Famous Mint Brownies

One recipe that I am constantly getting requests on are these mint brownies. They are soft and chewy, sweet, and minty! The brownies are a cross between a fudgy and cake-type brownie, but I don't know that they totally fit in either camp. They sure go fast at home and at gatherings. Here's what you'll need to make a 9 x 13 pan:

Photo bypintrest

Mint Brownies:

• 1 cup butter or margarine
• 1/2 cup cocoa
• 2 tbsp honey
• 4 eggs
• 2 cups sugar
• 1 3/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup chopped walnuts (optional)
• 12 oz chocolate icing (recipe below)

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

Chocoalte Frosting:

• 2 cups powdered sugar
• 1/4 cup softened butter
• 1/4 cup cocoa
• 2-4 tbsp milk
• pinch of salt

Melt the butter and pour into a large mixing bowl, then stir in the cocoa. Let it cool for a few minutes.

Add the honey, eggs, sugar, flour, baking powder, and salt, and mix until well combined. Stir in the nuts, if using.

Pour the batter into a greased 9x13-inch baking pan. Bake at 350°F for 25 minutes. Allow the brownies to cool for 1 hour.

For the mint icing:

Soften the margarine and combine with salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Then, mix in the mint extract and food coloring. Gradually add milk until the consistency is slightly thinner than cake frosting.

For the chocolate frosting:

Mix butter, powdered sugar, cocoa, salt, and 2 Tbl of milk. Add a tablespoon at a time until it's reached the desired consistency. (Should be somewhat thick, but still spreadable)

Place the cooled brownies in the freezer for about 20 minutes, then spread the mint icing evenly on top.

Return the iced brownies to the freezer for another 30 minutes to set the icing. Finish with a thin layer of chocolate icing.

For clean cuts, freeze the brownies for an additional 10 minutes before slicing. Enjoy!