I have a confession. I have never liked Brownie Frosting. Until now! Pair it with the Best Brownie Recipe and you will be in heaven!
Secret Ingredient Frosting
I made some From-Scratch Brownie Mix this week. I just decided that my brownies deserved a little decadence. I opted to add honey to a basic chocolate frosting recipe and loved the results!
Why Is This Frosting Specifically for Brownies?
Let me tell you why this is the perfect frosting specifically for brownies.
- It’s soft, but ‘crusts’ ever so slightly after sitting out. The texture and consistency are natural and pure.
- It is complementary. It adds to the overall flavor combination, not making one or the other the star of the show.
- It is made to be applied to warm brownies, meaning that it locks in the moisture of the brownie itself and creates this seamless transition of velvety smoothness to a chewy gooey brownie.
Why is it “Brownie” Frosting?
By far my favorite way to enjoy this frosting is on brownies. When you have an ooey gooey brownie with a sweet chocolate frosting melting into every nook and cranny, it’s just magic. Be sure to add it to my Double Fudge Brownies, too!
Minute Frosting
Not only is the brownie frosting perfectly delicious, but it is also fast and easy. Take about a minute to come together and spreads easily over cooled brownies. I have added it to brownies right out of the oven before, and while that tastes AMAZING, it doesn’t look as pretty. If you want to tackle that delicious option, double the recipe and use half immediately then the other half after the brownies are cool.
I think it’s safe to say that I am officially converted into a fan of frosting on brownies! Hope you are too. 🙂
More Frostings
Brownie Frosting
Ingredients
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons whole milk, or heavy cream
Instructions
- In a stand mixer with the whisk attachment, or using a hand mixer, combine room temperature butter, cocoa, honey, vanilla, and confectioners sugar.
- Turn mixer on low and let it combine ingredients for about 30 seconds.
- Slowly add milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more, it can vary from season to season and kitchen to kitchen.
- Spread over warm brownies.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This is spectacular. Just used it and everybody loved it!
YAY!
I was out of honey so I subbed real maple syrup. Haven’t cut in to the brownies yet, but the beaters and rubber spatula were fantastic!
Imake mine with a fudge topping that came out in th÷ 1990’s on double fudge brownies. A few years ag [ the grocery stoes started selling the same fudge recipe that I use on my fudge!!!
i added a tablespoon of sweeten condensed milk, and omg is this great!!
Does this need to be refrigerated if I’m making brownies for a potluck the following afternoon? Also is thus enough fir a 9×13 pan or 8×8? Thank you!
Nope! Can be left out at room temperature. It’s for an 8×8 pan. 🙂
I used Hershey special dark cocoa. It was very dark but was a cool contrast to the lighter brown brownie. Thanks for the recipe
This frosting is amazing and addictive. Bakers be warned!
I want to try the brownie recipe with and without the frosting. I need to make a batch for 40 people for a memorial service. Can I use my jelly roll pan and how many times should I double or triple the recipe and the frosting? The jelly roll pan is like 10×15. (I think) ????
This is the best browine frosting I’ve ever had! Thank you so much for sharing your recipe!!
Hello,
What about a white chocolate frosting?
How can I make it according to this recipe?
Thank you