BYU Mint Brownies

My mother-in-law got this out of the BYU Alumni magazine.

90 minutes prep and cook. Cool 1 hour. (9X13 pan)

Brownies:

1 cup butter/margarine

1/2 cup cocoa

2 T. honey

4 eggs

2 cups sugar

1 3/4 cups flour

1/2 T. baking powder

1/2 t. salt

1 cup chopped walnuts

12 oz cholate icing made or bought

Mint Icing:

5 T. butter

dash salt

3 T. milk

1 T. light corn syrup

2 1/3 cup powdered sugar

1/2 t. mint extract

1-2 drops green food coloring

1.) Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, flour, baking powder, and salt. Mix well and add nuts. Pour batter into 9 by 13 baking pan. Bake 350 degrees for 25 minutes then cool.

2.) Prepare mint icing: soften butter. Add salt, corn syrup, and powdered sugar. Beat till 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. Remove from the freezer and carefully add a layer of chocolate icing.