These are a great little treat just in time for St. Patrick's Day! They're very moist and melt in your mouth! Enjoy!
BYU Mint Brownies
1 cup margarine
½ cup cocoa
2 Tbsp honey
4 eggs
2 cups sugar
1 ¾ cup flour
½ Tbsp baking powder
½ tsp salt
1 cup chopped walnuts (optional)
12 oz. Chocolate icing (use your own recipe or purchased one)
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, b. powder and salt. Mix well. Fold in nuts. Pour batter into greased 9x13 inch glass pan. Bake at 350 degrees for 25 minutes. Cool.
MINT ICING
5 Tbsp margarine
Dash of salt
3 Tbsp milk
1 Tbsp light corn syrup
2 1/3 cup powdered sugar
½ tsp mint extract
1-2 drops green food coloring
1 cup margarine
½ cup cocoa
2 Tbsp honey
4 eggs
2 cups sugar
1 ¾ cup flour
½ Tbsp baking powder
½ tsp salt
1 cup chopped walnuts (optional)
12 oz. Chocolate icing (use your own recipe or purchased one)
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, b. powder and salt. Mix well. Fold in nuts. Pour batter into greased 9x13 inch glass pan. Bake at 350 degrees for 25 minutes. Cool.
MINT ICING
5 Tbsp margarine
Dash of salt
3 Tbsp milk
1 Tbsp light corn syrup
2 1/3 cup powdered sugar
½ tsp mint extract
1-2 drops green food coloring
Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix well. 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.
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