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This recipe was originally in a cookbook from Star Valley Wyoming in the 1970's and I converted it to suit my own tastes.
I used to take these brownies to any bake sales we had, and was always asked for the recipe. I guess I gave it out too much because at one bake sale, to raise money for new playground equipment for the elementary school, everyone brought mint brownies to sell.
Mix the brownie ingredients, the first seven (butter-walnuts), together. Spread in greased and floured 12x18 pan (or use pan spray to oil pan). Bake at 350 degrees for 25 minutes. Remove from oven and cool.
Use the next five ingredients (powdered sugar-food coloring), make powdered sugar icing using enough milk to make a good spreading consistency. Tint to desired shade of green with food coloring. (Don't forget the mint flavoring.) Spread smoothly on cooled brownies.
Place chocolate chips and butter in glass measuring cup, and microwave for 1-2 minutes, just long enough that the chips become soft all the way through. The chips will keep their shape until they are stirred with the butter. If not completely softened, microwave for a few seconds longer. Stir until smooth. Pour over iced brownies and spread around with a rubber scraper. Then pick the pan up and shake it back and forth to even the glaze. Let harden in a cool place.
Cut into 2 inch squares with a wet knife to keep the glaze from cracking.
You can use other types of mint flavoring, such as peppermint, but the Schilling Mint has been everyone's favorite so far.
You can make a smaller pan of brownies by cutting the ingredients in proportion to the pan size. Don't bake a smaller pan quite as long because you want the brownies to be moist.
I like my icing to be a bright green for the contrast.
These need to harden in a COOL place to prevent the glaze from developing a grayish bloom. The bloom won't hurt, but the brownies look better without it.
This recipe was provided by Beth Clark from Orem.