If it hadn’t been for a good friend who had me playing racquetball three times a week, these brownies would have caused me to put on the dreaded Freshman Ten or more likely Twenty when I went to college. I lived in the dorms on campus and had a two meal a day plan at the cafeteria. I’d eat breakfast and dinner. Lunch would be a quick
brownie snack at the Student Union and dinner always included at least two one brownie for dessert. I adored these things. I lived off campus all of the other years of school, but I fed my brownie habit as often as I could. Then I married, graduated, moved away and promptly forgot all about them. It was definitely a fickle love affair on my side.
This year for St. Patrick’s day, I remembered those brownies. Normally, the middle layer wouldn’t be quite such a vibrant green, but I had a food color malfunction. Imagine my surprise when I opened a clearly green colored pointy topped McCormick liquid food color bottle, generously squirted it into my frosting and had it turned BLUE. Knowing that blue and yellow make green, I opted to add some yellow. That, however made a very unappetizing pond scum color. Next I grabbed a jar of leaf green Wilton color paste. The results were very, very green. Seeings it was St. Patrick’s day, though, that was acceptable.
Author: Frugal Antics of a Harried Homemaker
- 1 cup butter
- ½ cup cocoa
- 2 Tbsp honey
- 4 eggs
- 2 cups sugar
- 1¾ cups flour
- 2 tsp baking powder
- 12 ounces chocolate frosting (make your own or use store bought)
- Mint Frosting:
- 5 Tbsp butter, softened
- 3 Tbsp milk
- 1 Tbsp corn syrup or agave nectar
- 2½ cup powdered sugar
- ¾ tsp mint extract
- 1-2 drops green food coloring
- Melt butter and mix in cocoa.
- Allow to cool.
- Add honey, eggs, sugar, flour and baking powder.
- Mix well.
- Pour batter into greased 9 X 13 pan.
- Bake 25 minutes in a 350 degree oven or until done.
- Cool 1 hour.
- Prepare mint frosting by beating butter and corn syrup.
- Add in powdered sugar and beat until smooth and fluffy.
- Add the food coloring to the milk and gradually add until the consistency is a little thinner than cake frosting.
- Spread mint frosting over cooled brownies.
- Place in freezer for a short time to stiffen.
- Remove from freezer and carefully add layer of chocolate frosting.
- Store leftovers in the fridge.