We love getting to have the sister missionaries over for dinner, and this past time, it was even more fun, because it was Sister Bice's birthday. She will be going home in a few weeks, and so it was almost like a sendoff, and a birthday party :).
We weren't sure how old she was turning, and so Lily only put four candles in the brownies for her to blow out :).
And instead of a cake, we made brownies, because she said they were her favorite dessert. When I heard that she loved brownies, I immediately wanted to make the BYU Brownies. We love them, and because Education Week was going on when we were in Provo last week, they were sold out everywhere. We needed our brownies :).
I have tried to make these a few times since moving to Colorado, but living at 7000 feet above sea level has thwarted me every time. They always rise out of the pan and pour into my oven. This time, I was not going to be thwarted.
I researched every possible high altitude adjustment, and really only trusted the ones written by Colorado people, since we are double the altitude of most high altitude locations. And this time, it worked!! Wahoo! So here is the recipe - I included the normal and high altitude directions. Enjoy!
BYU Mint Brownies
Normal Brownies
1 c. margarine or butter
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional – I leave them out)
Melt butter and mix in cocoa. Allow to cool. In a separate bowl, beat eggs and sugar until fluffy. Add honey. Sift flour, baking powder, and salt, and add to egg mixture. Mix well. Gently fold in cocoa/butter mixture. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25-30 minutes. Cool.
High Altitude (over 5000 feet) Brownies
1 c. margarine or butter
1/2 c. cocoa
2 Tbsp. honey
4 eggs
1-2 Tbsp water
2 c. sugar (minus 2 Tablespoons)
1 3/4 c. flour
1 ¼ tsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional – I leave them out)
Melt butter and mix in cocoa. Allow to cool. In a separate bowl, beat eggs and sugar until fluffy. Add honey. Sift flour, baking powder, and salt, and add to egg mixture. Mix well. Gently fold in cocoa/butter mixture. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 375 degrees for 20-25minutes. Cool.
Mint Frosting
2½ cups powdered sugar
½ cup softened butter
1-2 teaspoons milk
2 teaspoon mint flavoring
Green food coloring
Stir powdered sugar, butter and milk together. Add the mint flavoring and few drops green food coloring and frost brownies. Refrigerate until frosting has set.
Chocolate Frosting
¼ cup butter (softened)
¼ cup milk
1 tsp vanilla
½ tsp salt (only if using unsalted butter)
3 cups powdered sugar
¼ cup cocoa
Combine butter, half of the sugar, salt and vanilla. Add milk, cocoa, and remaining sugar until smooth and creamy. Spread over set mint frosting.
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