This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.
In lieu of a green drink this year for St. Patrick’s Day, I decided to do you all a favor and create something you’ll want even more. Also, that you can eat. And, yes, there’s booze in there. And some green.
We’re making Grasshopper Brownies today with Kerrygold Irish Cream. Based on the components of the classic dessert cocktail, The Grasshopper, these decadent brownies are minty, chocolatey, boozy, and so that no one goes into a sugar coma, small batched. A Grasshopper cocktail includes crème de menthe, crème de cacao, and cream, all of which in some form are found in these brownies. So hopefully it goes without saying, but 21+ please!
These brownies might look like a labor of love, THREE layers! But rest assured, they come together pretty easily. Let’s look at each layer for a minute. First, the base of this dessert is the brownie, which, in my opinion, is the essential layer to all of this. Because I wanted this to be a small batch recipe and only yield about 8, 2″ pieces, I looked to my favorite brownie recipe from Dessert for Two. It only requires one bowl, the microwave does some of the heavy lifting, and it’s just so fudge-y and delicious. This is also the Kerrygold Irish Cream Layer which tics two of the Grasshopper ingredients: chocolate and cream. The flavor of the Kerrygold is present, but doesn’t overpower the brownie itself. I wanted to make sure it was balanced and not too boozy.
Next you have two different chocolate layers: the green mint layer with crème de menthe, and the chocolate top layer. These require a little more patience and a little stove-top stirring. The green layer can be achieved by one of two ways. Your first option is to add green crème de menthe. Second, you can use peppermint extract (or clear crème de menthe) with green food coloring. If crème de menthe in any color is hard to come by where you are, then peppermint extract can be found through online retailers. And for the final layer, you can optionally add in some crème de cacao to the ganache although I found it chocolate enough for my tastes. Both these layers will set up firm, but not hard.
Note: if you’d like a clean cut, keep these refrigerated until right before cutting. Then, run your knife under hot water, dry and immediately make your cut. Repeat for each cut or when there is brownie buildup on the knife. You can skip these steps if you don’t care if the chocolate layer runs a little into the green.
Now, will this be the most amazing dessert to bring to your St. Patrick’s Day party? Yes, probably. Will people ooh and ahh about what you made? Definitely. Will you be able to leave with a few spare brownies? I doubt it. But you can make more next week too. Let’s get baking!
Kerrygold Irish Cream Grasshopper Brownies
Adapted from Dessert for Two
4 tablespoons unsalted butter, diced
1/2 cup granulated sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/2 cup Kerrygold Irish Cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
1/4 cup all-purpose flour
- Preheat the oven to 325, and line a 9 x 5-inch loaf pan with parchment paper. In a microwave-safe bowl, combine the butter, sugar and cocoa powder. Microwave for 30 seconds on HIGH. Stir, and microwave for another 30 seconds on HIGH.
- Stir the mixture very well, and then add the Kerrygold Irish Cream, salt, and vanilla. Stir to cool batter. Next, add in the egg, and stir until its incorporated.
- Finally, add the flour, and stir until combined. Spread the batter into the prepared pan. Bake for 23 minutes, or until a toothpick inserted comes out with fudge crumbs clinging to it. The surface of the brownies is shiny when done and starting to crack. Leave brownies in the pan for assembling the Mint Layer.
In a double boiler over medium heat, combine white chocolate and cream. Stir until chocolate is fully melted. Remove from double boiler and stir in creme de menthe (or peppermint extract) and green food coloring if using. Chill for 30 minutes.
Chocolate Top Layer
In a double boiler over medium heat, combine chocolate and butter. Stir until chocolate is fully melted. Remove from double boiler. Chill for 30 minutes.
To finish assembly, spread chilled mint layer evenly over brownie layer. Chill 15 minutes. Spread chilled chocolate layer evenly over mint layer. Refrigerate at least two hours or overnight. Cut into squares and serve.