“Too much of a good thing can be wonderful.” Mae West was so right when she said these words. In fact, I think she had this magnificent Grasshopper Cheesecake Brownie in mind when she came up with her world famous one-liner.
This is a brownie… And a cheesecake… And a grasshopper pie… All rolled into one deliciously decadent treat. It is in-your-face grandeur and home-made comfort at the same time. It is heaven on a plate.
Everyone loves the incredibly intense chocolaty flavour of brownies (if you don’t, there is definitely something wrong with you…) Everyone loves the fresh and tangy palate-cleaving creaminess of the cheesecake (If you don’t, you may want to see a doctor…) And everyone loves the extraterrestrial green of the minty grasshopper pie. (If you don’t, frankly, you might want to book a room in the Cuckoo’s nest. )
Still not convinced? (Shame on you!) Then just try it out for yourself and you will realize that this is indeed baking perfection.
Grasshopper Cheesecake Brownie
For the brownie:
• 2 eggs
• 250gr caster sugar
• 60gr plain flour
• 50gr cocoa powder
• 125gr butter, melted
For the grasshopper cheesecake:
• 2 eggs
• 300gr cream cheese
• 70gr caster sugar
• 2 tbsp mint syrup
• 100gr white chocolate, melted
• Green food colouring
1. Preheat the oven to 170°C and line a 23cm loose-bottomed cake tin with baking parchment.
2. For the brownie, put the eggs and sugar in a bowl and beat until light and fluffy. Sift in the flour and the cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Spoon the mixture in the cake tin.
3. For the grasshopper cheesecake, put the cream cheese, mint syrup and sugar in a bowl and mix on low speed until smooth. Pour in the melted chocolate and stir well. Add the eggs, one at a time, and mix until everything is combined and your batter is smooth and glossy. Stir in the food colouring until you get a nice green hue. (grasshopper worthy 😉 )Pour the cheesecake mixture on to the brownie .
4. Bake in the oven for 35-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges.
5. Leave to cool completely and refrigerate for at least one hour (this will intensify the flavours even more!)