MINT CHOCOLATE BARS

The grasshopper is a famous flavor combination that appears in both drink and pie forms, and for good reason; mint and chocolate are never a bad pair. I took my brownie recipe, added a generous layer of mint buttercream, and then topped things off with a silky smooth layer of chocolate ganache. I find a small square is the perfect way to enjoy these, although it is almost impossible to eat just one. makes 12 large or 24 small bars

1 recipe Brownies, cooled completely and refrigerated in the pan for 30 minutes

MINT BUTTERCREAM

1 cup (227 g) unsalted butter, room temperature

2 tablespoons crème de menthe

1 teaspoon pure vanilla extract

½ teaspoon mint extract

Pinch salt

2 cups (226 g) confectioners’ sugar

1 recipe Chocolate Ganache, cooled to room temperature

FOR THE MINT BUTTERCREAM: In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the crème de menthe, vanilla, mint extract, and salt and beat on medium to combine. Turn the mixer to low and slowly add the confectioners’ sugar, mixing until combined. Scrape down the sides of the bowl and beat on medium-high until fluffy and light, 5 to 7 minutes.

TO ASSEMBLE AND SERVE: Spread the mint filling evenly on top of the chilled brownies. Return the pan to the fridge and chill for 1 hour. Pour the cooled ganache over the top of the chilled buttercream and, using an offset spatula, spread it in an even layer. Return the pan to the fridge for 1 hour.

Remove the pan from the fridge and let sit 10 minutes before cutting, to allow the glaze to soften slightly. Cut into squares and serve.

NOTE: If you don’t particularly care for the crispy edges on your brownies, slice them off before frosting and coating the bars.