I've only made this Brownie Batter Frosting a couple of times because honestly - it's dangerous. Very, very dangerous.
Usually when I bake brownies, I eat at least as much brownie batter as I eat actual brownies. My friend Terry asked once why I even bother baking once I mix it up and I have to agree with her sentiment... the batter is just so.much.better. So Terry... this is for you.
And if you're like her (and me), you're probably going to love this too! It has the rich flavor of brownies, except it's frosting.
Hear me say this - if you love brownies, you need to try it! You can pipe it onto a cupcake or slather it on a cake or eat it right off the spoon... but without the guilt of eating raw batter. I thought taking a picture of it with a spoon might convince you to try it that way... don't you wanna just have a bite?
Not that I ever feel guilty for eating raw batter... I mean really - I've been doing it for probably all 38 years of my life without ever getting sick so that particular worry has never occurred to me. But I know some people fret about such things. God bless 'em.
Anyway, one day I was making brownies and I wondered if there was a way to get that unique brownie flavor into frosting. I decided to just start mixing and see what I could come up with and that's when this Brownie Batter Frosting happened.
And since I was already baking brownies that day, I decided to pipe some frosting onto those too and oh yeah... it worked.
I also made a One Bowl Chocolate Cake later and covered it with Brownie Batter Frosting and ganache and oh.my.goodness was it delicious!!
What do you think? Do you have any questions? Leave me a comment and I'll help out if I can! Also, if you're obsessed with chocolate like I am, scroll past the recipe and check out my other chocolate-and-brownie-loaded recipes!!
PrintRecipe
Brownie Batter Frosting
Ingredients
- 1 cup butter, softened
- ⅔ cup brownie mix, dry (from the box)
- 2 squares of unsweetened bakers chocolate, melted (assuming squares are 1 oz. each)
- Pinch of salt
- 2 tsp. pure vanilla extract
- 3 cups powdered sugar (more if needed for desired consistency)
- 2 Tbsp. hot water, more if needed
Instructions
- In a mixing bowl, beat the butter until light and fluffy. Pour in the melted chocolate squares and mix thoroughly then add the dry brownie mix, salt, and vanilla and beat again. Slowly add in the powdered sugar. It will be thick! Add the hot water (one tablespoon at a time) until the desired consistency is achieved.
- Taste it to be sure you like it - you may want to add more cocoa powder or brownie mix or vanilla or salt... I like to tinker with recipe amounts until I get them just perfect for me!
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Melissa @ Completely Eclipsed
Omg that looks beyond decadent. I love brownies!
Rose
Thanks Melissa! Try it soon!
Amber
This looks amazing! I love brownie batter.
Rose
I hope you'll love this too!
Terry Carter
I love you, Rose Atwater. You are an ASBOLUTE genius!!! I think you should jar this stuff and sell it before someone else comes up with the idea!!!
Rose
I love you too Terry!! xx
maria
Hi Rose...I'm going to try this recipe. Can I make it with shortening oppose to butter? What are your thoughts?
Rose
It wouldn't have the rich flavor from butter, but I think it would still work!
Peggy
No don't do it, your body know what to do with butter, shortening is horrible for you. Also this is perfect just the way she has in recipe. YUM
Megan
Drooling!
Rose
🙂
Caroline
I can't wait to try this Rose, it looks delicious! I just stumbled across it the other day when following all your links to your favorite cake recipes that you posted. I'm going to use this for a birthday cake this weekend. The question is - can it be made in advance? (Ideally, I'd prefer to make the cake and frosting tonight (Wednesday) for example, and then assemble it Thursday night.) If it can be made in advance, can it be left out on the counter overnight (like swiss meringue buttercream)? Or does it have to be refrigerated? Also, does the assembled cake with this frosting have to be refrigerated? Thanks!!!
Amanda
Hi Rose,
I am wanting to use this on a birthday cake. Can this be used under fondant? Also, can it be used to pipe? How long does it keep its shape? Thanks in advance! 🙂
Rose
It's a very sturdy frosting! You can use it under fondant, for piping and it holds up beautifully!
Alli
Hey! I was wondering if you've ever tried icing brownies with this? If you have was it good? If not do you think it'd be a good idea?
Rose
IT would be fantastic on brownies!
Mary
Hi your one bowl chocolate cake with this frosting look amazing and I am getting ready to give it a go!
One question though..
When you use the left over brownie mix for brownies.. Do you have to add less oil and water to the mix or do you use the same amount? I'm going for the same decor and I don't like to waist stuff so I just wanted to know what you do exactly with the rest of the brownie mix
Thanks for the recipe! I'm excited to try it!
Rose Atwater
Yeah, I used the same amount of eggs and reduced the oil and water just a little bit. I don't remember measuring, but brownie mix is very forgiving 😉
Peggy
Keep it and make more frosting 🙂
Peggy
Made the One bowl chocolate cake and this brownie batter frosting for my mom's birthday today and all I can say is WOW everyone loved loved loved it. Thank you so much for sharing them both, it will be my new go to recipe for church potluck and bake sale!!!
Jan Robinson
Hi Rose
I love your one bowl chocolate cake and so does all my family. I was looking at your chocolate brownie batter, it looks delicious. My problem is being in England I'm not sure if the brownie mix would be the same. Do you know of a recipe that I could make myself instead.
Rose
Hmmm, I've never used homemade brownie mix, so I'm not sure! Maybe try the brownie mix you have as a trial run and see how it turns out!
Sneha
Hi rose, I m so excited to make this frosting but have few questions to ask.which brand brownie batter to use n also can u pls convert this recipe into grams as we in India only follow gram measurements while baking. Please help as I want to make it for my best friends birthday this Friday
Thanking you in advance
Ss
Hi, this looks amazing! I just wanted to know if it can be made in advance and if so how far in advance and how should it be stored? Thanks!
Rose
You could make it up to a week in advance and store it in the frig. You would just need to let it come to room temp when you're ready to use it.
Jen
I love the recipe as posted! My husband loves dark chocolate and mint. This time I used dark chocolate brownie mix and a tiny bit of peppermint extract and this was fabulous too! Thanks for the great recipe!
Rose
You're welcome - that sounds fabulous!!
Tonia
Hi Rose. Would this icing be okay at room temperature for 24 hours?
Rose
Yes!
mais aqui
Wow!! What a wonderful recipe, I just loved it, I'm sure my kids will be crazy to taste this delicious, I'll prepare this recipe as soon as I can, I loved it.
Abi
This stuff is INSANELY awesome!! I cheated (in a very _VERY_ bad way) and used a bag of Costco Ghirardelli brownies. As I was mixing it up, I could hear that tiny voice in my head telling me to try some. OH. MY. GIDDY. AUNT!!!!!! The next thing I knew, I had finally awoken from my self-induced sugar coma, and I now wander around the house wearing sweatpants. Pinterest is a dangerous weapon!!!
Rose
I'm so happy you love it as much as we do!!
Elissa
Hi there Rose!
I am excited to try this recipe for a friend’s birthday cake this week! It is a beyond brilliant idea! Can I ask what the theory was behind you deciding to add hot water instead of just milk or cream? Does it help dissolve some of the granules of the brownie mix so it is not as crunchy? Thanks in advance! =D
Rose
I've read many times that hot water (or coffee) magnifies the flavor of chocolate more than milk or cream. I can't honestly say that I notice a big difference, but hey... it sounds good so why not?!
Jackie
Hello
Can you use cocoa powder instead of chocolate squares
Don’t have any today
Heather
It was way, way to sweet. I had to add so much brownie mix to make it actually taste like brownie batter, and cut the powdered sugar by one cup, I also used 1/2 n 1/2 instead of water (I ended up making it twice and tweaking the recipe the second time) it gave it a more rich brownie flavor and a smoother consistency. In the end it ended up tasting really good though.