Two Mint Brownie Recipes

Mint BrownieI guess I figure mint brownies are a natural St. Patty’s dessert not because of any Irish affliliation, but because of the green frosting. These are my two favorite. I post the BYU mint brownie recipe because I fell in love with mint brownies there. Although this is supposedly the real deal (from an alumni magazine), I don’t know that it tastes the same as the sheets that come out of BYU catering–but a good enough substitute.

The second recipe is from a family cookbook and I think it’s fantastic. Definitely more butter! The more the merrier . . . Of course, you can simply make  a box of brownies and frost them with these frostings, and have this dessert a little faster (FHE treats this week for us). The picture above is of the BYU mint brownie, minus the chocolate frosting on top, and the green food coloring in the mint frosting.j

BYU Mint Brownies

1 c. butter
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

Mint Icing
5 T. butter
dash of salt
3 T. milk
1 T. light corn syrup
2 1/3 c. powdered sugar
1 t. mint extract
1-2 drops mint food coloring

Melt butter and stir in cocoa. Allow to cool. Add all ingredients except nuts, and mix well, then gently fold in the nuts. [These instructions are the ones from the BYU recipe. I mixed the dry ingredients in one bowl, then combined eggs, sugar, cooled cocoa mixture and honey in another, then combined.] Pour into a greased 9 x 13 pan. Bake at 350 for 25 minutes and cool. [Note: at 25 minutes yesterday, these didn’t seem done, so I let them go an extra 7 minutes, and the end result was pretty dry. I think they must need to be pulled out at 25 minutes to be the right consistency, even though they’ll seem underdone.]

For the icing, soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add extract and 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. Remove from the freezer and carefully add a layer of chocolate icing (if desired).

Diane’s Chocolate Mint Dessert (aka Brownies)

1 c. flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 t. salt
1 1/2 c. Hershey chocolate syrup

Heat oven to 350. Greae 9 x 13 pan. In a bowl, combine flour, sugar, butter, eggs and syrup. Beat till smooth. Pour into pan and bake 25-30 minutes. Cool.

Mint Cream
2 c. powdered sugar
1/2 c. softened butter
1 T. water
1/2-3/4 t. mint extract
3 drops green food coloring

Combine all mint cream ingredients and beat until smooth. Spread on cooled brownies and refrigerate until  cold (1-2 hours).

Chocolate topping
6 T. butter
1 c. chocolate chips

Melt butter and chocolate chips over low heat or in the microwave at 30 second intervals. Pour over chilled dessert and cover and chill 1 hour.


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