HL Bakeshop’s Grasshopper Brownies
- 8 oz egg whites
- 1 lb + 1 1/2 cups sugar, divided
- 1 3/4 lb unsalted butter, divided
- 1/2 cup creme de menthe
- 2 Tbsp peppermint extract
- 2 Tbsp cocoa powder
- 1 ¼ cup all-purpose flour
- 1 tsp salt
- 23 oz dark chocolate chips, divided
- ½ cup brown sugar
- 5 eggs
- 2 tsp vanilla
- 3/4 cup heavy cream
Start by making the buttercream. Place egg whites and 1 lb sugar in a medium bowl, and whisk well to combine. Set the bowl over a pan of simmering water. Heat egg white mixture until very hot and the sugar has dissolved, stirring often. The mixture will have foam on the top but when whisked it will be loose and transparent. Strain this mixture into the bowl for a stand mixer. Use the whisk attachment and beat on low until stiff peaks form and the bottom of the bowl no longer feels hot to the touch. Add 1 1/4 lb butter 4 oz at a time, beating for 30 seconds after each addition. After all the butter has been added, increase the speed beat for 1-2 minutes, or until the buttercream has come together. Remove 4 cups of the buttercream (if any remains, save it for another use!) and mix in the creme de menthe and peppermint extract until well combined and fluffy. Set aside but keep at room temperature.
Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper. Sift the cocoa powder into a small bowl. Add the flour and salt and whisk to combine. Combine 11 oz chocolate chips and remaining 1/2 lb butter in a medium bowl. Place over a pan of simmering water and melt, stirring occasionally. When completely melted and with the bowl still sitting over the simmering water, whisk in the remaining sugar and brown sugar. Remove the bowl from the heat and add three of the eggs. Whisk until completely incorporated. Add the remaining two eggs and the vanilla and whisk until smooth. Fold in the dry ingredients. Pour batter into rimmed baking sheet and smooth top. Bake 10-15 minutes or until a toothpick inserted into the center comes out with a few crumbs adhering. Do not overbake! Let cool.
While cooling, make ganache. Heat cream to simmering in a medium saucepan. Lower heat and add the remaining chocolate chips. Let stand until softened (about 2 minutes). Whisk until smooth.
Once brownies are cool, spread the mint buttercream evenly over the brownies and chill until firm. When cold, top with warm ganache. Return to the fridge to chill before cutting and serving.