Grasshopper Brownies

Layered To Devour.

This recipe technically consists of three recipes, but it is so worth it. Imagine... mint chocolate chip ice cream but in a brownie form. Thought such magical things didn't exist? Well, they do! And let me lead you down a path of enlightenment towards grasshopper brownies!

Ingredients for Brownie Layer:

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 1/3 cup unsweetened dark cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Ingredients for Mint Ganache Layer:

• 1/3 cup heavy cream
• 10 oz fine-quality white chocolate, chopped
• 2.5 teaspoon peppermint extract
• Green food coloring (optional)

Ingredients for Chocolate Ganache Layer:

• 3/4 cup heavy cream
• 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Brownie Assembly:

1. Preheat Oven to 350 degrees. Grease and flour an 8 inch square pan.
2. Melt the butter in a microwave in 30 second increments on full power until butter is fully melted. Transfer melted butter to a large bowl and beat in sugar with a fork until fluffy.
3. Beat in eggs one at a time until well combined, then beat in vanilla extract.
4. Beat/Stir in cocoa powder, flour, salt, and baking powder. Spread batter into prepared pan...and give the batter bowl and spatula to a loyal follower and allow them to lick them bowl. They'll be so generous they'll repay you somehow later.
5. Bake for about 27 minutes. Let the brownies cool on the counter for approx an hour, then put them in the freeze so they can 'firm up'

Mint Ganache Assembly:

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 peppermint extract (and some green food coloring if you want it to look 'minty') and chill, covered, stirring occasionally, until thick, about 1 hour.

Chocolate Ganache Assembly:

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.

Now.... ASSEMBLE THE LAYERS!

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.

Spread chocolate ganache over mint and chill until firm, about 2 hours. Cut into squares and sucumb to the magic of mint and chocolate.