Grasshopper Squares

Grasshopper Squares were part of the cover spread of the December 2005 issue of Gourmet, and I had to try them when I saw them.

I first made these last year, using Baker's chocolate and borrowed Creme de Menthe. This year, I put some creme de menthe in our cart at the liquor store and now have my very own bottle. We also upgraded to even fancier chocolate. The mint ganache turned out better using the Valrhona chocolate than it did with the Ghirardelli last year, but that's the only place I really noticed a difference.

Also, the brownie cooks through in less than 20 minutes, so I learned that last year too. My mint ganache set much quicker this year due to some changes I made in measurements, in addition to the change in ingredients, but since I'm not sure of the exact measurements, I don't want to modify the original recipe.