If it hadn't been for a good friend who had me playing racquetball three times a week, these brownies would have caused me to put on the dreaded Freshman Ten or more likely Twenty when I went to college. I lived in the dorms on campus and had a two meal a day plan at the cafeteria. I'd eat breakfast and dinner. Lunch would be a quick
brownie snack at the Student Union and dinner always included at least two one brownie for dessert. I adored these things. I lived off campus all of the other years of school, but I fed my brownie habit as often as I could. Then I married, graduated, moved away and promptly forgot all about them. It was definitely a fickle love affair on my side.
This year for St. Patrick's day, I remembered those brownies. Normally, the middle layer wouldn't be quite such a vibrant green, but I had a food color malfunction. Imagine my surprise when I opened a clearly green colored pointy topped McCormick liquid food color bottle, generously squirted it into my frosting and had it turned BLUE. Knowing that blue and yellow make green, I opted to add some yellow. That, however made a very unappetizing pond scum color. Next I grabbed a jar of leaf green Wilton color paste. The results were very, very green. Seeings it was St. Patrick's day, though, that was acceptable.
1 cup butter
1/2 cup cocoa
2 Tbsp honey
2 cups sugar
1 3/4 cups flour
2 tsp baking powder
12 ounces chocolate frosting (make your own or use store bought)
5 Tbsp butter, softened
3 Tbsp milk
1 Tbsp corn syrup or agave nectar
2 1/2 cup powdered sugar
3/4 tsp mint extract
1-2 drops green food coloring
Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour and baking powder. Mix well. pour batter into greased 9 X 13 pan. Bake 25 minutes in a 350 degree oven or until done. Cool 1 hour. Prepare mint frosting by beating butter and corn syrup. Add in powdered sugar and beat until smooth and fluffy. Add the food coloring to the milk and gradually add until the consistency is a little thinner than cake frosting. Spread mint frosting over cooled brownies. Place in freezer for a short time to stiffen. Remove from freezer and carefully add layer of chocolate frosting. Store leftovers in the fridge.