BYU-Style (Pink) Mint Brownies
(Recipe adapted from recipeshoebox)
Makes a full 9 x 13 pan of yummy brownies (:
1 cup butter
1/2 cup unsweetened cocoa powder
2 tbs. honey
2 cups sugar
1-3/4 cups flour
1/2 tbs. baking powder
1/2 tsp. salt
1 cup chopped walnuts (I left these out because I'm not a huge walnut fan)
5 tbs. butter
dash of salt
1 tbs. light corn syrup
2-1/3 cups powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring (I used red to make pink icing - a more Valentine's Day appropriate dessert!)
3 tbs. milk
Chocolate Pan Frosting:
12 oz. chocolate icing (I used the recipe for the mint icing above but just added about 1/3 cups of unsweetened cocoa powder and left out the mint extract and green food coloring)
1. Melt butter and mix in with cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts (if you want!) Pour batter into a greased 9-by-13 baking pan. Bake at 350° for 25 minutes. Cool.
2. Prepare 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.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time (~15 minutes) to stiffen the icing.
4. Prepare chocolate frosting: Melt butter in a medium saucepan over low heat, 2-3 minutes. Stir in cocoa powder and milk. Bring to a boil, stirring, and then remove from heat. Stir in powdered sugar until frosting is thickened and smooth. Immediately pour and spread warm frosting on top of the layer of mint frosting. Allow to cool before cutting.