BYU Mint Brownies

Makes one 9 x 13 pan

1 cup butter (or margarine, but you know how I feel about butter, people)
1/2 cup cocoa
2 Tablespoons honey
4 eggs
2 cup sugar
1 3/4 cup flour
1/2 teaspoon salt
1 cup chopped walnuts (Meghan doesn't like nuts, so I don't usually put any in)
12 ounces chocolate frosting (use your own fav icing recipe.)

Mint Icing:
5 Tablespoons butter
dash of salt
3 Tablespoons milk
1 Tablespoon light corn syrup
2 1/3 cup powdered sugar
1/2 teaspoon mint extract
1-2 drops green food coloring

Melt butter 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 x 13 pan. Bake at 350 for 25 minutes. Cool.

Prepare mint icing: Soften butter. 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.

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.