Wednesday, April 16, 2014

BYU Brownies


These are MY take on the BYU Brownie. I’m not much of a mint fan, but these are delicious! I use my homemade brownies with a mint buttercream, topped with a chocolate ganache. These are a total hit!

For the Brownie:

In a bowl, combine and stir until thickened: 3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cups flour
1/4 tsp salt

Stir in a little less than 1 cup chocolate chips. (no more or brownies may fall apart when cut)
Pour into greased 9x13 inch cake pan. Bake 30-35 minutes in a 350 degree oven, or until brownies begin to pull away from sides or toothpick inserted comes out clean. Do not over bake. Cool in pan.

For the Mint Icing:

5 Tbsp. 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

Soften margarine. 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.
Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and add a layer of chocolate ganache.

Chocolate Ganache:

2 cups chocolate chips
4T heavy whipping cream

Combine together and put in a microwave safe bowl. Microwave in 20 second increments, stirring in between, until it’s smooth. Remove brownie pan from the freezer and pour on ganache. Allow ganache to cool and set and cut into squares. Enjoy!

*Icing from BYU Magazine

1 comment:

  1. Wow that is a very awesome recipe. I will definitely try this at home.Pakistani Cooking Recipes are the best. I love all Pakistani Recipes and indian recipes and mostly the appetizers by zarnak sidhwa recipes