Wednesday, January 14, 2009


My all-time favotite brownie comes from BYU catering. If you've ever been to a "typical" Mormon Wedding Reception, chances are you've had these before. They are extremely delicious, but really expensive. They sell for $18.35 a half sheet pan. Yikes! that's alot to pay for a brownie. I was so thrilled when I stumbled on this recipe. Now I can have them anytime I want and the cost. . . a fraction of what BYU charges. Yea! Now how 'bout them Cougars?
1 c. butter (byu uses margarine)
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
12 oz. chocolate icing
Mint Icing:5 Tbsp. butter (BYU uses margarine)
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 butter 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 butter. 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.
Makes one 9-by-13 pan of brownies. Prep & Cook: 90 minutes. Cool: 1 hour

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