Tuesday, July 3, 2012

BYU Mint Brownies

The Utah Deal Diva posted the famous BYU Mint Brownies recipe recently.  I just posted the link before, but wanted to update my post with the full recipe and my alterations.

  • 1 cup margarine
  • 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.}
Mint Icing
  • 5 Tbsp. margarine
  • dash of salt
  • 3 Tbsp. milk
  • 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 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 baking pan. Bake at 350 degrees for 25 minutes. Cool 1 hour.

I really liked the recipe as is, but I love a more fudgy-gooey brownie like the boxed brownies.  My favorite changes are:
  • Decrease the sugar 1 3/4 C to make them more chocolately.
  • Use dehydrated egg powder; I think this causes the brownies not to get so fluffy/cakey (although hers look pretty dense -- don't know why mine usually get so fluffy).
  • Substitute 1/2 C oil for one of the sticks of margarine and this makes the brownies more gooey.

The next thing I'd like to try is to cut out the margarine and just try the 1/2 C oil.  Might ruin it, but you never know!


Michelle said...

Emily - I love these! However, before I ever got the BYU recipe, I used one where for the chocolate frosting, you melt 6 Tablespoons of butter with 6 Tablespoons of semi-sweet chocolate chips and spread over the chilled mint layer, then refrigerate again to harden. This is my favorite way to eat them! :)

Emily said...

That sounds awesome! I'll try it. Thanks for the tip!