with White Crème de Cacao Ganache
So, my friends, did you have a fun St. Patrick’s Day celebration—either on the day or over the past weekend? Did you treat yourself to something special and Irish to celebrate? I hope so!
We did. Went to our favorite spot for such an occasion and enjoyed every bit and drop of food and drink! There’s always fantastic live music and plenty of dancing. It felt great to “get-up-and-go” since my awful blood clot situation is no longer painful and the swelling has subsided. (The extra aspirin has really helped.) Plus, drinking alcohol can be good for dissolving blood clots. (Seriously. It’s true.) At least I kept telling myself, “This one’s for healing my clot.” 😉 Rationalizing can be a good thing, right?
Do you see those swirls in the Mint Cream Cheese Buttercream on the top brownie in the photos? I struggled with that one pesky brownie as my knife got stuck. As I was working to lift the knife free, I was growling, in my best John Goodman voice from the film, The Big Lebowski, to the thick and fudgy “grabby” brownies, “Dude. Give me my knife back. You’re being very un-Duuude.” But, I really liked the look–that is, imperfect. It is shots like this that catch the light and reveal the type of texture adding interest. I hope you dig those upward swirls of mint buttercream like I do. 🙂
Please forgive me for not posting this special recipe earlier for you for the St. Patrick’s Day holiday. In fact, I almost didn’t post it at all and considered “banking it” for next year. Last week was filled with some strange occurrences that messed with my blogging schedule. Terribly. Then, we had some news on Friday that effectively changed our weekend plans. Life happens, right? There simply was no time to do blog work. Not only that, at the beginning of this week, something else happened. I will share everything in my next post because this one is so incredibly late as it is. Believe me when I say, as I write this, that I’m eager to click that publish button to share this recipe with you!
Let’s talk about these special brownies, Grasshopper Brownies, which you should not wait until next St. Patty’s Day to make! They’re that good.
First, let’s talk about the retro cocktail…the Grasshopper.
The Classic Grasshopper Cocktail
Typically, the grasshopper cocktail consists of equal parts green Crème de Menthe, white Crème de Cacao and fresh cream. The drink is shaken with ice and strained into a chilled cocktail glass.
Variations of the Grasshopper Cocktail include the “Flying Grasshopper” made by substituting vodka for fresh cream, the “Brown Grasshopper” with the addition of coffee, the “Frozen Grasshopper” containing mint ice cream to intensify the mint flavor and dessert quality, and the “Green Genie” containing Crème de Menthe, Crème de Caramel and jasmine-infused vodka. Finally, in North Central US states, especially Wisconsin, Grasshoppers are blended cocktails where the cream is substituted with ice cream. This drink is also known as a “Grasshopper Milkshake” made with mint chocolate chip ice cream, milk and Crème de Menthe and is often served in a very tall glass adorned with a miniature cream-filled chocolate sandwich cookie, such as Oreo®, or topped with the same type of broken cookies.
For the chocolate, cocktail, mint and ice cream lover, these drinks all fit the bill! And, they’re perfect for celebrating St. Patrick’s Day. You know, being green and all. 😉
History of the Grasshopper
“A grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink is derived from its green color, which is provided by the Crème de Menthe. The drink reputedly originated at Tujague’s, a landmark bar in the French Quarter of New Orleans and gained popularity during the 1950s and 1960s throughout the American South.”
Good to know!
Now, let’s get to the brownie part…
In my last post, I shared a special retro brownie recipe from The Big Lug’s great grandmother given to us by his Aunt Sophie—Grandma’s Old-Fashioned Rich Fudge Brownies. These brownies are fudgy, rich and chewy with an incredibly moist interior and a shiny, crackly, flaky top—everything a classic brownie should be. Readers really loved this retro recipe as it is now, officially, Wicked Good Kitchen’s #1 recipe knocking out our Cherry Pie Crumble Bars based on my Mom’s recipe for Homemade Tart Cherry Pie Filling. No easy feat! Also, in just one week, our brownie recipe has been pinned 4K+ times! Imagine that. All of this just proves that classic retro recipes endure and Grandmas and Moms know best. 🙂
Previously, I shared with you my recipe for Mint Cream Cheese Buttercream with a variation for Mint-Chip Cream Cheese Buttercream. Each is very suitable for St. Patty’s Day treats—especially Grasshopper Brownies. This buttercream frosting is wonderful. It is creamy, silky-smooth, melts on your tongue and has a cool mint flavor that is not overpowering. The taste is reminiscent of mint ice cream or mint cheesecake. Again, perfect for our brownies being featured today.
With those two posts, you may have gathered that Grasshopper Brownies were going to make an appearance here on the blog. While I may have “tipped my hand” to y’all, my desire was to still “wow” you. To make my version of these wickedly good brownies different, and because I adore white cacao liqueur, especially the Crème de Cacao by Marie Brizard (called for it in our Red Velvet Cake Martini Cocktail), and white chocolate by Callebaut, I knew that I wanted to top these phenomenal brownies with an equally phenomenal topping.
When naming these beauties, I intentionally left out the word “chocolate”, representing the white chocolate, since “ganache” implies chocolate already is there. Plus, the word “white” is already in the title due to the white Crème de Cacao. Otherwise, the name would be just too long as in “white chocolate ganache with white crème de cacao.” So, White Crème de Cacao Ganache it was. Since I could not find a recipe for White Chocolate Crème de Cacao Ganache (this may be the first in food blogdom), so I just created my own based on a favorite recipe for chocolate ganache with liqueur added.
And, let me tell you…the taste of our White Crème de Cacao Ganache is truly divine and marries perfectly with the deep chocolate flavor of the fudgy brownies and the cool mint flavor of the buttercream. The white Crème de Cacao intensifies the flavor of the white chocolate and does not take away from the creamy texture as one might think. This ganache melts on the tongue and tastes magical on these Grasshopper Brownies. So, today I present to you… Grasshopper Brownies with White Crème de Cacao Ganache. Swoon!
What makes our Grasshopper Brownies with White Crème de Cacao Ganache wicked good? These brownies start with a retro brownie recipe that is fudgy, rich and chewy with an incredibly moist interior and a shiny, crackly, flaky top—everything a classic brownie should be. The brownies are then layered with Mint Cream Cheese Buttercream for the creamiest cool mint buttercream frosting ever. The topping is an irresistible white chocolate ganache infused with Crème de Cacao for an intensified flavor. For Boozy Grasshopper Brownies, we added Irish whiskey to the brownie batter and Crème de Menthe to the Mint Cream Cheese Buttercream as a variation. When all flavors are combined, you’ve got brownie nirvana. What’s not to love?
Do not wait until next St. Patrick’s Day to make these beauties. And, definitely check out our variation for Boozy Grasshopper Brownies when you need an excellent boozy brownie recipe for a special celebration.
Fudgy, rich and chewy classic brownies with creamy Mint Cream Cheese Buttercream and Crème de Cocoa White Chocolate Ganache layers reminiscent of the Grasshopper cocktail.
- 1 recipe Grandma’s Old-Fashioned Rich Fudge Brownies by Wicked Good Kitchen™
- ½ recipe Mint Cream Cheese Buttercream by Wicked Good Kitchen™
- For the White Crème de Cacao Ganache
- 10 ounces (284 grams) white chocolate, such as Callebaut, chopped
- 3 ounces (6 tablespoons/90 ml) heavy cream
- 2 teaspoons (about 9.5 grams) unsalted butter
- 2½ teaspoons (12.5 ml) white crème de cacao, such as Marie Brizard® White Cacao Liqueur
Before preparing White Crème de Cacao Ganache, prepare brownies, Grandma's Old-Fashioned Rich Fudge Brownies. While brownies are cooling, prepare Mint Cream Cheese Buttercream. Frost the brownies evenly with Mint Cream Cheese Buttercream using an angled metal spatula. Chill frosted brownies in refrigerator until frosting is thoroughly chilled and firm, about 1 hour.
Prepare the White Crème de Cacao Ganache
In a medium heatproof bowl set over a saucepan containing shallow water (or in a double boiler), place chopped white chocolate and cream. Stir frequently over simmering (not boiling) water until melted and smooth. Remove pan from heat; immediately add butter and crème de cacao liqueur. Stir until fully incorporated and smooth. Carefully remove bowl or insert of double boiler using oven mitts if needed. Set aside to cool slightly (about room temperature) and thickened.
Pour White Crème de Cacao Ganache over Mint Cream Cheese Buttercream topping by starting in the center. Then, spread evenly with an angled metal spatula. Return brownies to the refrigerator to chill until ganache is firm, about 45 minutes to 1 hour.
Use the foil on sides of pan to lift brownies out of pan. Carefully transfer to cutting board. Peel foil from sides and cut brownies into squares using a sharp chef’s knife. (I like to dip the knife under warm to hot running tap water, then carefully dry the knife between each cut.) Store brownies in airtight container in refrigerator.
Tips:Preparation time does not include chilling time. For Gluten Free Option: As stated in our recipe for Grandma’s Old-Fashioned Rich Fudge Brownies, substitute 1 cup sifted (120 grams) Cup4Cup (C4C) Gluten-Free Flour for the regular all-purpose wheat flour called for in the recipe. C4C is available at Williams-Sonoma. Variation for Boozy Grasshopper Brownies: Prepare Grandma’s Old-Fashioned Rich Fudge Brownies. Immediately from the oven, drizzle 2 tablespoons of Irish whiskey evenly over the top of warm brownies. (Don’t worry. The top will dry as the brownies cool.) Cool completely in pan. Prepare ½ recipe of ‘Grasshopper’ Mint Cream Cheese Buttercream (a variation of Mint Cream Cheese Buttercream), which incorporates Crème de Menthe. With the White Crème de Cacao Ganache topping, this recipe variation contains booze in each of the brownie layers. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.