My freshman year, I was introduced to the famous BYU Mint Brownies. One of my roommates and I loved these, and I’m pretty sure we ate them way more than we should have. Sometimes I wonder how I didn’t gain the freshman 15, because later on, when I found the recipe online, I realized just how bad they were for me. Lots of sugar and butter…and about zero nutrition.
No wonder they were so delicious!
Even though I don’t think I could get away with eating them all the time like I used to, I still crave them every now and then. A few weeks ago, I thought it would be fun to try to make these brownies at home. As I was gathering the ingredients, I saw someone post about how much they loved “brookies” (aka, a cookie and brownie made into one), and it inspired me to combine my favorite brownie recipe with my favorite cookie recipe. I had never done this before, so I was a little nervous!
However, it turned out fantastic. I cut down some of the sugar in the brownies (but believe me, there were still plenty sweet.) I ended up not putting the traditional frosting that the brownies have on them because I think it would have been a bit overkill. But, even without it, these mint chocolate brookies were delicious. I made a huge pan of them, which was kind of a mistake, because I just kept wanting to snack on them!
The cookie base is chewy and buttery, and the brownie is sweet and perfectly chocolate-y. I added some mint M&Ms to the cookie base, but you could easily add chocolate chips instead. I can’t wait to make these again – I think they are perfect for this time of year!
- COOKIE BASE
- 1 cup butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2½ cup flour
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 1 12 oz. bag milk chocolate chips or 1 bag of mint M&Ms
- BROWNIE BASE
- 1 c. butter
- 1/2 c. cocoa
- 1 teaspoon peppermint extract
- 2 Tbsp. honey
- 4 eggs
- 1 c. sugar
- 1 3/4 c. flour
- 1/2 Tbsp. baking powder
- 1/2 tsp. salt
- 1 c. chopped walnuts
- Preheat oven to 350 degrees
- COOKIE BASE
- Cream first five ingredients until light and fluffy (about 30 seconds).
- Add dry ingredients and chocolate chips and mix into creamed mixture.
- Press into the bottom of a greased 9x13 (or similar sized) glass dish. Set aside
- BROWNIE BASE
- Melt butter and combine together with cocoa and let cool about five minutes.
- Add honey, sugar, peppermint extract, eggs, flour, baking powder, and salt, and mix well.
- Add walnuts.
- Pour batter on top of cookie base.
- Cook about 25 minutes, or until the brownie is cooked.
Brownie recipe adapted from BYU Magazine
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.