Did you want to go get some ice cream at the creamery?

How many times were you all asked this freshman year? Mostly by guys wanting to break the ice and count it as a 'date'?

Although I do love BYU Creamery ice cream, my heart has moved on to Graeters (see recent post), however there will always be a place in my heart for BYU mint brownies. My friend Amie got the recipe in her BYU alumni email. Thanks Amie! My tastebuds thank you! My thighs don't.

MAKES ONE 9-BY-13 PAN OF BROWNIES.

PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar1

3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts

12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.