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BYU Mint Brownies

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

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 16 brownies

Ingredients

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

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

Instructions

  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