A classic BYU dessert! Adapted from BYU Magazine’s BYU Mint Brownie Recipe.
Makes one 9x13” tray/pan.
Preheat oven to 350°F and grease a 9x13" 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 9x13" baking dish. Bake for 25-27 minutes until just barely set, and not jiggly in the center.
Remove from oven and put into fridge to chill (place on hot pads in fridge).
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.
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, 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.