These grasshopper squares have been on my to-bake list for an incredibly long time, but I think I’ve always been a bit put off by the ingredients list – 250g dark chocolate, 200g white chocolate, peppermint extract, green food colouring all bought in one go would be a bit expensive for one batch of brownies!
This week I found myself with a bar each of dark chocolate and milk chocolate that had gone unused the week before, I had peppermint extract leftover from making homemade after eights as Christmas gifts, and green food colouring going back to the crocodile cake I made ages ago, so it seemed fated that it was finally time to give grasshopper squares a go.
I adapted the recipe a bit, more to keep the calorie count down than the cost, and reduced the amounts of chocolate – these are still incredibly rich even when cut into smaller squares than the recipe suggests so I definitely don’t think you miss out on any of the chocolatey goodness by using less!
I though 2 tsp of mint extract would be too overpowering so I added it bit by bit, but actually it was fine and I think I even added a little extra. I changed the top layer to be pure chocolate so it would have a bit of bite to it rather than having three soft layers and I think that worked well too, although it does make them a bit harder to cut neatly.
The pony loves these, and I have to admit I do too – I don’t normally go for things this chocolatey but the mint pulls it all together and makes them rather addictive!
I’m glad I finally got around to making them, and I have a feeling they will be made again…
Grasshopper squares (adapted from BBC Good Food)
For the brownies:
- 100g dark chocolate
- 50g butter
- 2 medium eggs
- 125g caster sugar
- 50g plain flour
- 1/2 tsp baking powder
- 15g cocoa powder
For the topping:
- 150g white chocolate
- 50ml single cream
- 2 tsp peppermint extract
- green gel food colouring
- 125g dark chocolate
Start by melting the dark chocolate and butter for the brownies together and set aside to cool. Whisk the eggs and sugar until pale and fluffy, then pour in the chocolate mixture. Fold in the flour, baking powder and cocoa powder and spread into a greased and lined 8×8″ square tin. Bake at 170 degrees for about 15 minutes, or until cracking at the edges but just set in the middle. Leave to cool in the tin while you make the topping.
Heat the cream until just starting to simmer, then pour over the white chocolate. Stir until all the chocolate has melted and then add in the peppermint extract to taste and enough green food colouring to turn it a pale minty green (I thought I’d added too much green but once it was sandwiched between two dark chocolate layers it was toned down a bit). When the mixture has thickened but it still pourable spread over the brownie base and chill in the fridge to firm up.
Melt the dark chocolate, stirring regularly and checking to make sure it doesn’t get too hot. Working quickly, spread over the mint layer – because it’s been in the fridge it will make the dark chocolate set really fast. Cut into squares using a hot knife then store in the fridge. If they last long enough that is!