BYU Mint Brownies
These delicious copycat BYU mint brownies have a thick, rich brownie base with a thin layer of mint frosting and topped with a light chocolate frosting. These mint brownies are completely irresistible!
Do you love frosting on brownies? Me too! Be sure to make our Lunch Lady Brownies, they’re to-die-for!
If you’ve had the pleasure of eating one of BYU’s famous mint brownies, then you know you’re in for a real treat with this recipe. If you haven’t had the pleasure, then let me just tell you that you’re going to love this recipe!
Brigham Young University (BYU) makes these chocolate mint brownies and sells them on campus and as an item for catering. If you talk to any student or alumni of BYU, they’ll know about these mint brownies. The university even created a version of their famous chocolate milk with the mint brownie flavor. Hopefully that builds up the cred enough for you to feel confident in trying this recipe.
Ingredients
Brownies:
- Butter — melted and slightly cooled. You can use salted or unsalted butter. When I bake I always use unsalted butter.
- Unsweetened natural cocoa powder — I would steer towards using the natural cocoa powder. You can use dutch process cocoa, but you may want to read this article before doing so.
- Honey — adds natural sweetness.
- Eggs — act as a binding agent in the brownies. The fat and protein in eggs also helps emulsify the mixture and combine the butter, giving the brownie batter a creamy texture.
- Flour — keeps everything together.
- Sugar — sweetens the brownie and contributes to a brownies overall texture.
- Baking powder — adding baking powder to brownies gives them a little lift. These brownies need a small lift in them so that they aren’t overly dense.
- Salt — for flavor.
- Chopped walnuts or pecans — optional! But I love brownies with nuts.
Mint Icing:
- Butter, softened
- Milk
- Light corn syrup — it’s used in the frosting to create a really smooth texture.
- Powdered sugar
- Peppermint extract
- Green food coloring
Chocolate Frosting:
- Butter, softened
- Milk
- Light corn syrup
- Powdered sugar
- Cocoa
Step-By-Step Instructions
For the brownies
- Preheat the oven to 350°F.
- Using a hand mixer and a large bowl or stand mixer fitted with a paddle attachment, mix the butter and cocoa until combined. Add the honey and eggs to the mixture and mix until fully combined.
- Next add the sugar, flour, baking powder and salt. Mix again.
- Stir in the chopped nuts, if you’ve decided to use nuts (I love the nuts in this brownie recipe!).
- Spoon the batter into a greased 9×13-inch pan.
- Bake for 25-27 minutes or until a toothpick inserted in the brownies comes out with moist crumbs on it. Cool completely.
Make the mint frosting:
- Beat the butter, milk, corn syrup, and powdered sugar until smooth and fluffy.
- Add the mint flavoring and food coloring. Mix until combined.
- Add milk gradually until the consistency is slightly thinner than cake frosting.
- Spread the mint icing over the cooled brownies.
- Freeze the brownies for 30 minutes or until the icing is no longer soft. Remove from the freezer and top with the chocolate frosting.
Make the chocolate frosting:
- Beat the butter, milk, corn syrup, and powdered sugar until smooth and fluffy.
- Add more milk a teaspoon at a time (if needed) to get a consistency that’s slightly thinner than cake frosting.
Recipe Tips
If you don’t have a stand mixer, you can use a whisk, but the batter gets quite thick so it can be hard to mix.
Be sure to not add too much mint flavoring, you want to get the mint flavor without crossing over into toothpaste mint territory.
It’s important to freeze the brownies after you’d put the mint frosting on. If you don’t, then spreading the chocolate frosting on top will be really hard! Since both frostings are really soft, they would end up mixing together instead of having the chocolate frosting sit on top of the mint frosting.
The corn syrup in the frosting helps give a soft and smooth frosting texture. It can also enhance the flavor and prevent the sugar from crystalizing.
To get clean cuts of your brownies, make sure the brownies are cool. You can also spray your knife with cooking spray and wipe the blade with a paper towel after each cut.
FAQs
Actually, these brownies can be stored at room temperature, just cover with plastic wrap or store in an airtight container. If you prefer the frosting to be on the firm side then yes, you should store the brownies in the fridge.
Yes, brownies can be frozen for up to 3 months.
Wait until the brownies are completely cool. Cutting warm brownies is a recipe for disaster. You can speed up the cooling process by chilling the brownies for 2 hours before cutting them in order to get cleaner cuts.
If you’ve cut the entire pan of brownies, then they won’t last as long. Cut brownies last about 1 to 2 days. An uncut pan of brownies will last about 4 days and frozen brownies will last up to 3 months, according to Martha Stewart.
Let’s just say, we’re making brownies, so don’t expect the calorie count to be similar to a salad. A square BYU mint brownie has about 530 calories in it. Embrace it. Love it.
More Brownie Recipes
BYU Mint Brownies
Ingredients
Brownies
- 1 cup butter - melted and slightly cooled
- 1/2 cup unsweetened natural cocoa powder
- 2 tablespoons honey
- 4 eggs
- 2 cups granulated sugar
- 1 3/4 cups all purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts - or pecans (optional)
MInt Icing
- 5 tablespoons butter - softened to room temperature
- 4 tablespoons milk
- 1 tablespoon light corn syrup
- 2 1/3 cups powered sugar - sifted (to remove lumps – helps the frosting be extra smooth).
- 1/2 teaspoon peppermint extract
- 2-3 drops green food coloring
Chocolate Frosting
- 5 tablespoon butter - softened to room temperature
- 4 tablespoons milk
- 1 tablespoon light corn syrup
- 2 1/3 cups powered sugar - sifted (to remove lumps – helps the frosting be extra smooth).
- 1/3 cup cocoa - sifted – you can sift it with the powdered sugar
Equipment
Instructions
Brownies
- Preheat oven to 350°F. Grease a 9×13 inch pan (I used cooking spray).
- Note: to make the brownie batter you can use a hand mixer or stand mixer fitted with a paddle attachment. You can use a whisk, but the batter gets quite thick so it can be hard to mix.
- In a large bowl mix the butter and cocoa until combined. Add the honey and eggs and mix until fully combined. Next add the sugar, flour, baking powder and salt. Mix again. Stir in the chopped nuts, if using. Spoon the batter into the prepared pan.
- Bake for 25-27 minutes or until a toothpick inserted in the brownies comes out with moist crumbs on it. Cool completely.
Mint Icing
- Beat the butter, milk, corn syrup, and powdered sugar until smooth and fluffy. Add the mint and food coloring. Mix until combined. Add milk gradually until the consistency is slightly thinner than cake frosting.
- Spread the mint icing over the cooled brownies. Freeze the brownies for 30 minutes or until the icing is no longer soft (see notes).
Chocolate Frosting
- Beat the butter, milk, corn syrup, and powdered sugar until smooth and fluffy. Add more milk a teaspoon at a time (if needed) to get a consistency that’s slightly thinner than cake frosting.
- Remove the mint icing covered brownies from the freezer and top with the chocolate frosting.
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