BYU Mint Brownies

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In honor of both St.Patrick's day and March Madness I've decided to post something green and collegiate. Enter BYU's Mint Brownies. Remember these?! If you hail from the college down south you're running to the kitchen to assemble the ingredients before you even finish reading this. Yes, they're that good. So good even Ute fans will love them, I promise.

You can cheat and use boxed brownie mix and a tub o' chocolate frosting from the store, but you must, must, must make the mint frosting exactly as stated. It is amazing. Life changing. Ok, maybe not exactly life changing, but it sure does make this brownie special. 

BYU Mint Brownies

• 1 cup margarine
• 1/2 cup cocoa
• 2 Tbsp. honey
• 4 eggs
• 2 c. sugar 
• 1 3/4 c. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. chopped walnuts {I omitted these}
• 12 oz. chocolate icing {store bought or combine 2 cups powdered sugar, 1/4 cup butter, softened, 1/4 cup cocoa and 2-4 TBSP milk. Whisk.}

Mint Icing

• 5 Tbsp. margarine
• dash of salt
• 3 Tbsp. milk
• 1 Tbsp. light corn syrup
• 2 1/3 cup powdered sugar
• 1/2 tsp. mint extract {NOT peppermint!!}
• 2-3 drops green food coloring 

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 1 hour.

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.

Place cooled brownies in the freezer for about 20 minutes. Then spread Mint icing on top. Return iced brownies to the freezer for about 30 minutes to stiffen the icing. Spread with a thin layer of chocolate icing.

If you want to cut pretty squares, place back in the freezer for about 10 minutes before slicing.

Enjoy!