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
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.
Pour batter into a greased 9×13 baking pan.
Bake at 350 degrees for 25 minutes.
12 oz. chocolate frosting. (You can use your own icing recipe or purchase some chocolate frosting.)
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
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.