Thursday, February 21, 2008

BYU Mint Brownies

This brownie packs more pounds on BYU co-eds than anything else (well maybe the fudge does a little more damage.) But that only because the fudge is in a more public place. You have to know where to go to get the mint brownies. Once you discover them, they are addicting. BYU published this recipe in their magazine a while back and I have been making them ever since.

WARNING: Make them for an event, not just to munch on. You will eat until they tray is gone. Plan to share them, unless of course, you WANT to eat the whole pan.

Use your own favorite brownie recipe (or mix) and about 12 oz. of your favorite chocolate frosting.

5 Tablespoons margarine

Dash of salt

1 Tablespoon light corn syrup

2 1/3 cup powdered sugar

½ teaspoon mint extract

2 drops green food coloring

3 Tablespoons milk

Bake brownies as directed in a 9 x 13 pan. Cool completely. 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.

Spread mint frosting 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.

Here is the original brownie recipe as well, although any recipe works well. The key is the mint.


MAKES ONE 9-BY-13 PAN OF 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.)

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