BYU Mint Brownies

I would like to thank my friend Scare (her pen name) for today's recipe. Scare live in the Treasure Valley area of Idaho and writes her own blog, Scareharecare.blogspot.com which often features some great recipes. We are going to make these tonight for our Saturday Family Fun Night Theme. They will be accompanied by grilled burgers hot from the charcoal grill (I have 4 grills for different occassions and/or cooking styles. I know it might be a bit excessive but I justify them as part of my emergency preparedness equipment).

BYU Mint Brownies

Makes enough to fill a 9-12 cake pan

Prep and Cook: 90 Minutes

Cool: 1 Hour

1 cup butter

1/2 cup cocoa

2 Tbsp honey

4 eggs

2 cups sugar

1 3/4 cups flour

1/2 Tbsp baking powder

1/2 tsp salt

1 cup. 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 (or use agave nectar for a lower glycemic index)

2 1/3 cups 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.

Enjoy