BYU Mint Brownies

Yum, yum, and more yum! 🙂  I love mint brownies, what can I say.  These were quite a treat, of course.   I made this for one of my children’s birthday, instead of a cake.  The said child also doesn’t like nuts (no allergies, just plain dislike).  So, to satisfy my love for nuts, I put some on half of the brownies and left the other half alone.  Win-win!  Enjoy!

For the brownies:
-1 cup margarine
-1/2 cup unsweetened cocoa powder
-2 Tbs honey
-4 eggs
-2 cups sugar
-1 3/4 cups flour
-1/2 Tbs baking powder
-1/2 tsp salt
-1 cup chopped walnuts, optional
For mint icing:
-5 Tbs margarine
-1 Tbs light corn syrup
-2 1/3 cups powdered sugar
-1/2 tsp mint extract
-2 drops green food coloring
-2 Tbs milk
For the chocolate frosting:
-1 stick (8 Tbs) unsalted butter
-4 Tbs unsweetened cocoa powder
-1/3 cup milk
-4 cups powdered sugar
Preheat oven to 350 F.  Coat a 9×13 pan with baking spray (the one with flour and butter).  Set aside.
To make the brownies: melt margarine.  Mix cocoa powder in it.  Allow to cool.  To it, add honey, eggs, sugar, flour, baking powder and salt/  Mix well.  Add nuts, if using.
Pour batter into prepared pan and cook in preheated oven for 35-40 minutes, or until the toothpick comes out clean.  Cool completely.
To make the mint icing: mix margarine with corn syrup and powdered sugar.  Beat until smooth and fluffy.  Add mint extract and food coloring.  Mix well.  Add the milk until smooth.
Pour over cooled brownies.  Place in the freezer for a few minutes, until you’re done making the chocolate frosting.
To make the chocolate frosting: melt butter over low heat.  Stir in cocoa powder and milk.  Bring to a boil, stirring.  Remove from the heat.  Add powdered sugar and stir until well incorporated.  Spread warm frosting over cool brownies.
Cool completely in the fridge before cutting.  Enjoy!
Adapted from a recipe found here.

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