Monday, October 24, 2011

BYU Mint Brownies

For all of the Cougars reading this, I know the title of this post is enough to sell you on the recipe. Go make it. For anyone else, these brownies are divine. Heavenly. I wish I could bottle up my mom's reactions when she eats some of my food. I brought a pan of these over to her house last week and before we had even eaten dinner, she sneaked a peak under the foil to look at the mint brownies. Her knees buckled and she kind of shook her body with excitement. So funny. 

Growing up, these brownies were such a treat every time we went to Utah and now, it's nice to know I can make them in my own home.

From BYU Dining via The Girl Who Ate Everything

YIELD: one 9x13-inch pan of brownies
PREP/COOK TIME: 90 minutes; COOL TIME: 1 hour


{for the brownies}:

1 cup margarine or butter, melted
1/2 cup cocoa
2 Tablespoons honey
4 eggs
2 cups sugar
1 3/4 cup flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts (optional--I keep them out)
12 oz. chocolate icing (make your own or purchase from the store)

{for the mint icing}:

5 Tablespoons margarine or butter, softened
dash of salt
3 Tablespoons milk
1 Tablespoon light corn syrup
2 1/3 cups powdered sugar
1/2 teaspoon peppermint extract
1-2 drops green food coloring (again, optional--I left it out)


Start by making the brownies. Pre-heat oven to 350 degrees.

Melt the margarine or butter and stir in the cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. If using, add nuts. Pour batter into a greased 9x13 inch baking pan. Bake for 25 minutes. Cool. (Though it may be tempting, resist putting brownies in the freezer or fridge to cool as this will dry them out slightly. Let them cool naturally at room temperature.)

Prepare the mint icing. Soften margarine or butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add peppermint extract and (if using) food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.


1 comment:

Elise said...

There must have been something in the air... I made these on Sunday! And have been sneaking pieces every time I walk by the fridge. :)