Last minute St. Patrick’s Day recipe! My stepmother-in-law was here helping us last week and brought along a cookbook to try some new recipes. I was browsing through it during one of my mundane pumping sessions and came across these brownies. They immediately brought me back to my freshman year at BYU, finals week. My mom was sweet enough to send me a care package through the BYU creamery that included these delicacies. That was the one and only time I had them, and although that was 14 (yikes!) years ago, they were never forgotten.
Well, my mom flew back down a week to stay with us for another stretch (bless her tired heart:), and she had bought me The BYU Cougars Cookbook. And wouldn’t you know, it? These brownies again! This recipe is a bit more simple than the one my mother-in-law had; using a brownie mix and store bought frosting made it possible for my sleep-deprived soul to whip up. You can use mint or peppermint extract, but I strongly recommend peppermint. Also, freezing the first layer is essential for the nice layered look.
And, if you want true-blue BYU brownies, go for blue food coloring instead of green!
BYU Mint Brownies
1 (20 oz) box brownie mix
12 ounces chocolate frosting
5 tablespoons unsalted butter, softened
1 tablespoon light corn syrup
2 1/3 cups powdered sugar
3 tablespoons milk
1/2 teaspoon peppermint extract
green food coloring
Heat oven to 350 degrees. In a large bowl, prepare the brownie mix according to package directions. Once the mix is combined thoroughly, spread batter in a 9×13- inch pan. Bake according to package directions.
For mint frosting, combine the butter, salt, corn syrup, powdered sugar and milk. Beat until smooth and creamy. Add the peppermint extract and food coloring. Mix until the frosting is a little more runny than cake frosting.
Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen (about 20 minutes). Take brownies out of the freezer and carefully add a layer of chocolate frosting on top.