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BYU Mint Brownies are made with a chewy brownie slathered in chocolate frosting and a thin layer of minty green icing.
One of my favorite memories of college is eating lunch in the student center, called the Wilk. Not only were there tons of food options, everything from salads and wraps to Taco Bell or Subway, but there were always tons of people to see and chat with. I have memories of such a fun place that was always a break from class and study.
One of the most iconic places for treats at BYU is a little place in the student center called Sugar ‘n Spice – Famous for its treats and snacks, particularly a warm mini loaf of bread with honey butter, large scoops of BYU creamery ice cream, and the ever famous BYU mint brownies.
What makes the brownies so good is a thick chewy brownie slathered with tons of fudgy frosting, with a thin layer of green minty icing in the middle. Just enough mint to offset all that chocolate, without being too minty. Such a fun tradition when we go back to visit campus and taste some of these treats that we loved so much.
Luckily a few years ago I was able to find the full recipe for BYU mint brownies in a BYU magazine article. I’ve adapted them slightly to be a little fudgier, and I use my tried and true chocolate fudge frosting that is light and chocolatey and delicious.
BYU Mint Brownies
A classic BYU dessert! Adapted from BYU Magazine’s BYU Mint Brownie Recipe.
Makes one 9×13” tray/pan.
To make a large sheet pan (12"x17"), double recipe and bake until just barely set, and not jiggly in the center.
- 1 cup butter, unsalted
- 1/2 cup cocoa powder
- 2 tablespoons honey
- 2 cups white sugar
- 5 eggs
- 1.5 cups flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
Green Mint Icing
- 4 tablespoons butter, unsalted
- 3 cups powdered sugar
- 3-4 tablespoons milk
- 2 drops (1/8 tsp) mint extract
- 1-2 drops green food coloring
Chocolate Fudge Frosting
- 1/2 cup Melted butter, unsalted
- 3/4 cup cocoa powder
- 5 cups powdered sugar
- 6-8 tablespoons milk
- 1 tsp vanilla extract or paste
Preheat oven to 350°F and grease a 9×13" pan with cooking spray (can also line with parchment paper). Set aside.
Melt butter in a large microwave safe bowl. Whisk in cocoa powder well until combined.
Add in sugar and honey, whisk well. Then add eggs.
Add combined dry ingredients and mix until incorporated well.
Pour into prepared 9×13" baking dish. Bake for 25-27 minutes until just barely set, and not jiggly in the center.
Remove from oven and put into freezee to chill (place on hot pads in freezer).
In a stand mixer beat butter on high speed. Slowly add in powdered sugar, alternating with 1 tablespoon of milk.
Keep alternating until you reach desired consistency.
Add in 1-2 drops of green food coloring, and mint extract. Mix well.
Frost a thin layer of the mint green icing onto the chilled brownies.
Place in freezer to set.
Chocolate Fudge Frosting
Melt butter and add to cocoa powder in a stand mixing bowl.
Mix with the paddle attachment until well combined. Slowly add in powdered sugar, alternating with milk.
Keep adding, alternating, until you reach desired consistency. Then add in vanilla and mix well.
Add chocolate frosting to brownies that have been chilled well in freezer, so green icing is set and won't mix with chocolate frosting.
Once frosted you can keep in the fridge or at room temperature.
Cut brownies into squares and serve.
To make a large sheet pan (12″x17″), double recipe and bake until just barely set, and not jiggly in the center.
I hope you get a chance to make these brownies – they are a favorite at our house!