MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grasshopper Squares
 Categories: Cookies, Chocolate, Desserts, Alcohol
      Yield: 72 Cookies
 
MMMMM-----------------------BROWNIE LAYER----------------------------
    3/4 c  Unsalted butter
 10 1/2 oz Bittersweet chocolate;
           - fine quality, fine chopped
  1 1/2 c  Light brown sugar; packed
      3 lg Eggs; lightly beaten
  1 1/4 ts Vanilla
    3/4 c  All-purpose flour
    1/4 c  Unsweetened cocoa powder;
           - +2 tb, Dutch process
    3/4 ts Salt

MMMMM------------------------MINT GANACHE-----------------------------
    1/2 c  Heavy cream
     10 oz White chocolate;
           - fine quality, chopped
      2 tb Green crème de menthe
      1 ts Peppermint extract

MMMMM---------------------CHOCOLATE GANACHE--------------------------
      1 c  Heavy cream
     10 oz Bittersweet chocolate;
           - fine quality, fine chopped
 
  Equipment: an offset spatula
  
  Brownie Layer:

  Put oven rack in middle position and preheat oven to 375°F/190°C.
  Lightly butter a 13x9" baking pan and line with 2 crisscrossed
  sheets of foil, leaving a 2" overhang on all sides. Butter foil.
  
  Melt butter and chocolate with brown sugar in a 3 qt heavy saucepan
  over moderate heat, stirring occasionally, until smooth. Remove
  from heat. Whisk in eggs and vanilla until combined. Whisk in
  flour, cocoa, and salt until just combined.
  
  Spread batter evenly in baking pan and bake until set and a wooden
  pick inserted in center comes out with moist crumbs adhering, about
  20 minutes. Cool completely in pan on a rack, about 1-1/2 hours.
  
  Mint Ganache:

  Bring cream to a simmer in a 2 to 3 qt saucepan and remove from
  heat. Pour over white chocolate in a bowl. Let stand 1 minute, then
  whisk until smooth. Stir in crème de menthe and extract and
  chill, covered, stirring occasionally, until thick, about 1 hour.
  
  Chocolate Ganache:

  Bring cream to a simmer in a 2 to 3 qt saucepan and remove from
  heat. Pour over bittersweet chocolate in a bowl. Let stand for
  1 minute, then whisk until smooth. Chill, covered, stirring
  occasionally, until thick, about 30 minutes.
  
  Assemble Layers:

  Spread mint ganache over top of cooled brownie in a thin even layer
  using offset spatula, then chill until firm but still slightly
  sticky, about 30 minutes.
  
  Spread chocolate ganache over mint and chill until firm, about
  2 hours.
  
  Lift dessert out of pan using foil overhang. Run a heavy knife
  under hot water and wipe dry, then trim edges of dessert, 1/4" off
  each side. Cut dessert into squares and peel from foil.
  
  Notes:

  Squares keep, layered between sheets of wax paper or parchment,
  chilled in an airtight container 3 weeks.
  
  We recommend Droste unsweetened cocoa and Lindt bittersweet
  chocolate for this particular recipe.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  Recipe FROM: Gourmet Magazine, Dec 2005
  
  Formatted by: Dave Drum, May 07, 2009
  
  Uncle Dirty Dave's Archives
 
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