Grasshopper Squares (makes about 100 cookies) – from Gourmet, Dec 2005

Active time: 1 hr Start to Finish: 5 hr

Brownie Layer

1 ½ sticks unsalted butter

10 ½ oz fine-quality bittersweet chocolate (no more than 60% cacao) finely chopped

1 ½ cups packed light brown sugar

3 large eggs, lightly beaten

1 ¼ teaspoons vanilla

¾ cup all purpose flour

¼ cup plus 2 Tablespoons unsweetened Dutch-process cocoa powder

¾ teaspoon salt

Mint ganache

½ cup heavy cream

10 oz fine-quality white chocolate chopped

2 Tablespoons green crème de menthe

1 teaspoon peppermint extract

Chocolate ganache

1 cup heavy cream

10 oz fine-quality bittersweet chocolate finely chopped

Make brownie layer

Put oven rack in middle position and preheat oven to 375 F. Lightly butter a 13 by 9-inch baking pan and line it with 2 criss crossed sheets of foil, leaving a 2 inch overhang on both sides. Pam foil. Melt butter and chocolate with brown sugar in a 3 quart 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 comes out with moist crumbs adhering about 20 minutes. Cool completely in pan on a rack about 1 ½ hours.

Make mint ganache

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

Make chocolate ganache

Bring cream to a simmer in a 2 to 3 quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 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 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 overhand. Run a heavy knive under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil. Squares keep layered between sheets of wax paper chilled in an airtight container 3 weeks.

December, 2005 – yummy! and really rich!