There are few things, in my mind, as satisfying as a brownie for dessert. Even with all of the amazing Easter desserts floating around this week I’ll still take a brownie any day of the week. There is just something about the brownie that is perfectly satisfying. They have just the right amount of chocolate, the perfect texture and come in just the right size. That is, you can cut them up to be as big, or small, as you want.
One of my favorite was to dress up a brownie is by adding a peppermint icing with a chocolate topping. A lot of people like to add a little green food coloring to the icing to make them truly grasshopper green, but I leave them natural most of the time. Give these a try and I swear these will become your go-to dessert, just like they’ve become mine.
Grasshopper Brownies
- 2 sticks unsalted butter, melted and cooled
- 6 ounces bittersweet chocolate, finely chopped
- 4 eggs
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extra
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup all-purpose flour
For the icing
- 2 and 1/2 cups confectioners’ sugar
- 3 tablespoons milk
- 3/4 teaspoon peppermint extract
For the topping
- 1 and 1/2 cup semisweet chocolate chips
- 1/2 stick unsalted butter
Directions
Preheat oven to 350 degrees Fahrenheit.
Melt butter and chocolate together. I use the microwave, heating it in short intervals so the butter doesn’t explode. Mix together until fully combined. Cool slightly.
Beat together eggs, vanilla, sugar, and cocoa powder in a mixer until combined. Add chocolate mixer, beat until just combined. Finally, add flour, baking powder, and salt to the chocolate mixture and mix until the batter is totally incorporated. Remember to scrape down the sides of the bowl and the bottom of the bowl to make sure it all comes together.
Pour batter into butter 13×9 baking pan. Bake for 40-45 minutes, or until knife inserted in the batter comes out clean. Allow to cool completely before icing.
To make the mint icing: whisk together confectioner’s sugar, milk and mint extract until completely smooth. Spread a thin layer on top of the cooled brownies.
To make the chocolate topping: Melt chocolate chips and butter in a microwave until chocolate is melted. Swirl together with a wooden spoon and allow to cool slightly. Spread it on top of the mint icing. Cut brownies into squares and serve.
—
Kelsey Banfield is the founder of thenaptimechef.com, a food blog for parents who love cooking and eating great food. She is the producer of The Naptime Chef Cooking Show, found on YouTube and writes for various food publications. Kelsey lives in Southern Connecticut with her husband and young daughter, who still takes afternoon naps.
