Mint Brownies

Tomorrow is St. Patrick's Day...are you ready to impress your friends and family with a green treat or table setting?  If not, look no further.  This is the dessert you need to make to celebrate Leprechaun Day.  Mint Brownies aka BYU brownies.  These brownies are moist and minty and very rich.  They set up nicely and are a breeze to make.   Try them today...I mean it...tomorrow is St. Patrick's Day!

Mint Brownies
*adapted from BYU Dining

1 cup butter
1/2 cup cocoa
2 Tbs. honey
4 eggs
2 cups sugar
1 3/4 cup flour
1/2 Tbs baking powder
1/2 tsp. salt
1 cup chopped walnuts, optional
Mint and Fudge icing, either 12 oz can or use recipe below

Mint Icing
5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. mint extract (or peppermint)
1-2 drops green food coloring

Chocolate Fudge Icing
4 Tbs. Cocoa
3 Cups powdered sugar
4 Tbsp butter, softened
2-3 Tbsp. milk
1 tsp. Vanilla

Melt margarine and mix in cocoa. Allow to cool.  Add honey, eggs, sugar, flour, baking powder, and salt.  Mix well.  Add nuts.  Pour batter into a greased 9-by-13 baking pan.  Bake at 350 degrees for 25-30 minutes.  Cool.

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

Spread mint icing over 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.

Prepare Fudge icing:  In mixing bowl, mix cocoa and powdered sugar.  Add softened butter, milk and vanilla.  Beat until smooth.  Cool until set.




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