Grasshopper Bars
Mar. 13th, 2006 07:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rebeccmeisterFor a friend, who asked for my recipe of grasshopper bars:
The grasshopper bar. An elusive species, and yet so delicious when stalked, pounced upon, and viciously slaughtered and eaten. It's basically a modification of brownies. The ingredients:
Brownies:
4 oz. unsweetened baking chocolate (the higher the cacao content, the better)
3/4 C (1.5 sticks) butter
2 C sugar
3 eggs
1 tsp. vanilla
1/2 C milk
1.5 C flour
Preheat thine oven to 350 degrees Fahrenheit. Grease thee thy 9x13-inch baking pan. Get thine ridiculous affectation of a speech impediment over with and proceed with the rest of the recipe. Heat the chocolate and butter until just melted. Stir the sugar into the chocolate until well blended. Mix in the eggs, vanilla and milk. Blend in the flour. Pour in the well-greased pan and bake for 30-35 minutes until a toothpick comes out with fudgy crumbs.
Frosting, part 1: Where exact quantities end and approximations begin:
a chunk of powdered sugar
somewhere between 3/4 and 1 stick of butter at about room temperature (but don't lie to me--if it isn't quite that warm, it will still be okay)
some creme de menthe (nothing says "yummy dessert" like some al-kee-haul!)
Blend the powdered sugar and butter. Then add creme de menthe until you have a nice frosting consistency. Apply to brownies. This usually works best if the brownies have had ample time to cool. But if you're a bit short on time, go ahead and frost them right away. It won't be as manageable, but your goal is to get the frosting pretty level.
Throw the whole business in the refrigerator. I know, everything smells like delicious chocolate, but you must resist in the name of even more delicious grasshopper bars. When the brownies and minty layer are nice and cold, prepare the final layer of chocolate:
4 oz or more or less unsweetened chocolate
1/2 to 3/4 stick butter (err towards the lower side here)
Melt chocolate and butter until it's nice and runny. Pour over the top of the minty layer. Try to spread it out nicely. After all of the chocolate is pooled on top of the minty layer, you can pick up the pan and tilt it to get the chocolate to spread out evenly all across the mint. Put the whole enchilada back in the refrigerator for a while, until the chocolate layer solidifies. Then you can slice up the grasshopper bars and take them out of the pan. They taste best when they have warmed up a little bit (but not so much that chocolate gets everywhere...unless you want it to.).
The grasshopper bar. An elusive species, and yet so delicious when stalked, pounced upon, and viciously slaughtered and eaten. It's basically a modification of brownies. The ingredients:
Brownies:
4 oz. unsweetened baking chocolate (the higher the cacao content, the better)
3/4 C (1.5 sticks) butter
2 C sugar
3 eggs
1 tsp. vanilla
1/2 C milk
1.5 C flour
Preheat thine oven to 350 degrees Fahrenheit. Grease thee thy 9x13-inch baking pan. Get thine ridiculous affectation of a speech impediment over with and proceed with the rest of the recipe. Heat the chocolate and butter until just melted. Stir the sugar into the chocolate until well blended. Mix in the eggs, vanilla and milk. Blend in the flour. Pour in the well-greased pan and bake for 30-35 minutes until a toothpick comes out with fudgy crumbs.
Frosting, part 1: Where exact quantities end and approximations begin:
a chunk of powdered sugar
somewhere between 3/4 and 1 stick of butter at about room temperature (but don't lie to me--if it isn't quite that warm, it will still be okay)
some creme de menthe (nothing says "yummy dessert" like some al-kee-haul!)
Blend the powdered sugar and butter. Then add creme de menthe until you have a nice frosting consistency. Apply to brownies. This usually works best if the brownies have had ample time to cool. But if you're a bit short on time, go ahead and frost them right away. It won't be as manageable, but your goal is to get the frosting pretty level.
Throw the whole business in the refrigerator. I know, everything smells like delicious chocolate, but you must resist in the name of even more delicious grasshopper bars. When the brownies and minty layer are nice and cold, prepare the final layer of chocolate:
4 oz or more or less unsweetened chocolate
1/2 to 3/4 stick butter (err towards the lower side here)
Melt chocolate and butter until it's nice and runny. Pour over the top of the minty layer. Try to spread it out nicely. After all of the chocolate is pooled on top of the minty layer, you can pick up the pan and tilt it to get the chocolate to spread out evenly all across the mint. Put the whole enchilada back in the refrigerator for a while, until the chocolate layer solidifies. Then you can slice up the grasshopper bars and take them out of the pan. They taste best when they have warmed up a little bit (but not so much that chocolate gets everywhere...unless you want it to.).
