Must I really say how amazing these brownies are?

Don't they look beyond delicious?

Do I have to tell you to go make these?

Right.
Now.

Grasshopper Brownies

Ingredients

For Brownie

• 1 1/2 stick unsalted butter
• 10 1/2 oz semi-sweet chocolate
• 1 1/2 cups packed light brown sugar
• 3 large eggs
• 1 1/4 tsp vanilla
• 3/4 cup flour
• 3/4 tsp salt
• 1/4 cup plus 2 tbs unsweetened dutch-process cocoa powder

For mint ganache

• 1/2 cup heavy cream
• 10 oz fine-quality white chocolate (I just used chips and it worked out great0
• 2 green creme de menthe
• 1 tsp peppermint extract

For chocolate ganache

• 1 cup heavy cream
• 10 oz bittersweet chocolate

Preheat oven to 375 and lightly butter a 13- by 9- inch baking pan. Place foil along bottom leaving enough to hangover the edge on both sides and grease the foil to prevent stick.

Melt butter and chocolate with brown sugar over moderate heat. Continue until smooth, mixing it every once in a while. Remove from heat and whisk in eggs and vanilla. Once combined mix in flour, cocoa, and salt.

Spread batter in baking sheet and bake for 20 minutes. Cool for about 1 1/2 hours.

For the mint ganache heat the cream in a pan. Once heated pour over top of white chocolate chunks. Let sit for about a minute then mix with a whisk. Add the peppermint and creme de menthe. Cover and put in fridge to thicken, about and hour. Mix every once in awhile

For chocolate ganache do the same procedure by heating the cream and pouring on the chocolate. Let chill for 30 minutes, mixing every once in awhile.

To assemble, spread the mint ganache over the brownies. Then chill for about 30 minutes. Spread chocolate ganache on next and chill until firm, about 2 hours.

Lift dessert out of pan and cut into bite-size pieces!

This recipe is courtesy of SmittenKitchen