Grasshopper Bars

Name: Grasshopper Bars
Yield: Yield: 12 large Brownies or 24 small Brownies
Cuisine: United States
Ingredients: 1 teaspoon light corn syrup; 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped; 1½ sticks (¾ cup) butter, softened but still cool, cut into small cubes; ½ cup (1 stick) butter, cut into 1 inch cubes; 2 tablespoons heavy cream; ¾ cups flour; 1 teaspoons vanilla extract; 2 tablespoons flour; ¾ cup sugar; 1 teaspoon peppermint extract; ¼ cup firmly packed light brown sugar; ¾ cup milk; 1 tablespoon dark unsweetened cocoa powder (like Valrhona); 3 tablespoons crème de menthe; 6 ounces good-quality dark choccolate (60 to 72%) coarsely chopped; 3 large eggs, at room temperature; ½ teaspoon salt; ½ cup (1 stick) unsalted butter, softened, cut into cubes

Preparation info

Yield:
12
large Brownies

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

The baked grasshopper bar was supposed to be a short-lived experiment, a quirky riff on the minty classic 1950s cocktail with which we are slightly obsessed. The impulse to make it came from a cookbook my mom had stashed away, an ancient tome with an emphasis on Midwestern cuisine. Unfortunately, the only thing it seemed to have going for it was page after page of hideous gelatin-infused recipes, each more gruesome than the one before. Still, something about the grasshopper pie was intrigui