Grasshopper Mint Brownies
Our go to brownie recipe, layer up with a sweet mint cream layer, topped off with a milk chocolate ganache. There are no words!
Preparation Time – 30 minutes
Cook Time- 25-30 minutes
Serves – 16
For the Brownies
- 225g Homecook dark 72% Cocoa chocolate
- 60g butter, diced
- 60ml light tasting olive oil or rapeseed oil
- 2 large eggs and 1 egg yolk
- 90g plain flour
- ½ tsp baking powder
For the Mint Cream Layer
- 300g icing sugar
- 150g butter, room temperature*
- 3 -4 drops green food colouring
- 1 tsp peppermint extract
For the Ganache
- 300g Homecook Wonderbar Milk Chocolate, finely chopped
- 150ml double cream
- Preheat your oven to 180C (350F).
- Line a 9 inch square tin with baking paper and lightly grease with spray oil.
- Melt chocolate in the microwave using 30 second increments. Stir in the butter and oil; the butter will melt in the heat of the chocolate.
- Allow the chocolate mixture to cool slightly before whisking in the eggs and egg yolk.
- Sift the flour and baking powder into the chocolate mix, and then transfer to your prepared tin.
- Bake for 25 – 30 minutes; 30 minutes for a firmer brownie, 25 for brownie that is a little fudgier.
- Allow brownies to cool fully in the tin.
- Beat together icing sugar, butter, peppermint extract and green food colouring. Spread over the cooled brownies and place into the fridge for 1 hour or overnight.
- Remove from the fridge while you prepare the ganache.
- Place the chocolate into a large bowl.
- Place the cream into a pot over a medium heat. Bring to the boil and then pour over the chocolate. Cover the bowl with cling film and let it stand for a couple of minutes. Whisk together the cream and chocolate vigorously. If the chocolate is not fully melted, you can place it over a pot of boiling water over a low heat on the stove; just make sure you bowl is heat safe, or place it into the microwave for 10 seconds at a time until melted fully.
- Pour the ganache over the brownies and allow to set before slicing. They should be set and ready for slicing within 15 minutes.
- Store brownies in a sealed container in the fridge for up to 4 days or freeze for up to one month. Best served at room temperature.
*If your butter is still too firm, place it into the microwave for 10 – 20 seconds to make it easier to combine with the icing sugar.