Grasshopper Squares

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• 3/4 cup unsalted butter
• 10 1/2 ounces fine-quality bittersweet chocolate, finely chopped (not extra-bitter or unsweetened and no more than 60% cacao if marked)
• 1 1/2 cups packed light brown sugar
• 3 large eggs, lightly beaten
• 1 1/4 teaspoons vanilla
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened dutch cocoa, plus
• 2 tablespoons unsweetened dutch cocoa
• 3/4 teaspoon salt
• 1/2 cup heavy cream
• 10 ounces fine-quality chocolate, chopped
• 2 tablespoons green creme de menthe
• 1 teaspoon peppermint extract
• 1 cup heavy cream
• 10 ounces fine-quality bittersweet chocolate, finely chopped (not unsweetened)

Recipe

• 1 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 with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. butter foil.
• 2 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.
• 3 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.
• 4 make mint ganache: bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. pour over 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.
• 5 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.
• 6 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.
• 7 spread chocolate ganache over mint and chill until firm, about 2 hours.
• 8 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 inch off each side). cut dessert into squares and peel from foil.
• 9 cooks' notes:.
• 10 • squares keep, layered between sheets of wax paper or parchment, chilled in an airtight container 3 weeks.