No matter how hard you deny it, everyone has their favorite Girl Scout cookie… preferred in leaps & bounds more than all the rest. Mine has always been, and most likely always will be, the Grasshopper. Cooking by the Book has bombarded me by slapping that minty/chocolately tastebud delight in to a gooey brownie situation. Excuse me while I foodgasm.
Ingredients below // recipe & image via Cooking by the Book
Ingredients:
For the brownie bar:
- ¾ cups flour
- ½ teaspoon salt
- 1 tablespoon dark unsweetened cocoa powder
- 5 ounces good quality dark chocolate (6-72%), coarsely chopped
- ½ cup (1 stick) butter, cut into 1-inch cubes
- ¾ cup sugar
- ¼ cup firmly packed light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the buttercream:
- ¾ cup sugar
- 2 tablespoons flour
- ¾ cup milk
- 2 tablespoons heavy cream
- 1 ½ sticks (¾ cup) butter, softened but still cool, cut into small cubes
- 3 tablespoons crème de menthe
- 1 teaspoon peppermint extract
For the chocolate glaze:
- 6 ounces good quality dark chocolate (60-72%) coarsely chopped
- 1 teaspoon light corn syrup
- ½ cup (1 stick) unsalted butter, softened, cut into cubes
