Sugar-n-Spice, Cougareat Food Court
Makes one 9-by-13 pan of brownies
Prep and Cook: 90 min. Cool: 1 hr.
Brownies
1 c. butter or 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
Mint Icing
5 Tbsp. butter or 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
Chocolate Icing
5 Tbsp. butter or margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/3 c. cocoa powder, sifted to remove clumps
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. Prepare chocolate icing: Soften butter. Add salt, corn syrup, powdered sugar, and cocoa powder. Beat until smooth and fluffy. Add milk gradually until the consistency is a little thinner than cake frosting.
4. 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. Enjoy!
