Fresh-Peppermint Fudge Brownies

From Sylvia Varney, co-owner of Varney’s Chemist Laden.

1 1/3 cups margarine
2 cups granulated sugar, sifted
4 large eggs
2 teaspoons vanilla
2 tablespoons honey
1 1/2 cups sifted flour
7/8 cup instant cocoa mix
1 teaspoon each salt and baking powder
2 cups coarsely chopped toasted pecans
2 cups confectioners’ sugar, sifted
7 tablespoons unsalted butter
2 tablespoons milk
1/2 tablespoon finely minced fresh mint leaves or 1 tablespoon peppermint extract
3 drops green food coloring, optional
3 ounces unsweetened chocolate

Preheat oven to 350 degrees. Cream together margarine and granulated sugar. Add eggs one at a time, then vanilla and honey. Sift together flour, cocoa mix, salt and baking powder, add to creamed mixture. Fold in nuts. Spread in greased and floured jelly-roll pan. Bake for about 30 minutes, until center is solid. To make frosting, mix confectioners’ sugar, 4 tablespoons butter, milk, mint, and food coloring. Frost cooled brownies; place in freezer for 20 minutes. To make glaze, melt chocolate and remaining butter on low heat. Blend well, cool, and drizzle over frosting. Cut into squares.

From “A Grande Finale,” originally featured in Domain, January/February 1990