CHOCOLATE MINT BROWNIES (BYU COPYCAT RECIPE) — Rich, gooey brownies are topped with a layer of mint frosting, then finished off with a layer of decadent chocolate ganache in this legendary dessert recipe.
Back in the day, I attended Brigham Young University. One of the most popular items at the campus cafeteria were these Chocolate Mint Brownies.
They really were quite legendary on campus, and for good reason–they are amazing! Especially if you love chocolate and mint like I do.
Besides bringing back lots of good memories, these brownies are perfect for holidays like St. Patrick’s Day, with their minty green layer of frosting.
But the mint flavor is also perfect for the Christmas season. And frankly, I wouldn’t wait around for a special occasion to whip up a batch of these minty layered treats.
I haven’t met a soul who doesn’t love these brownies. Well, except my youngest son….apparently he doesn’t care for mint. Oh well! More brownies for me!
If you ask me, it’s even better than the original!
Any way you top these brownies, the combination of chocolate and mint is always a crowd favorite. These brownies are one of my go-to desserts for potlucks and parties, because I know they’ll be a hit.
BYU’s mint brownies have a pretty green shade of mint filling. I like to add a few drops of green food coloring for a more subtle green color. Or if you prefer, leave the food coloring out for a pretty white filling (I often do this when I make the brownies at Christmas time).
If you really want to wow your friends and family with a decadent chocolate dessert, you’ve got to give these Chocolate Mint Brownies a try!
Be sure to save this recipe for Chocolate Mint Brownies to your favorite Pinterest board for later.
Here’s what you’ll need to make Chocolate Mint Brownies
- Granulated sugar
- Baking powder
- Corn syrup
- Powdered sugar
- Mint extract
- Green food coloring (optional)
- Chocolate chips
- Heavy cream
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 1/4 cups heavy cream
- 1 teaspoon corn syrup
- 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.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 638Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 117mgSodium: 253mgCarbohydrates: 73gFiber: 2gSugar: 58gProtein: 7g
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Who Dished It Up First : I found the recipe on the BYU Alumni Association’s website