Monday, August 29

BYU Mint Brownies

I made these last week for dessert and Ian and Jen asked me to post the recipe. I got it from here, but will repost it here anyway. I used to not be able to make a decent pan of brownies to save my life. I'm not sure exactly what my problem was, but these have turned out really well for me twice :) They're chewy and soft and pretty tasty. I didn't make the mint icing, I just used a chocolate icing recipe that I found here. It's reposted at the bottom also..

BYU Brownies
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)


5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine 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 margarine. 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 to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Homemade Chocolate Frosting

3 cups Powdered Sugar
¾ cups Unsweetened Cocoa Powder
1 stick Butter, Softened
¼ teaspoons Pure Vanilla Extract
¼ cups Whole Milk

Sift together the powdered sugar and cocoa powder, set aside. Cream butter and vanilla, then add 1 cup of the cocoa/sugar mixture to the creamed butter and then add a tablespoon of milk. Mix and repeat this step until all of the cocoa and sugar mixture is combined (adding a tablespoon of milk after every cup of the mixture) until you reach your desired frosting consistency.

* Use more whole milk if you would prefer the frosting thinner. Frosts 1 9×13 cake or brownies!

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