From Sugar-n-Spice, Cougareat Food Court, BYU Magazine Fall 2003
Prep and Cook: 90 min. Cool: 1hr.
Brownies:
1 c. margarine
½ c. cocoa
2 T. honey
4 eggs
2 c. sugar
1 ¾ c. flour
½ T. baking powder
½ t. salt
1 c. chopped walnuts
12 oz. Chocolate icing
Mint Icing:5 T. margarine
dash of salt
3 T. milk
1 T. light corn syrup
2 ½ c. powdered sugar
½ t. mint extract
1-2 drops green food coloring
Instructions:
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 9x13 baking pan. Bake at 350 for 25 minutes. Cool for 1 hour.
2. Prepare mint icing: Beat 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 brownie in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Prep and Cook: 90 min. Cool: 1hr.
Brownies:
1 c. margarine
½ c. cocoa
2 T. honey
4 eggs
2 c. sugar
1 ¾ c. flour
½ T. baking powder
½ t. salt
1 c. chopped walnuts
12 oz. Chocolate icing
Mint Icing:5 T. margarine
dash of salt
3 T. milk
1 T. light corn syrup
2 ½ c. powdered sugar
½ t. mint extract
1-2 drops green food coloring
Instructions:
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 9x13 baking pan. Bake at 350 for 25 minutes. Cool for 1 hour.
2. Prepare mint icing: Beat 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 brownie in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
