BYU Mint Brownies

This recipe was published in the BYU Magazine, and is posted as such, except that the chocolate frosting is my own recipe.

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine or butter (margarine is a swear word in my home...I always use 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)

MINT ICING
5 Tbsp. margarine or butter (see above)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

WHIPPED CHOCOLATE GANACHE FROSTING

1 cup cream

2 cups semisweet chocolate chips

1 T. corn syrup

1. Melt margarine 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-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. 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.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

4. Heat the cream to just simmering on the stove, then pour over the (room temperature) chocolate chips. Let stand 1-2 minutes, then whisk until smooth. Whisk in the corn syrup, then refrigerate for 15-20 minutes or until it is cool. Beat for 5-7 minutes, until it lightens in color and begins to hold beater marks and is spreadable (it'll still be quite soft at this point, but will set up nicely once it touches the cold mint layer).

5. Spread the chocolate frosting over the mint layer and let set for a few minutes before cutting. These must be kept in the refrigerator due to the cream in the frosting. Betcha can't eat just one...