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Learn how to make the BEST EVER Brownie Frosting! It’s a cooked chocolate fudge frosting that coats the brownies like a rich ganache. It’s irresistible and takes an ordinary brownie to a whole new fudgy chocolate level.
The BEST Brownie Frosting Ever!
These easy double chocolate fudge brownies were my undoing the first time I made them. I could not resist them at all! The actual brownie part is fantastic – rich and fudgy – but it’s the brownie icing that’s really the star. It’s has a texture like ganache and is super-rich like fudge. So, the best name for it is double fudge frosting.
This chocolate frosting for brownies is the best I’ve ever had. It’s a cooked chocolate frosting with heavy whipping cream, butter, and sugar. You pour it on the brownies and let it cool. It’s like ganache but better.
You can use it to top any brownie recipe, but I love it with my brownies made with my homemade brownie mix. But you know what? It’s a great addition if you want to make a box mix. It will take them to a whole new level.
Ingredients Needed
- Brownies: For this recipe, you can use a store-bought brownie mix. Just follow the instructions on the box! Or, make homemade double chocolate brownies with my from-scratch brownie mix instead. Make and bake the brownies first and then let them completely cool before icing them.
- Heavy whipping cream: There is no substitute for this!!!
- Sour cream: Also, no substitute for this – it makes a nice creamy frosting.
- Instant coffee granules: This is optional! Your frosting won’t taste like mocha or coffee, but the bit of coffee accentuates the chocolate flavor, making it much deeper and more intense.
- Granulated Sugar: Weird, I know! But it’s a cooked frosting!
- Cocoa: Use any unsweetened cocoa powder – you can use regular, dark or dutch process. Learn all about cocoa!
How to Make Brownie Frosting
- Whisk the cream, sour cream, instant coffee, and vanilla in a bowl or large measuring cup.
- Place the butter in a saucepan and melt over low heat. Once it’s melted, whisk in the sugar.
- Then add the cocoa powder, and salt.
- Whisk them until they’re thick and combined.
- Slowly add the wet ingredients while whisking, and then cook the frosting for two to three minutes over low heat. Don’t let it boil.
- As it cooks, it will slightly thicken – once that happens, take the pan off the heat.
- Pour the frosting over the brownies and use a spatula to smooth it. Allow the frosting to cool completely. Chill the frosted brownies in the refrigerator if you want the frosting to harden.
Expert Brownie Icing Tips
- The instant coffee is optional, but it gives the frosting a rich chocolate flavor, so I definitely recommend using it.
- Don’t boil the frosting when you cook it. Instead, cook it on low for the recommended time. This will ensure you get a rich, fudgy texture.
- Wait to ice the brownies until they are completely cooled.
- Store frosted brownies loosely covered at room temperature. They will keep for three days.
- Or, store them in the refrigerator if you prefer hardened icing.
FAQ
Yes! Frosted brownies are so good.
There is no substitute. For the best frosting, top your brownies with heavy whipping cream frosting.
Yep! Any homemade brownie recipe or brownies from a mix will work.
No, it won’t harden on its own at room temperature. You can refrigerate the frosted brownies if the frosting is set up more.
Wait until the brownies are cooled to frost them.
I think sprinkles would be fun!
Brownies are great with vanilla buttercream, chocolate buttercream, or chocolate cream cheese frosting!
Easy Double Fudge Brownie Recipe
Ingredients
Brownies:
- 1 recipe homemade brownie mix OR
- 1 box store bought brownie mix (disregard rest of brownie ingredients; make brownies as directed on box if using this option)
- 1 cup (237ml) vegetable oil or (226g) melted unsalted butter
- 4 large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons (30ml) water
Frosting:
- ½ cup (118ml) heavy whipping cream (do not substitute)
- 2 tablespoons sour cream
- ½ teaspoon instant coffee granules (optional, but gives a dark rich chocolate flavor)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- ¾ cup (150g) granulated sugar
- ½ cup (40g) unsweetened cocoa powder
- Pinch salt
Instructions
- Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
- Stir all the brownie ingredients together in a large bowl using a wooden spoon or spatula. Spread in prepared pan and bake 22-28 minutes until a toothpick comes out with just a few crumbs stuck to it. Let the brownies cool completely before frosting.
- To make frosting: Whisk heavy whipping cream, sour cream, instant coffee, and vanilla in a measuring cup. Melt butter in a medium saucepan. Whisk in sugar, cocoa powder, and salt, the mixture will be grainy. Slowly mix in the wet ingredients. Cook for about 2-3 minutes over low heat until the mixture thickens slightly, but don’t let it boil.
- Pour frosting over brownies and spread to coat. Let cool completely. The frosting will not harden unless you chill the brownies.
- If you want to cut shapes, use cookie cutters and cut them once the frosting is cool. Add any sprinkles or pipe on football laces using white chocolate, frosting, or Cool Whip.
- Store loosely covered on the counter, or chill to set the frosting. Will keep for up to 3 days on the counter.
Recipe Video
Recipe Notes
- The instant coffee is optional, but it gives the frosting a rich chocolate flavor, so I definitely recommend using it.
- Don’t boil the frosting when you cook it. Instead, cook it on low for the recommended time. This will ensure you get a rich, fudgy texture.
- Wait to ice the brownies until they are completely cooled.
- Store frosted brownies loosely covered at room temperature. They will keep for three days.
- Or, store them in the refrigerator if you prefer hardened icing.
Recipe Nutrition
Favorite Brownie Recipes
The next time you make brownies, turn them into double fudge chocolate brownies with this fantastic brownie frosting recipe! It is the best way to add a chocolatey finishing touch. Enjoy!
Is the frosting recipe enough for a 9×13 pan or should it be doubled
9×13 pan yes!
excellent!
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