Back in the day, I attended Brigham Young University. One of the most popular items at the campus cafeteria were these mint brownies. Besides bringing back lots of good memories, they’re perfect for St. Patrick’s Day, with their minty green layer of frosting. Traditionally, the top layer is chocolate frosting, but I figured they would only be improved with ganache. Any way you top them, the combination of chocolate and mint is always a crowd favorite.
BYU Mint Brownies
Ingredients
For the browies
- 1 cup butter
- 1/2 cup cocoa
- 2 tablespoons honey
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspooon salt
- 1 cup chopped walnuts (optional)
For the mint frosting
- 5 tablespoons butter, softened
- Dash of salt
- 3 tablespoons milk
- 1 tablespoon corn syrup
- 2 1/3 cups powdered sugar
- 1/2 teaspoon mint extract
- 1-2 drops green food coloring
For the chocolate ganache
- 12 oz. chopped chocolate, or chocolate chips
- 1 1/2 cups heavy cream
- 1 teaspoon corn syrup
Instructions
- Preheat oven to 350 degrees.
- To make the brownies, melt the butter in the microwave in a large glass bowl. Stir in cocoa until smooth; allow to cool.
- Combine the flour, baking powder and salt in a separate bowl.
- When butter mixture is cool, stir in the honey, eggs, vanilla and sugar.
- Blend in dry ingredients until well combined. Add walnuts if desired.
- Pour batter into a greased 9x13 pan and bake for about 25 minutes. Cool.
- Make mint frosting by mixing together butter, salt, corn syrup and powdered sugar and smooth. Add mint extract and green food coloring.
- Add milk gradually until consistency is a little thinner than cake frosting.
- Spread mint frosting over cooled brownies. Refrigerate to set frosting.
- Meanwhile, make ganache by heating the cream over medium heat until scalding; do not let it boil.
- Remove from heat and stir in chocolate and corn syrup. Stir until mixture is smooth and shiny.
- Cool ganache until it is close to room temperature, but still pourable.
- Pour ganache over mint frosting layer and spread evenly.
- Return brownies to refrigerate to set ganache. Cut into squares, wiping your knife clean after each cut.
Who Dished It Up First : I found the recipe on the BYU Alumni Association’s website
Sonia
Marvelous Mint Brown Cookies… ! They look so perfect and am sure must be an utter delight too Danelle … ! I just love ur big reservoir of fantastic recipes…
RWCF
ooo…wow… I can hear them calling my name….
Michele
Made these. Love these. YUM! I also made that decadent brownie pie of yours for Valentine’s Day-Delish! Couldn’t stop eating it.
scrambledhenfruit
I’m partial to chocolate and mint…these brownies look wonderful!
Newyorkerbyheart
OMG, it looks sooo good! I love the green color 🙂
My best,
Birthe from Denmark
danasfoodforthought
Ooh I love the bright green frosting!!
Erin
Oh my yum, yum, yum! Looks absolutely delicious!
Wanda
Now if I could just find the BYU Cherry Chews from ” back in the day”.
Danelle
Oooh, I’ve never heard of those. I’ll have to look into that!
Christin Shumway
You might want to change the mint recipe so that the first ingredient (butter) is listed with the others instead of in the heading. Took me a while to figure out. Thanks for sharing this recipe!
Zarah
How much chocolate is in the ganache? You just have cream and corn syrup listed.
I’m thinking of making these in a baking sheet. Maybe just double the recipe?
Danelle
Oops! It was actually there, but the formatting on the recipe card got messed up. (that has happened with some of older recipes when I make design changes). The chocolate amount was squished up with the “Chocolate Ganache” heading, rather than in the ingredient list. I fixed the formatting, so you should be able to see it now. It was 12 oz. And yes, if it’s one of those big baking sheets, I think you could double it. You can always make an additional smaller pan if it doesn’t all fit.