BYU Mint Brownies

Brownie Batter (9x13" pan)
1 C Margrine
1/2 C Cocoa
2 C Granulated Sugar
2 Tbsp. Honey
4 Eggs
1 3/4 C Flour
1/2 Tbsp. Baking Powder
1/2 tsp. Salt
1 C Chopped Walnuts (Optional)


Mint Icing
5 Tbsp. Margrine (softened)
Dash Salt
3 Tbsp. Milk
1 Tbsp. Corn Syrup
2 1/3 C Powdered Sugar
1/2 tsp. Mint extract
1-2 drops of Green Food Color

Plus 12 oz. Chocolate Frosting


Directions
Step 1: Melt your margrine (I like to melt mine into the pan and in the oven while the oven is preheating, that way you'll already have a greased 9x13 inch pan). Mix in Cocoa and allow it to cool. Add honey, eggs (beat until frothy, first), sugar, flour, baking powder, & salt. Mix well and add your nuts. Pour batter into greased 9x13" pan and bake @ 350 degrees F for 25 mins. or longer depending on oven, and let cool.

Step 2: Add your soft margrine, salt, corn syrup, & powder sugar. Beat until smooth and fluffy. Add mint extract and green food coloring. Then gradually add your milk and mix until consistancy is a bit runny.

Step 3: Spread mint icing on cooled brownies, put into freezer for about 1/2 hour, then thin your mint icing (you might see in my pictures that I failed to that, and they were really rich), then carefully add your chocolate icing and wholah, ENJOY!