Inspired by true Grasshopper Squares that I made growing up, these are a less dense and chewier version. Also fun and quick to make! (But require overnight of cooling, so make them the day before the party!) If you’re looking for another way to mix mint and chocolate, I’d suggest my Chewy Mint Chocolate Cookies.
Total time: 10 hours (working time: 15 minutes). Makes one 9×9″ pan of squares.
Materials: 1 mixing bowl; measuring vessels; 9×9″ pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Brownie layer:
- 3 oz chocolate
- 2 tbsp water
- 3 tbsp almond butter
- ⅓ cup (3.7 oz) cooked black beans
- 1 tbsp flax seeds
- 3 Medjool dates
Mint layer:
- 5 oz white chocolate
- 3 tbsp water
- 1 tsp peppermint extract
- (Optional) green food coloring
Chocolate layer:
- 5 oz dark chocolate
- 3 tbsp water
Instructions:
- Preheat oven to 350˚F.
- Combine brownie ingredients (3 oz chocolate, 2 tbsp water, 3 tbsp almond butter, ⅓ cup (3.7 oz) cooked black beans, 1 tbsp flax seeds (ideally crushed, but I’ve used them whole), 3 Medjool dates) in a processor. Transfer to buttered 9×9″ pan and bake at 350˚F for 7 minutes.
- In a Pyrex measuring cup, combine 5 oz white chocolate and 3 tbsp water. Melt in the microwave. Add 1 tsp peppermint extract and optional food coloring. Add water if necessary to get spreading consistency. Pour and spread onto brownie layer. Allow to cool.
- In a Pyrex measuring cup, combine 5 oz dark chocolate and 3 tbsp water. Melt in the microwave. Add water if necessary to get spreading consistency. Pour and spread onto white chocolate layer.
- Place grasshopper square in refrigerator overnight. Allow to warm slightly, then cut into squares to serve.
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