BYU Cougareat Food Court Brownie Recipe

Makes one 9×13 pan of brownies. Prep and Cook: 90 min. Cool: 1 hr.
1 c. butter

1/2 c. cocoa

2 Tbsp honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tsp baking powder

1/2 tsp salt

1 c. chopped walnuts
Melt butter 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 9×13 baking pan.

Bake at 350 degrees for 25 minutes.

Cool.
12 oz. chocolate frosting. (You can use your own icing recipe or purchase some chocolate frosting.)
MINT ICING:
5 Tbsp butter

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 colouring
Soften butter.

Add salt, corn syrup, and powdered sugar.

Beat until smooth and fluffy.

Add mint extract and food colouring. Mix.
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 freezer and carefully add a layer of chocolate icing.

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