Grasshopper squares

Grasshopper squares

These mint and brownie layered bars use dark chocolate for a more grown-up flavour

Difficulty and servings

Moderately easy

Makes 9

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 30 mins

plus cooling

Method

  1. To make the brownie layer, heat the oven to 180C/fan160C/gas 4. Line a 22cm square tin with baking parchment, leaving some overhanging so you can lift the whole lot out easily. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
  2. Whisk the eggs and sugar together until the mixture is pale and thickened. Fold the chocolate mixture into the egg mixture then sift over the flour, baking powder and cocoa. Fold this in to give a thick batter. Pour into the tin. Bake for 15-20 minutes, or until the top is cracked but the middle just set. Cool completely in the tin.
  3. To make the mint layer, put the white chocolate in a bowl. Heat the cream until just simmering, then pour over the white chocolate. Leave for a minute then gently stir until the chocolate has melted. Stir in the peppermint and a tiny drop of food colouring so you have a pale mint colour. Leave to chill until thickened then spread on top of the cooled brownie and chill everything in the fridge for 45 minutes.
  4. To make the chocolate icing, put the dark chocolate in a bowl with the syrup and butter. Gently melt in a microwave or in a bowl set over simmering water. Cool until it won't melt the mint layers but is still spreadable, then spread on top of the mint layer. Chill for 1 hour until solid.
  5. Lift the cake carefully onto a board. Peel away the baking paper, trim the edges, then cut into 9 squares with a sharp knife.

PER SERVING

507 kcalories, protein 5.7g, carbohydrate 52.7g, fat 31.9 g, saturated fat 18.3g, fibre 1.1g, salt 0.41 g

Recipe from olive magazine, April 2011.

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Latest comments and suggestions

Results 1-20

  • Binder photo Mandinga

    26 March 2011

    Mandinga rated and commented on this recipe

    5 stars

    A work colleague took one bite and said, 'That's half-way between an After Eight and heaven.' Will definitely be making again.

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  • Binder photo fiona

    27 March 2011

    fiona rated and commented on this recipe

    4 stars

    These went down very well for friends birthday. I addeda more mint coz i wanted stronger flavour and it woked well - nice grown up treat - would def make again. Kept pretty well to.

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  • Binder photo pngmama

    27 March 2011

    pngmama rated and commented on this recipe

    5 stars

    Very Nice!! The only thing I did differently was used a 18x27cm pan as did not have the suggested size. Was better I think as were slightly thinner and worked well as very rich.

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  • Binder photo Fave Recipes

    04 April 2011

    Fave Recipes rated and commented on this recipe

    5 stars

    Made these as one pudding option for Mothers Day, everyone liked them. Could have been a little more minty for our taste so might try mint dark choc for the top next time :o)

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  • Binder photo MdC BC

    10 April 2011

    MdC BC rated and commented on this recipe

    3 stars

    I will definitely repeat this treat again, but next time I better use the tin specified in the recipe. I used a rectangular one, longer, and the result was thinner brownies. This wouldn't have been a problem if I would have checked the cooking time better. The brownie layer turned out to be dry. My brownies are edible, but definitely not what they are supposed to be.

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  • Binder photo Lauralizpin

    14 April 2011

    Lauralizpin commented on this recipe

    Everyone loved them, will be makng them again for sure but agree they could be more minty, will add an extra tsp of extract!

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  • Binder photo carolann

    22 April 2011

    carolann commented on this recipe

    Very enjoyable. My stepson doesn't care for mint so I split the filling in half and just added mint to one half and vanilla to the other. Both were good.

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  • Binder photo Miss W

    30 April 2011

    Miss W rated and commented on this recipe

    5 stars

    Divine!! Cut mine up into much smaller squares then I froze what wasn't instantly gobbles up! Froze and defrosted fine! Will be making again, tomorrow in fact, and will also be trying them with orange extract in the white choc with a little orange food colouring! delicious!

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  • Binder photo tasty stuff

    30 April 2011

    tasty stuff rated and commented on this recipe

    5 stars

    I've made these several times now - but they keep getting eaten !! I might also try making them orangey as Miss W said, or maybe coffee? All I know is my family & friends can't get enough of them !

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  • Binder photo niknac

    03 May 2011

    niknac rated and commented on this recipe

    5 stars

    Delicious - cut into more squares as quite rich

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  • Binder photo julia_bakes

    16 May 2011

    julia_bakes rated and commented on this recipe

    5 stars

    I made these for a bake sale and they went down very well. As suggested I added an extra tsp of peppermint essence and the minty flavour came through nicely. Will definitely make again!

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  • Binder photo CharlieG

    29 May 2011

    CharlieG rated and commented on this recipe

    4 stars

    A great recipe, the minty topping is lovely, but will next time put the topping on my usual brownies as the brownie layer wasn't as nice as the ones I usually make

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  • Binder photo Belkey

    01 July 2011

    Belkey rated and commented on this recipe

    5 stars

    the first time I made these, unfortunately my peppermint extract had been in the cupboard for too long and had gone rancid (whoops!), so my second attempt was done with a new bottle & they were excellent, very impressive.

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  • Binder photo d41d0y

    05 July 2011

    d41d0y rated and commented on this recipe

    4 stars

    These were lovely and I absolutely would make again but I feel they lacked some crunch in the texture. For me, 3 squishy layers was too much. Possible changes I'm considering are chocolate cornflake base, choc shortbread base, adding choc chunks to the brownie, or just using pure melted chocolate on the top instead of the suggested icing. Also thought about making the mint layer orange flavour!

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  • Binder photo RosalindBrooker

    21 July 2011

    RosalindBrooker commented on this recipe

    These were amazing. I too added extra mint to the cream. Have to say though, they took ages to make with all the cooling involved! Next time, I might make the brownies the night before.

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  • Binder photo Bokbites

    22 July 2011

    Bokbites commented on this recipe

    Was a big hit! Bit of an effort to make, but very much worth it. ;-)

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  • Binder photo Bokbites

    22 July 2011

    Bokbites rated this recipe

    5 stars

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  • Binder photo Rose

    24 March 2012

    Rose rated and commented on this recipe

    5 stars

    Lovely! I don't like mint so I added a teaspoon of vanilla essence to the cream layer (and left out the food colouring!) it was lovely! Would make again.

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  • Binder photo Rowena

    27 March 2012

    Rowena rated and commented on this recipe

    4 stars

    These are yummy. I decided not to use mint as the filling as my children aren't keen on mint. Instead I added orange extract to it. I can highly recommend it however, I had to use A LOT of orange extract to get it orangey enough. I will try using the mint next time. I felt like my brownie base was a little over-cooked and not gooey enough but nobody seemed to notice or care as it was smothered in loads of orange and chocolate lovliness! Definately a keeper

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  • Binder photo cakeanyone?

    31 March 2012

    cakeanyone? rated and commented on this recipe

    5 stars

    Really delicious! The cake layer only took 10-15 minutes. May try reducing the amount of butter in thechocolate top layer so it doesn't need so much chilling. Also, used half plain/half white chocolate in the top layer as that was all I had and it was lovely. May just use milk chocolate next time.

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Difficulty and servings

Moderately easy

Makes 9

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 30 mins

plus cooling

Ingredients

FOR THE BROWNIE LAYER

  • 50g butter
  • 100g dark chocolate , chopped
  • 2 eggs
  • 125g golden caster sugar
  • 50g plain flour
  • ½ tsp baking powder
  • 15g cocoa

FOR THE MINT LAYER

  • 200g white chocolate , chopped into pea-sized pieces
  • 100ml double cream
  • 2 tsp peppermint extract
  • mint green food colouring

FOR THE CHOCOLATE ICING

  • 150g dark chocolate
  • 1 tbsp golden syrup
  • 50g butter
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PER SERVING

507 kcalories, protein 5.7g, carbohydrate 52.7g, fat 31.9 g, saturated fat 18.3g, fibre 1.1g, salt 0.41 g

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