Brownies Recipe

Grasshopper squares (mint chocolate brownies)

Name: Grasshopper squares (mint chocolate brownies)
Total time: 1 h 10 min
Yield: Makes 9
Cuisine: Australian
Ingredients: 50g butter; 100g dark chocolate chopped; 2 eggs; 125g golden caster sugar; 50g plain flour; ½ tsp baking powder; 15g cocoa; 200g white chocolate chopped into pea-sized pieces; 100ml double cream; 2 tsp peppermint extract; mint green food colouring; 150g dark chocolate chopped; 1 tbsp golden syrup; 50g butter

Published: April 24, 2015 at 1:16 PM

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Makes 9

Easy

Total time: 1 hr and 10 mins

+ cooling

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Imagine an After Eight in a delicious brownie. These mint and brownie layered bars use dark chocolate for a more grown-up flavour, perfect for an after-dinner treat. This recipe makes 9 brownies

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Alternatives

Complete the dish

Try this mint twist on a brownie, or make our classic chocolate brownies. Also check out our zingy Grasshopper cocktail.

Ingredients

Nutrition

BROWNIE LAYER

50g butter
100g dark chocolate

chopped
2 eggs
125g golden caster sugar
50g plain flour
½ tsp baking powder
15g cocoa

MINT LAYER

200g white chocolate

chopped into pea-sized pieces
100ml double cream
2 tsp peppermint extract
mint green food colouring

CHOCOLATE ICING

150g dark chocolate

chopped
1 tbsp golden syrup
50g butter

Nutrition: per serving

kcal507
fat31.9g
carbs52.7g
fibre1.1g
protein5.7g
salt0.41g

Method

step 1

To make the brownie layer, heat the oven to 180C/fan 160C/gas 4. Line a 22cm square tin with baking parchment, leaving some overhanging so you can lift the whole lot out easily. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
step 2

Whisk the eggs and sugar together until the mixture is pale and thickened. Fold the chocolate mixture into the egg mixture then sift over the flour, baking powder and cocoa. Fold this in to give a thick batter. Pour into the tin. Bake for 15-20 minutes, or until the top is cracked but the middle just set. Cool completely in the tin.
step 3

To make the mint layer, put the white chocolate in a bowl. Heat the cream until just simmering, then pour over the white chocolate. Leave for a minute then gently stir until the chocolate has melted. Stir in the peppermint and a tiny drop of food colouring so you have a pale mint colour. Leave to chill until thickened then spread on top of the cooled brownie and chill everything in the fridge for 45 minutes.
step 4

To make the chocolate icing, put the dark chocolate in a bowl with the syrup and butter. Gently melt in a microwave or in a bowl set over simmering water. Cool until it won’t melt the mint layers but is still spreadable, then spread on top of the mint layer. Chill for 1 hour until solid.
step 5

Lift the cake carefully onto a board. Peel away the baking paper, trim the edges, then cut into 9 squares with a sharp knife.

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