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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownie
8 oz unsweetened chocolate
2/3 cup unsalted butter
6 large eggs
1/2 tsp vanilla extract and salt
1 1/4 cups sugar
1 cup flour
2 tbsp each brandy and creme de cacao
Creme de Menthe Filling
4 tbsp unsalted butter, room temperature
1 egg yolk
3/4 cup powdered sugar
3 tsp green creme de menthe
In a saucepan, melt chocolate and butter. Blend well and let cool to room temperature. Lightly spray 2 (9 inch) square baking pan and line with parchment paper. Combine next 4 ingredients and beat until blended. Add flour and beat for 1 minute. Beat in chocolate mixture and liqueurs. Pour batter into pan and bake for about 20 minutes or a wooden toothpick inserted from the edge of the cake comes out barely moist. Cool on a rack at least 2 hours.
Loosen the edges from the sides of the pan and invert onto a plate. Peel away from the paper. Prick the cake at 1 1/2 inch intervals with a wooden toothpick and evenly sprinkle with creme de cacao. Let brownie stand an hour, then chill for easier filling.
While the brownies are chilling, make the Filling by combining the ingredients until smooth and creamy. If mixture seems to stiff, add a little more creme de menthe. Chill slightly before milling brownies.
Spread filling evenly on one layer and top it with the other, glossy side up. Press gently to even out filling. Chill until firm, 4-6 hours. With a sharp knife, trim edges of brownie and cut into 4 strips. Turn strips on their sides and cut each strip into 7 bars, wiping knife blade with a damp town on their sides to show filling.
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GRASSHOPPER BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownie
8 oz unsweetened chocolate
2/3 cup unsalted butter
6 large eggs
1/2 tsp vanilla extract and salt
1 1/4 cups sugar
1 cup flour
2 tbsp each brandy and creme de cacao
Creme de Menthe Filling
4 tbsp unsalted butter, room temperature
1 egg yolk
3/4 cup powdered sugar
3 tsp green creme de menthe
In a saucepan, melt chocolate and butter. Blend well and let cool to room temperature. Lightly spray 2 (9 inch) square baking pan and line with parchment paper. Combine next 4 ingredients and beat until blended. Add flour and beat for 1 minute. Beat in chocolate mixture and liqueurs. Pour batter into pan and bake for about 20 minutes or a wooden toothpick inserted from the edge of the cake comes out barely moist. Cool on a rack at least 2 hours.
Loosen the edges from the sides of the pan and invert onto a plate. Peel away from the paper. Prick the cake at 1 1/2 inch intervals with a wooden toothpick and evenly sprinkle with creme de cacao. Let brownie stand an hour, then chill for easier filling.
While the brownies are chilling, make the Filling by combining the ingredients until smooth and creamy. If mixture seems to stiff, add a little more creme de menthe. Chill slightly before milling brownies.
Spread filling evenly on one layer and top it with the other, glossy side up. Press gently to even out filling. Chill until firm, 4-6 hours. With a sharp knife, trim edges of brownie and cut into 4 strips. Turn strips on their sides and cut each strip into 7 bars, wiping knife blade with a damp town on their sides to show filling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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