I recently went to a womens conference at Brigham Young Unviersity in Provo Utah. It was fantastic! I love going to this conference and look forward to it all year. I have to admit that I also look forward to enjoying one of these amazing brownies! BYU is famous for these treats and you can see a nice long line of women waiting to purchase them wherever they are sold on campus:) I always wish I could bring them home to my friends and family back in Tennessee without smooshing them into my suitcase. I didn't think that was such a great idea, knowing they would be stale and not so pretty after that. Since I still wanted to share a little treat from my trip, I did a little research and found the recipe! It was published in the BYU Alumni magazine awhile back. So this year when I got home, I made a double batch for my boys, my Young Women at church and some of my sweet friends who I wished could have joined me. I was thrilled with the way the recipe turned out! The brownies were just as good as the ones I bought on campus...what a treat! Even if you have never had the famous BYU mint brownie before--trust me, you will still appreciate this recipe! YUM!My weekly Menu here.
For my favorite home fragrance idea--using vanillla, rosemary and lemon-- click here! Trust me, it is amazing!
BYU Mint Brownies
submitted by Melanie~The Sisters Cafe
This recipe is straight from the BYU Magazine with my notes in brackets:)
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out--BYU offers them both ways)
12 oz. chocolate icing (They don't give the recipe for their chocolate frosting--I just used the mint recipe--omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)
Mint Icing
5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. 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.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. 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 the icing. Remove from the freezer and
carefully add a layer of chocolate icing.
Recipe Source: Sugar-n-Spice, Cougareat Food
Court
May I ask what brand of mint extract you use? I live in the Philippines and I have never come across a mint extract that tasted good. Thanks.
ReplyDeleteI Love this site and I have found many recipes that are keepers! Thank you. I always tell everyone about you gals!
ReplyDeleteI love BYU mint brownines! I admit, I cheat when I make them. I buy the box mix from Costco and then add the mint frosting to the top when they are cool. Then I like to pop them in the freezer for a bit and top with melted chocolate. YUM! They are always a hit!
I am so glad to see this recipe. These brownies were my bishop's favorite thing to eat at BYU. Thanks.
ReplyDeleteSo happy for the Young Women who get to try these BYU brownies :)
ReplyDeletethe first time I made these they were amazing. Every time since then the cake part has been dry and cakey. Do you use a wisk or just a spoon?
ReplyDeleteMine were dry and cakey too! Such a disappointment!
ReplyDeleteTammy and Nicole,
ReplyDeleteI have never had them turn out dry and cakey--the only thing I can think of is that you are overbaking them. I know that there can be variations on different ovens temps. Next time undercook them by 5 mintues and see if that makes a difference. OR you could try to turn the oven down my 25 degrees. Good luck!!
Yes I think I over baked them! T
ReplyDeleteThe frosting was perfect!
ReplyDeleteYum! These are the best. Try no food coloring and subbing coconut extract for the mint extract. I am a coconut freak and it was the bomb. The coconut frosting should be pretty strong since its paired with rich chocolate.
ReplyDeleteMegan,
ReplyDeleteI love your idea!! That sounds so yummy! It would be cute to serve them Almond Joy style with a whole roasted almond on each peice! I have been wanting to host a Hawaiin party--that would be a fun dessert! Maybe next spring. Thanks for the great idea:)
I love shortcuts --sometimes they are just needed! Thanks for the idea:)
ReplyDeleteI do have a question...do you bake them in a glass or metal pan? When I baked mine, they rose up quite high, but by the time they cooled, they were still high around the edges but had sunk down in the middle....so about a 1 inch border was really high. I think they taste just as good, but I am making them for a teacher dinner and really want the whole pan to be even. I googled and found to try a metal pan instead of glass, or try turning the temp down....or even that I maybe shouldn't beat the batter so much....has to do with making the eggs more airy or something. What are your thoughts? I wont have time to do another practice run....I can only hope for he best. They are so yummy regardless of this but I want them to look pretty like yours. I love your site so much.....made the black and white bean dip during conference and absolutely loved it!
ReplyDeleteDo you keep these refrigerated or at room temperature? Thanks a bunch! :)
ReplyDeleteI think they are talking about the icing that comes in a can, when they are making the brownies.
ReplyDelete