I am well known at work for being the birthday treat baker. My friend Brooke requested a "mint-flavored" dessert for her birthday. I immediately thought grasshopper brownies and this is what I came up with! These are a little tricky to cut. The best way I have found to not crack the chocolate ganache on top is to run a sharp knife under hot water, dry it, then cut. Repeat heating the knife before each cut. Brooke loved how they turned out!
Ingredients:
1 box Ghirardelli brownie mix
Mint filling:
1/2 cup butter, softened
3 ounces cream cheese, softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon mint extract
4-5 drops green food coloring
Ganache:
1/3 cup butter
1 cup chocolate chips
Preparation:
1. Bake brownies according to package directions in an 8x8 pan. Cool completely.
2. Make filling. Cream together butter and cream cheese until smooth.
3. Gradually blend in powdered sugar. Add vanilla, mint extract and food coloring. Blend until combined.
4. Spread filling over cooled brownies.
5. Microwave 1/3 cup butter and chocolate chips in microwave-safe bowl on high for 30 seconds. Stir. Microwave for another 15 seconds. Stir until smooth. Pour evenly over filling.
6. Cover and refrigerate for at least 3 hours before cutting and serving.
Ingredients:
1 box Ghirardelli brownie mix
Mint filling:
1/2 cup butter, softened
3 ounces cream cheese, softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon mint extract
4-5 drops green food coloring
Ganache:
1/3 cup butter
1 cup chocolate chips
Preparation:
1. Bake brownies according to package directions in an 8x8 pan. Cool completely.
2. Make filling. Cream together butter and cream cheese until smooth.
3. Gradually blend in powdered sugar. Add vanilla, mint extract and food coloring. Blend until combined.
4. Spread filling over cooled brownies.
5. Microwave 1/3 cup butter and chocolate chips in microwave-safe bowl on high for 30 seconds. Stir. Microwave for another 15 seconds. Stir until smooth. Pour evenly over filling.
6. Cover and refrigerate for at least 3 hours before cutting and serving.