2 1/3cupspowered sugarsifted (to remove lumps - helps the frosting be extra smooth).
1/2teaspoonmint extract
2-3 dropsgreen food coloring
Chocolate Frosting
5tablespoonbuttersoftened to room temperature
4tablespoonsmilk
1tablespoonlight corn syrup
2 1/3cupspowered sugarsifted (to remove lumps - helps the frosting be extra smooth).
1/3cupcocoasifted - you can sift it with the powdered sugar
Instructions
Brownies
Preheat oven to 350°F. Grease a 9x13 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, cocoa powder, 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.
Notes
You need to freeze the brownies after you spread the mint frosting overtop. This will make spreading the chocolate frosting over the mint frosting SO much easier. Don't skip this step. Store the brownies covered, in an airtight container at room temperature for 3-5 days. Or in the fridge for 1 week. I love these brownies at room temperature because the frosting is soft. Recipe source: BYU Magazine