Fudge Mint Brownies




    • Cooking Spray
    • 1 cup (2 sticks) unsalted butter, melted
    • 3 cups sugar
    • 1 tablespoon vanilla extract
    • 4 large eggs
    • 1 ½ cups all-purpose flour
    • 1 cup unsweetened cocoa powder
    • 1 teaspoon kosher salt
    • 1 cup walnut s (optional), toasted and chopped

    Mint Icing

    • ½ cup (1/4 stick) unsalted butter, at room temperature
    • 3 tablespoons whole milk, plus more as needed
    • 2 teaspoons light corn syrup
    • 1 to 2 drops green food coloring
    • 2 cups powdered sugar
    • ¼ teaspoon kosher salt


    1. Preheat oven to 350 degrees. Coat a 9×13-inch baking pan with cooking spray. Line the dish with foil so there is a 1-inch overhang on all sides. Coat the foil with cooking spray.
    2. In a large bowl, combine the melted butter, sugar, and vanilla. Using an electric mixer, beat in the eggs, one at a time, mixing well after each addition.
    3. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the egg-butter mixture until blended. Stir in the walnuts (if using). Spread the batter evenly into the prepared baking dish.
    4. Bake until a cake tester inserted comes out clean, 30 to 35 minutes. Transfer the pan to a wire rack and let cool completely.
    5. In a bowl, combine the butter, milk, corn syrup, mint extract, food coloring, powdered sugar, and salt. Using an electric mixer, beat until smooth, adding more milk if the icing is to thick.
    6. Cut into bars and serve.

    Courtesy of Kelsey Nixon Kitchen Confidence

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