Grasshopper Bars

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This was good, but not amazing. It gets an 8. It’s not crazy fancy, but it’s a solid dessert. I got this from the book “Baked” by Matt Lewis and Renato Poliafito. The brownie based was really great, and then the buttercream recipe they provided totally failed, and the glazed was beautiful but too buttery. So, I made my own peppermint mousse, which was awesome, and next time I would put on a plain ganache. Here is the recipe:

Brownies base:

3/4 cup flour
1/2 tsp. salt
1 Tbs. cocoa
5 oz. chocolate
1/2 cup butter
3/4 cup sugar (I did a scant 2/3)
1/4 cup brown sugar
3 eggs
1 tsp. vanilla

You melt the chocolate and butter, add sugar, add eggs and whisk just until combined. Add vanilla, and then dry ingredients, w hich you fold in until just barely combined. You bake it at 325 for about 12-15 minutes, and this goes in a 9x13 pan. The toothpick will have some crumbs on it.

Peppermint Mousse

Cream cheese
1/3 cup sugar
pinch salt
1 Tbs. milk
1 and 1/4 tsp. peppermint extract
1 1/2-1/3/4 cups unwhipped cream

For the glaze, it was 6 oz. chocolate, 2 tsp. corn syrup, and 1/2 cup butter. I think it needs cream and less butter.

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