BYU Mint Brownies

 Brownies:

1³⁄₄ cup flour

2 cups white sugar

1 cup melted butter

4 eggs

¹⁄₂ cup cocoa

2 tablespoons honey

¹⁄₂ tablespoon baking powder

¹⁄₂ teaspoon salt

Mix melted butter and cocoa with whisk. Stir in flour, white sugar, eggs, honey, baking powder and salt. Grease rectangular metal cake pan, line with parchment paper and grease again. Spread batter in prepared pan. Bake at 350 degrees for about 25 minutes. Let cool.

Mint icing:

2¹⁄₃ cups powdered sugar

5 tablespoons softened butter

3 tablespoons milk

1 tablespoon light corn syrup

1 dash salt

¹⁄₄-¹⁄₂ teaspoon mint extract

4-5 drops green (or blue) food coloring

Mix softened butter, light corn syrup and salt with hand mixer. Mix in powdered sugar. Mix in milk slowly until consistency is a little thinner than normal frosting. Scrape bowl, add mint extract and food coloring, and mix. Spread mint icing on brownies with offset spatula. Chill in freezer for 10-15 minutes to set icing.

Chocolate frosting:

4-4¹⁄₂ cups powdered sugar

8 tablespoons melted butter

¹⁄₄ cup milk

6 tablespoons cocoa

1 teaspoon vanilla extract

Mix melted butter and cocoa with hand mixer. Mix in milk and vanilla extract. Add powdered sugar slowly and mix on low. Add more milk as needed. Spread chocolate frosting on iced brownies with offset spatula. Lift brownies out of pan using sides of parchment paper lining. Cut and serve.