The combination of dark, rich chocolate and refreshing, cool mint gives me hope… hope that happy marriages really are possible. Case in point: these grasshopper brownies. What a truly beautiful union of flavors and textures. It brings a tear to my eye.
I was inspired by a Gourmet recipe by way of Smitten Kitchen, but decided to swap out their brownie for HBIC Alice Medrich’s version. Despite its use of chocolate in powder, rather than bar, form, these babies are full-on fudgy. They make a perfect partner to the intense chill of a white chocolate-mint ganache. A topping of melted dark chocolate sends these over the top. Be warned, these treats are decidedly not photogenic (and I am decidedly not a food stylist) — but what does it matter, when they taste so undeniably good?
Like witnessing a couple in love, these have the power to totally uplift others’ moods. They’re great for gatherings, as a small square of this decadent dessert goes a very long way. Make, share, spread the word: true love does exist.
While the recipe might be a bit more time-intensive than others, you can make a big batch, store them (they keep incredibly well!), and dole them out throughout the season. The recipes, as noted below, made enough for three separate holiday get-togethers.
Alice Medrich’s best cocoa brownies
Recipe at Smitten Kitchen, doubled
Adapted from Gourmet, at Smitten Kitchen
- 1/2 cup heavy cream
- 10 oz fine-quality white chocolate chips
- 2 1/2 tablespoons peppermint extract
- Heat heavy cream in double boiler until barely simmering.
- Pour heavy cream over white chocolate in a separate bowl. Mix together until smooth and even.
- Add in peppermint extract and mix until thoroughly combined.
- 10 ounces of fine chocolate
- Sea salt, to taste
- Melt chocolate in double boiler and mix until a creamy consistency is achieved.
- Pour over brownies and wait one minute, until chocolate cools and begins thickening. Sprinkle sea salt sparingly.