BYU stands for Brigham Young University which is where I attended college. It is also home to the, at least locally, famous BYU Mint Brownies. These are a three layer brownie; brownie, light mint icing and chocolate icing and they show up at everything. Having a big family party order BYU brownies, church activity order brownies, etc, etc. If you figured out how many of these brownies are eaten annually you’d come up with a really big number and a whole lot of calories.
Recently BYU dining release a version of the BYU brownies recipe, so I had to try it. I admit…my memories of the brownies were better than what I got using the exact recipe they printed. So, naturally, I started tinkering until I got a brownie which may not be their recipe, but more closely matches my memories of their brownie. It’s a thick cakey brownie with a mint icing and a chocolate ganache. This is not a low calorie offering, let’s not even pretend, but boy is it good.
I apologize for not having better pictures. They were devoured so fast I had to swoop in and save this one little piece for photos. 🙂 That’s how good these are.
Mock BYU Mint Brownies
1 cup unsalted butter, room temp2 cups sugar
1/2 cup cocoa powder
2 Tablespoons honey
3 Tablespoons Ultra Gel
4 Tablespoons water
1 teaspoon vanilla
1 3/4 cups flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees. In a large bowl or the bowl of a stand mixer beat together butter and sugar until light and fluffy. Add cocoa powder and honey and mix well. Add eggs one at a time mixing until incorporated. Mix in Ultra Gel, water and vanilla until smooth. In a second bowl combine flour, baking powder and salt. Stir dry ingredients into the creamed mixture until smooth. Do not over beat. Pour batter into a greased 9×13 baking pan and bake for 25-35 minutes until a toothpick comes out clean. I do tend to underbake these just a little because it gives a little fudgier texture. Cool and top with mint icing and ganache.
6 Tablespoons unsalted butter, room temperature
1/4 teaspoon salt
3-4 Tablespoons milk
3-4 cups powdered sugar
2 Tablespoons Ultra Gel
1/2 teaspoon mint extract
1-2 drops green food coloring
Combine all ingredients and beat until smooth and fluffy, scraping down the sides of your mixing bowl as needed.
1 cup whipping cream (unwhipped)
10 ounces semi sweet chocolate
1/2 tsp vanilla (opt)
Warm whipping cream to 180 degrees. It should be hot, but should not boil. Pour all at once over the chocolate and stir until all the chocolate pieces are melted. Allow to cool slightly so it is still pourable, but not so hot that it will melt other icings.