Patience Young Grasshopper

I loved Karate Kid when it came out.  The 1984 version that is.

 

Wow – was it really that long ago?

 

Every time I hear the word Grasshopper, I think of Pat Morita.

It’s no different with these Grasshopper Bars…

 

I am thinking of his wise ways right now!

 

I could have used his wisdom when it came to taking pictures for this post…

 

they were all terrible, hence the lack of detailed photos.

 

I am very sorry.

 

Anyhoo… as you know I visited Baked and tried a Grasshopper Bar while there.

 

At the request of my mother-in-law who loves Chocolate and Mint, I made the Grasshopper Bar recipe from Baked Explorations.

 

Dare I say, I thought mine tasted better?  I don’t know why – they just did.

 

Admittedly I didn’t follow the recipe exactly – almost exactly – but not to the tittle.

 

Why?

 

Well, I was being cheap and didn’t want to use high-end cocoa, or 11 oz of high quality chocolate when the Ghirardelli 60% I buy is sold in 4 oz. blocks, nor did I feel like buying Crème de Menthe because I was never going to use it all up.

 

The differences are minor and as I said I actually thought my bar tasted better.

 

Please forgive me Mr. Lewis and Mr. Poliafito.

 

The bars are a three-step process…

 

Print this Recipe

 

Brownie Base

 

3/4 c. all-purpose flour

1/2 t. salt

1 T. Hershey’s unsweetened cocoa powder

4 oz. Ghirardelli 60% Bittersweet Chocolate chopped

1/2 c. unsalted butter cut into 1 inch chunks

3/4 c. sugar

1/4 c. light brown sugar (just scooped, not packed)

3 large eggs at room temperature

1 t. vanilla extract

 

Butter the sides and bottom of a glass 9 x 13 pan and line the bottom with a sheet of parchment paper.  Butter the parchment.

 

Whisk the flour, salt, and cocoa powder into a bowl and set aside.  Place a glass bowl in a skillet with simmering water (my double boiler) and add the chopped chocolate and butter.  Stir.  Once the chocolate and butter are melted turn off the burner (but keep the bowl in the water) and whisk in the sugars.  Remove the bowl from the skillet and whisk in the three eggs.  Whisk in the vanilla.  Fold the flour mixture into the chocolate mixture with a spatula just until combined and pour into the parchment lined pan. Smooth out the mixture and bake at 325 degrees Fahrenheit for 12 to 15 minutes.  Rotate half way through baking. Remove from the oven when slightly underdone and let cool completely.

 

Mint Buttercream

 

3/4 c. sugar

2 T. flour

3/4 c. 1% milk

2 T. heavy cream

3/4 c. unsalted butter, softened but cool, cut into 1 inch chunks

2 t. peppermint extract

3 to 5 drops Green food coloring

 

In a medium saucepan, whisk in the sugar and flour.  Add the milk and cream and cook over medium heat, whisking until thickened (about 5 minutes).

 

Pour this mixture into the bowl of a stand mixer with the paddled attached.  Beat on high for  5 minutes or until cool.  Add the butter and beat on medium to high speed until light and fluffy, about 10 minutes.  Add the peppermint extract and food coloring and beat again for 1 minute.  Spread this buttercream evenly over the brownie base and refrigerate while making the glaze, 30 minutes or longer.

 

Chocolate Glaze

 

4 oz. Ghirardelli 60% Bittersweet Chocolate chopped

1 t. light corn syrup

6 T. unsalted butter cut into 1 inch chunks

 

In the same double boiler used with the buttercream (after being washed and dried of course), combine the chocolate, corn syrup and butter.  Whisk continuously and once melted remove from heat and whisk vigorously for 1 minute to cool.  Pour the chocolate over the chilled buttercream, rotate the pan to let the chocolate run across the entire surface. Refrigerate for at least an hour.

 

When ready to serve, remove from the refrigerator, let sit at room temperature for 10 to 15 minutes and then cut into bars with a warm knife.

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