Grasshopper squares from Gourmet Magazine, December 2005 (page 94)

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Notes about this recipe

  • Rutabaga on December 16, 2014

    More candy than brownie, these squares are super rich. I made them for the first time last year, and my mint ganache was a little too soft, so when I tried to spread the chocolate ganache (which was thicker) on top, it made a mess and I wound up mixing the two together as I spread it. It was ugly, but tasty. This year I put the bars with just the mint ganache layer in the freezer until fairly firm, and gently heated the chocolate ganache before spreading, to make it just soft enough to top the mint layer without melting it. Really, you shouldn't chill the chocolate ganache at all, or you'll end up with the same problem I had last year. Let it cool to the point where it is room temperature, yet still very soft and spreadable. I had run out of cream, so substituted a mix of crème fraiche and whole milk for the chocolate ganache, which worked great.

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