Grasshopper Brownies Recipes

Steps:

• Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
• Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
• In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
• Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
• Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners' sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
• Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
• Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
• In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
• In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat the oven to the temperature indicated on the box. Line a baking dish with parchment paper or aluminum foil and spray it well with cooking spray.
• Prepare the brownies according to the package directions, using eggs and oil as directed. Stir half of the candy into the batter. Transfer to the baking dish and sprinkle the remaining candy and the crushed cookies over the top.
• Bake according to the package directions, until a toothpick inserted in the center comes out clean. Cool completely before cutting.
• Heads up: Cutting these guys gets a lot easier if you refrigerate them once they're cool-and they're also deliciously fudgy when served cold!

Steps:

• HEAT oven to 350°F Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Combine all brownie ingredients in large bowl. Beat 50 strokes by hand. Spread in prepared pan. Bake 28 to 32 minutes or until set. Cool completely.
• BEAT 1/2 cup butter and cream cheese in medium bowl until light and fluffy. Add remaining filling ingredients. Beat until smooth. Spread evenly over cooled brownies.
• PLACE frosting ingredients in microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir. Microwave an additional 10 to 15 seconds as needed until melted. Stir until smooth. Pour evenly over filling. Spread carefully to cover.
• REFRIGERATE 1 hour before cutting into bars. Store in refrigerator.

Steps:

• Heat oven to 350° F. Spray 15 regular-size muffin cups with cooking spray.
• In large bowl, mix brownie mix, water, oil and eggs. Fill muffin cups two-thirds full of batter. Bake 15 to 18 minutes or until edges are dry but centers are still slightly soft. Cool 5 minutes in cups, then remove to cooling rack to cool completely while you make frosting.
• In medium bowl, beat Crème de Menthe Frosting ingredients with electric mixer on medium-high speed until smooth and creamy. Add more liqueur a teaspoon at a time if necessary to reach desired consistency. Spread frosting on tops of cooled brownie cups.
• Place Chocolate Glaze ingredients in heatproof bowl set over a saucepan of simmering water. Stir frequently as mixture melts; remove from heat just when no lumps remain. Pour a spoonful over frosting on each cup. Sprinkle with chocolate sprinkles, if desired. Let stand 15 minutes before serving.

Steps:

• Mix flour and sugar in large mixing bowl. Set aside.
• Boil margarine, water, and cocoa. Pour over flour mix.
• Add eggs, buttermilk, soda, and vanilla.
• Beat and pour into greased 9 by 13. Bake at 350° until center is done (approx 30-35 min). Cool.
• While cooling melt the mint chips with the sweetened condensed milk in a small sauce pan. (If you like a lot of mint flavor, add 1 t creme de menthe extract to this).
• Spread over brownies, let cool (you might want to put this in the fridge to make it faster) and then spread with favorite fudge frosting.
• Store in air tight container.
• You might need to refrigerate them because it helps control the gooey!.