Frosting for Brownies
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Frosting for Brownies
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This creamy and decadent frosting for brownies is the perfect addition to your brownie recipe, creating a next-level dessert!
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Ingredients
- ¾ cup unsalted butter melted
- 1½ cup sugar
- 1½ teaspoons vanilla extract
- 3 egg
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Brownie Frosting
- 2/3 cup sugar
- 3 tablespoons milk
- 3 tablespoons butter
- 1/2 cup chocolate chips
Instructions
- Blend melted butter, sugar, and vanilla in a bowl. Add eggs and mix well with a wooden spoon.
- In a separate bowl, combine flour, cocoa, baking powder, and salt.
- Add dry ingredients to egg mixture until well blended.
- Spread into a 9x9 inch pan. Bake at 350°F for 27-29 minutes.
- For FROSTING: Mix sugar, milk, and butter in a small saucepan on Med/High Heat. Bring to a boil.
- Boil for 30 seconds. Remove from heat and stir in chocolate chips until they are all melted.
- Pour over brownies immediately. Add sprinkles immediately as well. Let cool.
Equipments used:
Notes
- STORE. These brownies can be stored with or without the frosting. Keep them in an airtight container, separate any layers with wax paper, and store them on the counter for 3-4 days.
- FREEZE for up to 3 months. Thaw at room temperature before serving.
Nutrition Information
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Calories
409kcal
(20%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Cholesterol
101mg
(34%)
Sodium
308mg
(13%)
Potassium
131mg
(3%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
621IU
(12%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 101mg | 34% |
| Sodium | 308mg | 13% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 621IU | 12% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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