BYU Brownies

I was looking for something fun to make for St. Patrick's Day for Madeline's nursery leaders when I came across this recipe for these BYU mint brownies. They turned out really good. Matt said the brownies at BYU are thinner, maybe only an inch or so. These were thicker, but still good. Of course, I've never eaten one of these at BYU, so I can't really compare them. I will have to try them next time we're in Utah.


BYU Brownie

http://alumni.byu.edu/about/traditions/brownies.cfm
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

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
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
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

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. Remove from the freezer and carefully add a layer of chocolate icing.

(For the chocolate frosting on top I just did a ganache. I boiled 1 cup of heavy cream and poured the cream over 1 1/2 c choco chips and stirred until glossy, let it cool a little & then poured it over the top of the cooled mint frosting.)