HAPPY ST. PATRICK’S DAY! Bring on the green!
For those of you not from Utah, and not familiar with the famous BYU Mint Brownie the first thing you need to know is that these brownies are GOOOOOOD.
They are famous around these parts for a reason.
They are everyone’s favorite treat to serve at large gatherings because you (usually) don’t have to make them, they are reasonably priced, and they. are. delicious. Everyone loves a good BYU brownie.
Another cool thing about them? They are totally St. Patrick’s Day worthy! Look at that cool green mint layer, and it’s also cool that you don’t have to really freak your kids out by trying to serve them green food that probably shouldn’t be green.
Baby Girl isn’t to the age that she would really know/care what color foods are supposed to be. It’ll all end up on the floor no matter what it looks like.
Having kids for holidays is the greatest thing ever. I want to start all these crazy traditions with the little ones, for every holiday that ever existed.
Seriously though, being a mom is just the coolest. Today, Baby Girl helped me make these brownies and ended up with a lot of chocolate on her hands. Needless to say I didn’t clean it up right away and handed her some carrots and ranch to eat with her lunch while I finished up.
She walked over to me so sweetly, reached her chocolatey hand up to my face, and rubbed it ALL. OVER. She finally noticed she was smearing chocolate all over the place, gasped and tried to wipe it off with her other hand…
Which happened to be covered in ranch at this point.
… It’s so good to be home.
- 1 cup butter
- 1/2 cup cocoa
- 2 tablespoons honey
- 4 large eggs
- 2 cups sugar
- 1 3/4 cups flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup walnuts, roughly chopped
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring
- 1/2 cup butter, melted
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Preheat oven to 350° F.
- To the bowl of an electric mixer, add melted butter and cocoa. Mix to combine and then cream with sugar, eggs and honey. Add dry ingredients and mix until just combined. Add walnuts and mix to combine.
- Pour into a greased 9x13 pan and bake for 25 minutes in a preheated oven.
- The brownies will look baked around the edges, but still jiggly in the center when you pull them out. Let cool to room temperature and then put in the freezer for chill for 30 minutes.
- In the bowl of an electric mixer, mix butter, powdered sugar and milk until frosting is fluffy. Add peppermint extract and food coloring.
- Once the brownies have been chilled, spread icing across the top.
- Put in the freezer for another thirty minutes.
- In the bowl of an electric mixer, combine melted butter and cocoa powder. Add powdered sugar and milk until frosting is fluffy. Add vanilla and salt and whip until completely combined.
- Spread across the top of the chilled mint icing. Leave out at room temperature.
- * The reason we are chilling the brownies in between steps is because we don't want the different layers combining. It is much easier to work with hardened frozen layers! If you don't mind things getting incorporated together, you can totally skip the freezing steps!
- ** If you don't like the texture of walnuts, I would strongly encourage you to use a walnut extract or walnut oil of some kind to keep the flavor. Also add about 1/2 cup extra flour to the recipe if you omit the walnuts.
Do you guys have any awesome St. Patty’s Day traditions with your kids? I’d love to hear them, as I’m just starting them myself!