Grasshopper Brownies Supreme

Three layers of Christmas-cookie-tray magic. A dense fudge brownie base, a pale green cream cheese and creme de menthe filling that tastes like a Junior Mint on steroids, and a poured chocolate ganache top that cracks when you cut through it.

The brownie starts from a mix, which keeps this whole production weeknight-doable despite looking like a pastry shop number. The middle layer is where most recipes flop, but whipping the margarine and cream cheese together first before adding the powdered sugar and liqueur gets you that silky, not-grainy texture.

Give the brownies a full cool before layering or the filling melts straight into them. And let the ganache rest 15 minutes off the heat before pouring so it thickens just enough to stay put on top.

Pro Tips

• Line the pan with parchment sling-style. Grasshopper bars are soft and fussy to lift cleanly otherwise.
• Chill the brownies before the filling goes on. Room temperature is not enough, you want them fridge-cold so the butter in the filling stays firm.
• Pour the ganache in a spiral from the center out and tilt the pan instead of spreading with a knife, you get a smoother top.
• Wipe your knife between every cut with a hot wet towel. Three layers of different textures cling to a dirty blade.

Variations

• Swap creme de menthe for peppermint extract (½ teaspoon) plus a drop of green food coloring if you want it alcohol-free.
• Sub butter for margarine in both the filling and ganache for a richer, more modern flavor.
• Crush Andes mints on top of the warm ganache for extra mint kick and a little visual pop.