Monday, December 3, 2012

BYU Mint Brownies

If you make the 2000 mile sojourn out to BYU every year to indulge in these brownies stop now. Here is the secret recipe originally in the family cookbook by Jessica! It makes and entire cookie sheet full! They are great to cut then freeze. Also great as Christmas gifts to those who have never partaken (Yes, its a word. My word.) of the divinity that are BYU mint brownies. Get ready to be idolized. :)

 2 1/4 sticks butter. melted
3/4 c cocoa
2 1/4 c sugar
6 eggs, slightly beaten
1 1/2 t vanilla
1 7/8 c flour
1/8 t salt

Preheat oven to 350. Mix together butter and cocoa. Mix in sugar. Stir in eggs and vanilla. Add flour and salt; mix well. Pour into greased cookie sheet. Bake 15 minutes. It may bubble, poke hole and pat down. Do not overcook! Cool completely then frost.

Mint Frosting:
4 c powdered sugar
8 T butter, melted
1 t peppermint extract
3 drops green food coloring
4 T milk (or until spreading consistency)

Spread in thin layer on top of brownies. Work fast because it dries quickly! Put in fridge to cool.

Chocolate layer:
16 oz. semi-sweet or milk ( I use ss) chocolate chips
1 1/2 T butter

Melt together. Pour evenly over cooled mint frosted brownies. Let stand at least for 15-20 minutes before cutting to serve but I think they are best cold! Keep in fridge.


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