Ingredients
Scale
- 1 c. margarine (I use butter)
- 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 (I leave these out–BYU offers them both ways)
- 12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)
Mint Icing
- 5 Tbsp. margarine (I use butter)
- 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
Instructions
- 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.
- 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.
- 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.