My husband John played football for BYU several years ago. BYU gave the football players around $35 a week on their student cards to buy food on campus or at the local Creamery store. The Creamery had a burger and shake joint on one half of the store and grocery store on the other half.
The deal was they had to spend their money by Saturday night or it was wiped clean off their card. So every Saturday night the Creamery was full of football players trying to use the last of their money. Sometimes John would just buy burgers for everyone that was with us or we would buy $30 worth of these mint brownies sitting in the bakery case to take back to our apartment and eat while we hung out.
These brownies are famous in Utah. I had to post them because they are GREEN. They are rich. One will do ya. I just changed a couple of things in this recipe: I used butter instead of margarine and pecans instead of walnuts. They brought back a lot of memories…


4.67 from 6 votes

BYU Mint Brownies

Minty green brownies studded with nuts are a perfectly decadent weekend dessert.


  • 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
Mint Icing
  • 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
Chocolate Frosting:
  • 5 Tablespoons unsalted butter, softened
  • dash of salt
  • 1 tablespoon milk
  • 1 tablespoon light corn syrup
  • 2 1/3 cups powdered sugar
  • 1/3 cup cocoa


  1. 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.
  2. 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.

  3. For the Chocolate Frosting: Add the butter, salt, corn syrup and powdered sugar to a bowl. Beat until smooth and fluffy. Add coco. Mix until smooth. Add milk gradually until the consistency is a little thinner than cake frosting. Spread chocolate icing over mint icing