BYU Mint Brownies

As a student at BYU, I was a big fan of the mint brownies that were served in the dorm cafeteria and that could be purchased at the Cougareat Food Court. I was excited to find this recipe in BYU Magazine.

• 1 cup margarine
• 1/2 cup cocoa
• 2 T. honey
• 4 eggs
• 2 cups sugar
• 1 3/4 cups flour
• 1/2 T. baking powder
• 1/2 tsp. salt
• 1 cup chopped walnuts (optional)

Mint Icing:

• 5 T. margarine
• dash of salt
• 3 T. milk
• 1 T. light corn syrup
• 2 1/3 cups powdered sugar
• 1/2 tsp. mint extract
• green food coloring (several drops)

Chocolate Glaze:

• 6 T. butter
• 1 cup chocolate chips
• 2 tsp. vanilla extract

1. Make brownies: Melt margarine 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 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring (until it is a nice green color). Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen icing.
4. Prepare chocolate glaze: Microwave butter and chocolate chips together at 50% power until just melted, stirring occasionally. Add vanilla and stir.
5. Remove mint-covered brownies from the freezer and carefully add a layer of chocolate glaze.

Old-Fashioned Buttermilk Fudge Brownies

I found this recipe in the BYU Magazine. It was contributed by Erin Renouf Mylroie. I made it for a potluck dessert party and was very pleased with the results. If you like chocolate, you'll love these!

• 3/4 cup butter
• 4 oz. good quality unsweetened chocolate (I use Baker's in the orange box)
• 2 cups granulated sugar
• 3 eggs
• 1 T. vanilla
• 1/2 cup buttermilk
• 1 1/2 cups flour, plus 2 T. flour, divided
• 1 1/2 cups semisweet chocolate chips
• 2 T. powdered sugar

1. Preheat oven to 350 degrees.
2. In a large microwaveable bowl, combine butter and chocolate. Melt butter and chocolate in microwave at 50% power in 1-minute intervals, stirring in between. Do not let mixture sizzle. When mixture is completely melted and smooth, immediately stir in sugar; continue stirring until smooth. Add eggs, one at a time. Stir in vanilla and buttermilk. Add 1 1/2 cups flour.
3. Toss chocolate chips with remaining 2 tablespoons flour in a small bowl; add to batter.
4. Pour into greased 9-by-13-inch baking dish and bake for 28 to 33 minutes, or until toothpick inserted into center has just a few fudgy crumbs. Let cool for 30 minutes. Dust with powdered sugar.