March 17, 2012

BYU Mint Brownie Copy Cat Recipe

Here's a perfect recipe for your St. Patty's Day Celebrations! 

These take me back to my BYU days and my occassional breakfast of champions, consisting of:  a mini loaf of wheat bread with honey butter, milk, and a mint brownie!  Weird combo I know, but so delicious! 

I wouldn't say this recipe was exact, but it was pretty close.  The frosting on this wasn't as firm as the original.  So, that needs some tweaking.  I tried to tweak it but I didn't want to add any more powdered sugar than I already had....  next time I'll try something different. 

This wraps up Copy Cat Week. I hope you've gained 20 pounds... Just kidding, I've gained 20 pounds.

Any requests for next months Copy Cat Week?

BYU Mint Brownies Copy Cat Recipe
Recipe from HERE
  • 1 cup butter
  • 1/2 cup cocoa
  • 2 Tbsp. honey
  • 4 eggs
  • 2 c. sugar
  • 1 3/4 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. chopped walnuts {I omitted these}
  • 12 oz. chocolate icing {store bought or combine 2 cups powdered sugar, 1/4 cup butter, softened, 1/4 cup cocoa and 2-4 TBSP milk. Whisk.} (I made this recipe, and just went ahead and put in the 4 T. because I was distracted, so maybe next time I'll do one T at a time...)
Mint Icing
  • 5 Tbsp. butter
  • dash of salt
  • 3 Tbsp. milk (maybe use a tiny bit less...)
  • 1 Tbsp. light corn syrup
  • 2 1/3 cup powdered sugar
  • 1/2 tsp. mint extract {NOT peppermint!!}
  • 2-3 drops green food coloring

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-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool 1 hour.  Or put in the freezer like I did.

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.
Place cooled brownies in the freezer for about 20 minutes. Then spread Mint icing on top. Return iced brownies to the freezer for about 30 minutes to stiffen the icing. Spread with a thin layer of chocolate icing.

If you want to cut nice squares, place back in the freezer for about 10 minutes before slicing.


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