Vintage BYU Mint Brownies

[Made at the BYU Courgareat starting in the 1950’s by the Courgareat “Pastry Angel” Eliza Wall Wardle]

8 eggs

2 cups sugar

2 cups butter

8 squares unsweetened chocolate (melted)

3-1/2 cups sifted flour

4 teaspoons vanilla extract

2 cups chopped nuts

Beat eggs and sugar until fluffy. Add butter and mix well. Add melted and cooled chocolate. Stir flour, vanilla and nuts into mixture until evenly blended. Pour batter into greased jelly roll pan.

Frosting

2-1/2 cups powdered sugar

1/2 cup butter

1-2 teaspoons milk

1 teaspoon mint flavoring

green food coloring

3 squares unsweetened chocolate (melted)

Stir powdered sugar, butter and milk together and divide frosting into 1/3 and 2/3 amounts. Add 1 teaspoon mint flavoring and few drops green food coloring to 1/3 and frost brownies with the green frosting. Refrigerate until frosting has set. Add 3 squares chocolate, melted, to the 2/3 amount of frosting. Spread over mint frosted layer after it has set.

--Printed in Provo Daily Herald on Sept. 22, 2009, pages B12 & B11.