So as St Patrick's Day is coming up, ever one to embrace a theme I thought I would share with you a Grasshopper Brownies recipe! The minty green filling is probably about the only tenuous connection to St Patrick's Day, but I'm an eighth Irish so that's my excuse! I've been obsessed with traybakes, bars and brownies recently, anything with layers! These fudgy brownies are topped with a smooth mint buttercream and a dark chocolate ganache. Minimum fuss, maximum taste!
Ingredients -
2 eggs
115g unsalted butter
200g granulated sugar
2 tsp vanilla extract
21g cocoa powder
pinch of salt
95g plain flour
For the mint frosting -
210g icing sugar
2 tbsp double cream
1 tsp peppermint extract
1 tbsp green colouring
For the ganache -
120ml double cream
100g dark chocolate
Method -
1. Preheat the oven to 170 degrees C/Gas Mark 3. Grease and line a 8x8" baking tin with parchment paper.
2. To make the brownies, in a small bowl, beat the eggs, set aside. Melt the butter in a microwavable bowl. In a large bowl mix the butter, sugar, vanilla, cocoa powder and salt. Then fold in the flour. Pour mixture into the prepared tin and bake for 20 minutes or until a skewer inserted in the middle comes out clean with a few crumbs. Leave to cool in tin for 10 minutes, transfer to a wire rack to cool completely.
3. While the brownies are cooling, make the frosting. Beat the butter until light, add in the icing sugar and cream, peppermint extract, green colouring and mix until smooth and combined. Spread the frosting over the cooled brownies. Allow to chill when you make your ganache.
4. To make the ganache, heat up the double cream in the microwave, about 1 minute until almost boiling. Pour over the chocolate in a heatproof bowl, stir until melted and combined. Pour over the chilled brownies and spread evenly. Allow to chill for 30 minutes before removing from the tin and cutting into squares.
I've saved this post for next weekend, they look incredible! xx
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