Grasshopper brownies (mint brownies)

Grasshopper browniesA chocolate brownie base followed by a mint layer and topped with a dark chocolate glaze…. These bars require a little effort and also require chilling time. The mint layer is softer than the chocolate glaze layer so it is worth carefully cutting the chocolate glaze first and then running the knife through the rest of the layers.

Makes 24 slices|Baking time 30-35 minutes + chilling time|170 degrees C

Utensils required: Wooden spoons|Measuring cups & spoons & scale|Saucepans| 20x30cm tin

Brownie base
100 grams dark chocolate
120 grams unsalted butter
1 cup (220 grams) castor sugar
3 large eggs
1/2 cup (75 grams) plain flour
3 tablespoons cocoa powder

  1. Preheat oven to 170 degrees C
  2. Grease and line a 20×30 cm baking tin
  3. Melt chocolate and butter over boiling water, remove from heat
  4. Add sugar and mix, then add eggs and mix with a wooden spoon until combined
  5. Add flour and cocoa powder and mix until just combined
  6. Bake for 30-35 mins until top looks papery
  7. Cool in tin and then pop in the freezer for at least 1 hour before topping with the mint filling

Mint filling
1/2 cup (110 grams) castor sugar
1/3 cup (40 grams) cornflour
1 cup whole milk
Knob of unsalted butter
1 teaspoon peppermint extract
70 grams white chocolate
Green food colouring

  1. Mix sugar and cornflour together and add milk in a medium saucepan
  2. Cook over medium heat until thick, stirring constantly. Once mixture begins to boil it should be thick within 1 minute
  3. Remove from heat, add butter and white chocolate. Stir until smooth
  4. Stir in peppermint extract and green food colouring (add a little food colouring at a time until desired colour is achieved)
  5. Cool completely and spread over brownie base
  6. Place in the freezer for 1 hour

Chocolate glaze
100 grams dark chocolate
50 grams unsalted butter
1 teaspoon golden syrup

  1. Heat all ingredients over a very low heat until melted
  2. Leave to cool before spreading on mint layer
  3. Work quickly when spreading on mint layer, ideally you still want the chocolate glaze cool but not cold so it is easy to spread
  4. Leave to set completely

Notes When slicing into bars, cut the chocolate layer first before running the knife through the mint and brownie layer as the chocolate layer might crack. Wipe the knife clean between each slice. I also like to trim the edges before cutting into slices