Let the Holiday baking begin!  I used to do all my holiday baking in one crazy weekend.  Certainly fun…but the resulting dozens of cookies left me a bit overwhelmed.  Now I take a more moderate approach by baking one recipe each weekend in Dec.  If you’d like a new addition to your holiday cookie repertoire, here you go!  I give you the delicious Grasshopper Bar!

Ingredients

For brownie layer

• 3/4 c unsalted butter
• 10-1/2 oz bittersweet chocolate, finely chopped
• 1-1/2 c brown sugar
• 3 eggs, lightly beaten
• 1-1/4 t vanilla
• 3/4 c flour
• 1/4 c + 2 T unsweetened cocoa powder
• 3/4 t salt

For mint ganache

• 1/2 c heavy cream
• 10 oz white chocolate, chopped
• 2 T green crème de menthe
• 1 t peppermint extract

For chocolate ganache

• 1 c heavy cream
• 10 oz bittersweet chocolate, finely chopped

Make brownie layer:

Preheat oven to 375°F. Melt butter & chocolate with brown sugar in a heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs & vanilla until combined. Whisk in flour, cocoa, & salt until just combined.

Spread batter evenly in baking pan and bake until set & a wooden pick inserted in center comes out with moist crumbs adhering, about 20 min. Cool completely in pan on a rack, about 1-1/2 hrs.

Make mint ganache:

Bring cream to a simmer in a saucepan & remove from heat. Pour over white chocolate in a bowl. Let stand 1 min, then whisk until smooth. Stir in crème de menthe & peppermint extract & chill, covered, stirring occasionally, until thick, about 1 hr.

Make chocolate ganache:

Bring cream to a simmer in a saucepan & remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 min, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 min.

Assemble layers:

Spread mint ganache over top of cooled brownie in a thin even layer, then chill until firm but still slightly sticky, about 30 min.

Spread chocolate ganache over mint & chill until firm, about 2 hrs.

Cut into squares & enjoy!!