Cooking and Serving: 40 minutes | 9 brownies
Ingredients
1/8 teaspoon baking soda to neutralize the acid. | 3 ounces bittersweet or unsweetened chocolate, chopped | 9 tablespoons (126 g) unsalted butter, chopped
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 9 brownies
Ingredients
1/8 teaspoon baking soda to neutralize the acid.
3 ounces bittersweet or unsweetened chocolate, chopped
9 tablespoons (126 g) unsalted butter, chopped
¾ cup (105 g) gum-free gluten free flour blend
¾ cup (60 g) Dutch processed cocoa powder, (See Recipe Notes)
¼ teaspoon kosher salt
½ cup (100 g) granulated sugar
¾ cup (164 g) packed light brown sugar
2 (100 g) eggs, at room temperature, beaten
1 tablespoon pure vanilla extract
2 tablespoons (1 fluid ounce) heavy cream, at room temperature
6 ounces white chocolate
2 tablespoons (24 g) virgin coconut oil, melted
9 ounces sweetened condensed milk
1 teaspoon peppermint extract or crème de menthe flavoring
Green gel food coloring (optional)
Instructions
BAKE THE BROWNIE LAYERS
Place the chopped chocolate and chopped butter in a small, heat-safe bowl and.
melt, stirring occasionally in a double-boiler or in the microwave in.
30-second bursts at about 80% power, stirring in between bursts until melted.
Set the bowl aside to cool briefly.
In a large bowl, place the flour blend, cocoa powder, salt, and granulated.
sugar, and whisk to combine well.
Add the brown sugar, and mix to combine, breaking up any lumps.
Create a well in the center of the dry ingredients and add the melted.
chocolate and butter mixture, eggs, vanilla, and cream, and mix to combine.
The batter will be thick but smooth
Divide the batter evenly among the two prepared baking pans (each pan will.
have about 380 grams of batter).
Using a moistened spatula, spread the batter in each pan into an even layer.
Place the pans in the center of the preheated oven and bake, rotating the pan.
once during baking, for about 20 minutes.
The brownies are done when they no longer glisten at all and are firm to the.
Remove from the pan and allow the brownies to cool completely in the pans.
MAKE THE FILLING
Melt the white chocolate in a double boiler or in the microwave in 30-second.
bursts at about 80% power, stirring in between bursts.
In a small bowl, place the sweetened condensed milk, melted coconut oil, mint.
flavoring, and the optional food coloring. Mix to combine well.
The mixture should be smooth and thickly pourable, but it will begin to.
thicken if you allow it to sit.
ASSEMBLE AND SLICE THE BROWNIES
Pour the fudge mixture over one of the layers of cooled brownies still in the.
pan, and shake to distribute it in an even layer.
Remove the remaining brownie layer from that pan, peel away the foil, and.
place the brownie layer on top of the fudge layer in the pan. Press gently to.
Place the pan in the refrigerator and chill until the fudge is firm, at least.
Once the fudge layer is set, slice and serve in 9 equal portions.
For easier slicing, place the assembled brownies in the freezer for a few.
ASSEMBLE AND SLICE THE BROWNIES
Pour the fudge mixture over one of the layers of cooled brownies still in the.
pan, and shake to distribute it in an even layer.
Remove the remaining brownie layer from that pan, peel away the foil, and.
place the brownie layer on top of the fudge layer in the pan. Press gently to.
Place the pan in the refrigerator and chill until the fudge is firm, at least.
Once the fudge layer is set, slice and serve in 9 equal portions.
For easier slicing, place the assembled brownies in the freezer for a few.
Notes
* ¼ teaspoon kosher salt
* ½ cup (100 g) granulated sugar
* ¾ cup (164 g) packed light brown sugar
* 2 (100 g) eggs, at room temperature, beaten
* 1 tablespoon pure vanilla extract
* 2 tablespoons (1 fluid ounce) heavy cream, at room temperature
* 6 ounces white chocolate
* 2 tablespoons (24 g) virgin coconut oil, melted
* 9 ounces sweetened condensed milk
room temperature or a bit warmer
* 1 teaspoon peppermint extract or crème de menthe flavoring
* Green gel food coloring (optional)
* Preheat your oven to 350°F.
* Line two 8-inch heavy-duty aluminum foil and spray with cooking oil spray. Set the pans
BAKE THE BROWNIE LAYERS.
* Place the chopped chocolate and chopped butter in a small, heat-safe bowl and
melt, stirring occasionally in a double-boiler or in the microwave in
30-second bursts at about 80% power, stirring in between bursts until melted
* Set the bowl aside to cool briefly.
* In a large bowl, place the flour blend, cocoa powder, salt, and granulated
sugar, and whisk to combine well.
* Add the brown sugar, and mix to combine, breaking up any lumps.
* Create a well in the center of the dry ingredients and add the melted
chocolate and butter mixture, eggs, vanilla, and cream, and mix to combine.
The batter will be thick but smooth.
* Divide the batter evenly among the two prepared baking pans (each pan will
have about 380 grams of batter).
* Using a moistened spatula, spread the batter in each pan into an even layer.
* Place the pans in the center of the preheated oven and bake, rotating the pan
once during baking, for about 20 minutes.
* The brownies are done when they no longer glisten at all and are firm to the
* Remove from the pan and allow the brownies to cool completely in the pans.
* Melt the white chocolate in a double boiler or in the microwave in 30-second
bursts at about 80% power, stirring in between bursts.
* In a small bowl, place the sweetened condensed milk, melted coconut oil, mint
flavoring, and the optional food coloring. Mix to combine well.
* The mixture should be smooth and thickly pourable, but it will begin to
thicken if you allow it to sit.
ASSEMBLE AND SLICE THE BROWNIES.
* Pour the fudge mixture over one of the layers of cooled brownies still in the
pan, and shake to distribute it in an even layer.
* Remove the remaining brownie layer from that pan, peel away the foil, and
place the brownie layer on top of the fudge layer in the pan. Press gently to
* Place the pan in the refrigerator and chill until the fudge is firm, at least
* Once the fudge layer is set, slice and serve in 9 equal portions.
* For easier slicing, place the assembled brownies in the freezer for a few
If you don’t have Dutch processed cocoa powder, use natural unsweetened but add
1/8 teaspoon baking soda to neutralize the acid.
Nutrition information is automatically calculated, so should only be used as an
Gluten free grasshopper brownies are decadent double layer fudgy brownies filled
with a simple mint-flavored fudge.
free grasshopper brownies are decadent double layer fudgy brownies filled with a
simple mint-flavored fudge.