I dug up a recipe I posted years ago on my other blog because it’s too good not to share. These Mint Brownies are killer. The brownie recipe itself is amazing but once you add the two types of layered frosting… heavens they’re good!

You can cheat and use boxed brownie mix (just don’t tell me about it) and a tub o’ chocolate frosting from the store, but you must, must, must make the mint frosting exactly as stated. It is amazing. Life changing. Ok, maybe not exactly life changing, but it sure does make this brownie special. 

THE BEST Mint Brownies

• 1 cup margarine
• 1/2 cup cocoa
• 2 Tbsp. honey
• 4 eggs
• 2 c. sugar 
• 1 3/4 c. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. chopped walnuts {I omitted these}
• 12 oz. chocolate icing {store bought or combine 2 cups powdered sugar, 1/4 cup butter, softened, 1/4 cup cocoa and 2-4 TBSP milk. Whisk.}

Mint Icing

• 5 Tbsp. butter
• dash of salt
• 3 Tbsp. milk
• 1 Tbsp. light corn syrup
• 2 1/3 cup powdered sugar
• 1/2 tsp. mint extract {NOT peppermint!!}
• 2-3 drops green food coloring 

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts, if desired. Pour batter into a greased 9-by-13 baking pan. The brownie batter is thick- you can see in my photo below it looks almost like frosting. Spread it around the pan so that it’s as even as possible. Bake at 350 degrees for 25 minutes. Cool 1 hour.

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.

Place cooled brownies in the freezer for about 20 minutes. Then spread mint icing on top. Return iced brownies to the freezer for about 30 minutes to stiffen the icing. Spread with a thin layer of chocolate icing.

If you want to cut pretty squares, place back in the freezer for about 10 minutes before slicing.

Enjoy!