Tuesday, March 17, 2009
Mint and chocolate together is one of my favorite flavor combinations and this knock-off of BYU's famous mint brownies combines them just perfectly. Enjoy them as a fun Saint Patty's day treat or for a bit of Cougar nostalgia! Go Cougs!
1 cup butter
1/2 cup cocoa
2 Tbs. honey
2 cups sugar
1-3/4 cups flour
1/2 Tbs. baking powder
1/2 tsp. salt
1 cup chopped walnuts
5 Tbs. butter
dash of salt
1 Tbs. light corn syrup
2-1/3 cups powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
3 Tbs. milk
CHOCOLATE PAN FROSTING
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup milk
4 cups powdered sugar, sifted
1. Melt butter and mix in with 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° for 25 minutes. Cool.
(Don't overcook yours like I did.) :)
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.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time (~ 15 minutes) to stiffen the icing.
4. Prepare chocolate frosting: Melt butter in a medium saucepan over low heat, 2-3 minutes. Stir in cocoa powder and milk. Bring to a boil, stirring, and then remove from heat. Stir in powdered sugar until frosting is thickened and smooth.
Pour and spread warm frosting on top of the layer of mint frosting. Let them cool before cutting.