Happy Friday the 13th! Those have tended to be good luck days for me, so we’ll do something minty and yummy today. :)
These are so, SO good. It really isn’t fair. We made these this weekend (we’ve made them a couple of times before as well), ate some, gave a bunch away, and looking at this picture makes me want to make more of them. Yummy chocolate brownie covered in mint frosting, and then chocolate frosting. The brownies are honestly good enough to eat alone, but when you add the frosting layers, it is perfection. I found this recipe from Christy @ The Girl Who Ate Everything, and she found the recipe from the BYU Dining website.
1 c. margarine
1/2 c. cocoa
2 T. honey
2 c. sugar
1 3/4 c. flour
1/2 T. baking powder
1/2 tsp. salt
1 c. chopped walnuts (or leave the nuts out – that’s what I have done)
Step 1: Preheat oven to 350 degrees. Melt margarine and mix in cocoa. Allow to cool. I did this on the stove, but it just occurred to me that it would be even faster in the microwave. I get it to where it is JUST melted so it doesn’t take so long to cool down. Also, do NOT eat this. It may look delicious, but it isn’t. Your brain will tell you not to eat it because unsweetened cocoa is not very tasty, but sometimes the autopilot of taste-testing goes into override. Not that I speak from experience….
Step 2: Add the rest of the ingredients (honey, eggs, sugar, flour, baking powder, salt) and mix well. Pour it all into a greased 9×13 pan and bake for 25 minutes. Then let them COOL. I stick mine in the freezer to cool. Because I am just that patient.
Step 3: Get your frosting(s) ready!
Mint Frosting Ingredients:
5 T. butter (the original recipe calls for margarine, but I have found butter to work better)
dash of salt
1 T. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
3 T. milk
Soften butter, and then add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add the mint extract and food coloring and mix. Add the milk gradually until it is a little thinner than cake frosting.
For the chocolate frosting, you can either buy a tub from the store or make your own recipe. I found this one and have thought it is perfect – it can stand on its own with the brownie and the mint frosting, but still goes well with them. If you use that recipe, you can substitute milk for the evaporated milk and it works fine. I have also substituted margarine for butter, and that has been fine too.
Step 4: After your brownies have cooled, spread on your mint frosting. I put it in the freezer after this step too to make the next one easier.
Step 5: Spread the chocolate frosting on top.
That is IT. We have found these are best if stored in the refrigerator or freezer. How can you pass these up? I mean, really?