BYU Mint Brownies
It’s about time for a giveaway. I just wanted to say thank you for all your comments and support. Thanks for sending me your yummy recipes and trying out mine. Since it’s St. Patrick’s Day I thought I would give away these green stoneware bakers found at Sur La Table.These dishes would be great for Easter coming up. I want to buy some for myself! Just leave a comment before Thursday night at 10:00 PM (EST) to qualify for the giveaway. Only one entry per person. If you feel comfortable leave your email address or if you don’t I will find a way to track you down. Duh…duh…dunnnnn.
This giveaway is closed.
St. Patrick’s Day Giveaway and BYU Mint Brownies
- 1 cup butter
- 1/2 cup cocoa
- 2 Tablespoons honey
- 4 eggs
- 2 cup white sugar
- 1 3/4 cup flour
- 1/2 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans
- 12 oz . chocolate icing (Use your own icing recipe or purchase some chocolate frosting.)
- 5 Tablespoons butter
- dash of salt
- 3 Tablespoons milk
- 1 Tablespoon light corn syrup
- 2 1/3 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1-2 drops green food coloring
Preheat oven to 350 degrees. Melt butter 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 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 (very important step I realized since I was impatient). Remove from the freezer and carefully add a layer of chocolate icing. We liked ours stored cold in the refrigerator or you can store them at room temperature.
Source: BYU Dining