Best Mint Brownies

What a week, filled with magical memories of BYU and their outrageously divine Best Mint Brownies. My husband is most appreciative of just about anything I fix for him, especially when I bake.  This brownie is the most requested recipe by BYU alumni.  Chewy, nutty, and minty, he remembers first having these and falling hard for Mint Brownies when he dined at the Y’s Cannon Center Cafeteria  50+ years ago!

Best Mint Brownies

For the first time we were able to attend BYU Education Week together this summer.  We have attended many programs and activities through the years, but never a packed week of classes. He’s shared stories and experiences with me that I’ve never heard before.  He earned his masters degree and lived in Provo for 6 years, but not with me. It’s been a blast, such fun together, so I made him some of his favorite brownies, to show my thanks and love.

According to Chas, most people make a mint brownie with too much, overpowering, mint icing.  He remembers them with just a thin layer of mint icing and then a thicker finishing fudgy, chocolate icing layer.  He also likes them with walnuts, but if you’re not nuts about them, it’s OK to leave them out.

Mix and bake the brownies in a 9×13″ baking pan for 25 minutes.  While they are baking mix up the mint and chocolate icings. When the brownies have baked, remove them from the oven and cool completely on a wire rack.  Spread a thin layer of mint icing on the brownies and place them in the freezer to firm up for 15 minutes.  Remove from the freezer and top with the chocolate icing.  I like to place them in the freezer for about 10 more minutes and then remove and cut to 24 squares.

Now, I challenge you to eat just one!!!

5 from 1 reviews

Best Mint Brownies

 

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Prep time

65 mins

Cook time

25 mins

Total time

1 hour 30 mins

 

Stir up some mint filled memories from BYU when baking Best Mint Brownies. They are moist, chewy, filled with chunky walnuts and topped with mint and chocolate icing. This is BYU most requested recipe by alumni. I wonder why...enjoy!!!

Author: Renée

Recipe type: Dessert

Cuisine: American

Serves: 24 brownies

Ingredients

Brownies

• 1 cup butter
• ½ cup cocoa
• 2 Tablespoons honey
• 4 eggs
• 2 cups sugar
• 1¾ cup flour
• ½ Tablespoon baking powder
• ½ teaspoon salt
• 1 cup chopped walnuts

MINT ICING

• 5 Tablespoons butter
• dash of salt
• 3 Tablespoon milk
• 1 Tablespoon light corn syrup
• 2⅓ cup powdered sugar
• ½ teaspoon mint extract
• 1-2 drops green food coloring

CHOCOLATE ICING

• 5 Tablespoons butter
• dash of salt
• 3 Tablespoons milk
• 1 Tablespoon light corn syrup
• 2⅓ cup powdered sugar
• ⅓ cup cocoa

Instructions

BROWNIES: Preheat oven to 350 degrees. Melt butter 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.

MINT ICING: Soften butter. 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 a thin layer of mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

CHOCOLATE ICING: Soften butter, add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add cocoa, mix until smooth. Add milk gradually until the consistency is a little thinner than cake frosting. Remove brownies from the freezer and carefully add a layer of chocolate icing. Cut and serve.

Notes

Recipe, BYU Today Alumni Magazine

3.5.3208