I have a confession. I have never liked Brownie Frosting. Until now!
- Carbohydrate 24.8483666876223 g
- Cholesterol 0 mg
- Fat 0.0251688889099287 g
- Fiber 0 g
- Protein 0.00028 g
- Saturated Fat 0.00502444444865241 g
- Serving Size 1 1 brownie (25g)
- Sodium 0.290888889099287 mg
- Sugar 24.8483666876223 g
- Trans Fat 0 g
- Calories 98 calories
Step-by-step
- In a stand mixer with the whisk attachment (a hand mixer works excellently here), 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.
A glossy, opaque spread with a smooth density coats the tongue without feeling heavy, carrying a concentrated punch of cocoa balanced by the floral sweetness of honey. Achieving this specific mouthfeel relies entirely on mechanical fat aeration and moisture control.
- Ensure the unsalted butter reaches precisely 68 degrees Fahrenheit before mixing to prevent fat separation.
- Blend the dry cocoa powder and confectioners sugar with the softened butter on low speed for 30 seconds to prevent fine particulates from dusting the counter.
- Incorporate whole milk or heavy cream strictly one tablespoon at a time, observing the visual cue of a smooth ribbon falling from the whisk attachment.
- Apply the finished mixture directly onto warm brownies so residual heat slightly relaxes the fats for easier spreading.
Pairing this sweet topping with bitter dark roast coffee or unsalted toasted pecans cuts through the dense sugar concentration. Temperature and humidity within the workspace alter how much dairy liquid the sugar absorbs during mixing.
