Copycat BYU Mint Brownies from Scratch

4.37 from 33 votes

Copycat BYU Mint Brownies from Scratch

Alright, these Copycat BYU Mint Brownies from Scratch were a long time overdue, but here we are and you're just going to love them!! We even provide a brownies from scratch recipe!

Prep Time5

Additional Time1 55

Total Time2

Course: America's Best 4th of July Desserts, Recipes and Sides

Keyword: brownies, chocolate, dessert, mint

Servings: brownies

Author: Sweet Basil

Ingredients

Brownies

1/2 Cup Unsalted Butter
1 Cup White Sugar
2 Large Eggs
3/4 teaspoon Vanilla
1/3 Cup Cocoa Powder
1/2 Cup Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Powder

Frosting

1/2 Cup Butter softened
3/4- 1 Cup Powdered Sugar
1 Tablespoon Milk
1/2 teaspoon Mint Extract
5 Drops Green Food Coloring

Chocolate Ganache

12 Ounce Semi-Sweet Chocolate Chips
1/2 Cup Butter melted together in microwave

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and vanilla.
1/2 Cup Unsalted Butter, 1 Cup White Sugar, 2 Large Eggs, 3/4 teaspoon Vanilla
Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan and bake for 25-30 minutes. Remove from the oven and cool completely.
1/3 Cup Cocoa Powder, 1/2 Cup Flour, 1/4 teaspoon Salt, 1/4 teaspoon Baking Powder
In a large bowl, beat the butter until smooth. Add the powdered sugar, milk, extract and food color and beat until smooth. Frost the cooled brownies.
1/2 Cup Butter, 3/4- 1 Cup Powdered Sugar, 1 Tablespoon Milk, 1/2 teaspoon Mint Extract, 5 Drops Green Food Coloring
In a saucepan or microwave safe bowl, melt the butter and chocolate chips until smooth and quickly pour over the brownies, spreading evenly with a knife. Chill until set.
12 Ounce Semi-Sweet Chocolate Chips, 1/2 Cup Butter

Notes

Best if stored in the refrigerator. When covered well, brownies will keep for up to 5 days.

Nutrition