Mint Grasshopper Brownies
Since first trying the mint grasshopper brownies at the Wily St Co-op on the East side of Madison, I haven’t been able to fill the void they left. I’m always craving them and can’t keep them within reach for more than a day, and that’s if I buy three or more. Unfortunately, they ring up at about $2 apiece, so buying them in mass breaks the bank. As a result, I set out to find a recipe to replicate these heaven sent mint brownies. Here http://www.thewannabechef.net/2011/01/26/grasshopper-brownies/ at Wannabechef.net, I’ve found a really tasty, and cheaper replacement. Also, I doubled the recipe below to make thicker brownies, and fill a larger pan.
Ingredients(Makes 16 servings):
1 1/4 cup flour(I used gluten-free all-purpose flour)
1/3 cup cocoa powder
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4oz(1/2 cup) chocolate chips
1/4 cup cooking oil
1/4 cup water
2 cups powdered sugar
1 stick butter(or Earth Balance)
1 teaspoon peppermint extract
1 tablespoon butter(or Earth Balance)
8oz(1 cup) chocolate chips
Preheat an oven to 350 degrees. Start by sifting together the first 6 ingredients. Melt down the 4 ounces of chocolate and mix this with the cooking oil. Add that to the flour mixture along with the water and egg and mix to form the batter. Grease an 8×8 cooking pan and spread the batter in. Bake for 25 minutes and let this cool completely.
To make the filling, melt a stick of butter, pour in the peppermint extract and sift in the powdered sugar. This will form a loose filling. Spread it over the cooled brownies in as even a layer as you can.
Lastly, melt 8 ounces of chocolate with a tablespoon of butter and spread this out evenly on top of the peppermint layer. Take care to move quickly and gently so that the peppermint layer and the chocolate don’t get mixed together. Let the top harden completely before cutting into these with a sharp knife.
So far I’ve made this recipe twice, and my first attempt was good, but disappointing because I let them overcook during a lapse of attention. The recipe is made for an 8×8 pan, but during my second attempt, my friend Alyssa and I decided to double the recipe since we used a 9×13 pan. Coincidentally, our brownies were thicker, moister and took a little bit longer to cook. However, in my opinion they were on par with the Co-op’s professionally baked brownies and a great substitute to spending $1.50 per piece of heavenly brownie. Enjoy!!
Feel free to leave comparable brownie recipes, your experience with this recipe or anything constructive.