Kimberly wrote:
> It would be easier to tell what went wrong if you posted the whole recipe.
> 3/4 cup of powdered sugar isn't going to take much liquid.
> An easy frosting if you like the fudge kind is to take 1/2 stick of butter
> and melt it with 1 ounce of unsweetened chocolate and 1/4 cup cocoa powder.
> Add to 2 cups powdered sugar, adding a little coffee or hot water if it's
> too thick.
> For grasshopper brownies, I made Barb's brownies, then made a cream cheese
> frosting that I added peppermint (you can use spearmint) oil to, and a bit
> of crème de menthe. Then I made a firm ganache and added that over the mint.
> What did you use?

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Thank you for your frosting suggestion, Kimberly. Your method of
starting out with the frosting a little too thick and thinning it
to taste with coffee or hot water sounds reassuring after my "too
thin to begin with and no fixing it" experience.

The grasshopper bars started out with a base of cooked brownies.
The green stuff consisted of 3 cups powdered sugar, 1/3 cup butter,
1/4 cup of milk, 1 teaspoon of peppermint, and food coloring.
Directions were to pour it over the brownies and refrigerate for
15 minutes before pouring a thin thin coating of melted bittersweet
chocolate on top. The green stuff never hardened. I also had
trouble getting the melted bittersweet chocolate to spread. Once
it hit the cooled green stuff, it hardened into a brittle layer.

How did you make your green cream cheese frosting? What is a
ganache?

Again, thank you for taking the time to write.

Michael