BYU Mint Brownies

Brownie layer

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

MINT ICING
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

Chocolate Icing (can also use a can of store frosting)

3 cups powdered sugar

1/3 cup margarine, softened

1/3 cup cocoa powder

1 tsp vanilla

approximately 2 TBS milk

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. While waiting, mix up the chocolate frosting (dump all ingredients in bowl except milk and beat with mixer. Add milk to consistency desired - not as stiff at mint layer). Remove from the freezer and carefully add layer of chocolate icing.

YUMMY!

Some people don't like mint brownies because the mint flavor is overpowering. Who wants to think of toothpaste when eating dessert?? Not so with these - it's minty,but not overkill. Although I'm a BYU grad, I don't know if I ever had a BYU mint brownie in Provo.