Blast From My BYU Past

 

Almost anyone who has ever been to the Wilkinson Center and the Cougar Eat (whether you attended BYU or not) has tried a BYU mint brownie...and if you haven't, you have probably heard of them. Well, in my BYU alumni email, they shared the recipe one fine day and I am going to share it with you as well.

They didn't divulge their whole recipe. That's probably how they preserve the legacy of these brownies. Ha ha! They shared the brownie recipe and the mint icing frosting recipe, but not the chocolate frosting recipe. They suggested using 12 oz. of canned chocolate frosting, or your favorite recipe for chocolate frosting. However, I found another blog with the recipe for these brownies and the author had cleverly altered the mint frosting recipe to make the chocolate frosting as well.

BYU Mint Brownies

Ingredients:

Brownies:

1 cup margarine or butter
1/2 cup cocoa
2 tbsp. honey
4 eggs
2 cups sugar
1 3/4 cup flour
1/2 tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts, optional (I omitted these because of my son's tree nut allergy)

Mint Icing:

5 tbsp. margarine or butter
Dash of salt
3 tbsp. milk
1 tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Chocolate Icing:

5 tbsp. butter
Dash of salt
3 tbsp. milk
1 tbsp. light corn syrup
2 1/3 cup powdered sugar
1/3 cup cocoa

Directions:

Brownies:

Melt margarine or butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts, if desired. Pour batter into a greased 9x13-inch baking pan. Bake at 350 degrees for 25 minutes. Cool.

Mint Icing:

Soften margarine or 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.

Frost cooled brownies with mint icing. Place in freezer to stiffen icing while preparing chocolate icing.

Chocolate Icing:

Soften margarine or butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add cocoa. Mix until smooth.

Remove brownies from freezer and carefully top with chocolate frosting. If you would like, you can place the brownies in the freezer again to allow the frosting to set and to allow for smoother cutting of the brownies.

Source: My BYU Alumni email and a blog called Your Home Based Mom by LeighAnne Wilkes. You can find that blog here. You can find it on BYU's site here.

Notes: I didn't freeze my brownies after adding the chocolate icing and before cutting them. As a result, the cutting process was a little messy. The brownies could have looked neater and prettier if I had frozen them prior to cutting them. Oh well! The brownies were still delicious though!