If you've ever been to BYU and had the privilege of eating their mint brownies, you might be so excited about me posting this recipe that you are giggling and bouncing up and down. Well, hold still so you can read this, okay?
Time Needed: 4 hours (including cooling time)
Level of difficulty: intermediate
Brownies: 1 c margarine, 1/2 c cocoa, 2 T honey, 4 eggs, 2 c sugar, 1 3/4 c flour, 1/2 T baking powder, 1/2 t salt, 1 c. chopped walnuts (optional)
Mint icing: 5 T margarine, dash of salt, 3 T milk, 1 T light corn syrup, 2 1/3 c powdered sugar, 1/2 t mint extract, 1-2 drips green food coloring Chocolate icing: 1/2 c cocoa, 1/3 c milk, 1 1/2 t vanilla, 6 t softened butter, 2 2/3 c powdered sugar
Directions: Melt margarine and mix in cocoa. Allow to cool and add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9x13 pan. Bake at 350 for 25 minutes, or until toothpick inserted int he middle comes out clean. Allow to cool completely before frosting.
Prepare the mint icing: soften margarine, add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk while mixing and mix until consistency is just thinner than cake frosting. Spread over cooled brownies. Stick brownies in the freezer for 10-15 minutes to let icing harden.
Prepare the chocolate icing: cream the butter, add sugar and cocoa and mix. Add milk, mixing the whole time. Add vanilla and mix. Take brownies out of the freezer and spread chocolate icing on the top. Allow to harden and serve.