Our Chocolate Frosting for Brownies is just sweet enough! You'll love its creamy texture and rich flavor! This recipes make the perfect amount of cocoa icing for brownies or a 9x13 cake.
Say goodbye to sickeningly sweet chocolate buttercream! Our small-batch chocolate frosting contains just the right amount of sugar and tastes incredible.
Use it to make The Best Frosted Brownies and more!
Recipe ingredients
Cocoa: I recommend using Ghirardelli unsweetened cocoa (affiliate link) in this recipe. It brings rich, deep, chocolate flavor that's incredibly delicious. Of course, you can use the brand you have, but keep this in mind the next time you need to buy baking cocoa.
Butter: I always use salted butter here. If you use unsalted butter, you'll need to add a little extra salt to the frosting.
Extract: Vanilla extract brings out the chocolate flavor, so don't skip it!
How to make frosting for brownies
See the card at the end of this post for the full recipe, but here's an overview.
- Cream the butter and cocoa in a bowl with a hand mixer (affiliate link).
- Mix in the powdered sugar and then the milk and vanilla. Beat until smooth and fluffy.
Recipe tips
- Using softened butter makes it easier to beat and produces a smoother frosting.
- Wait until your brownies have cooled before spreading on the chocolate topping.
- Cut the brownies after you frost them.
How to use it
Spread the chocolate frosting on brownies using a knife or an icing spatula (affiliate link).
You also could use this topping to frost cookies, small cakes or a dozen cupcakes! To adapt this recipe for larger cakes, see the notes in the recipe card at the end of this post.
Frequently asked questions
Refrigerate chocolate frosting in a sealed container for up to one week. You also can freeze it for up to three months.
Freeze chocolate buttercream frosting in a sealed container or zip-top freezer bag and use it within three months. Thaw it overnight in the refrigerator, bring it to room temperature and beat it again until fluffy and creamy.
More recipes to try
- 15 Toppings for Cheesecake
- Fudgy Raspberry Brownies
- Gluten-Free Chocolate Cheesecake
- Chocolate-Orange Rice Krispie Squares
- Buckeye Candy Recipe Without Paraffin
Enjoy!
If you try this brownie frosting recipe, please leave a comment and a rating!
Chocolate Frosting for Brownies
Ingredients
- 8 Tablespoons salted butter at room temperature
- ⅓ cup unsweetened cocoa (preferably Ghirardelli)
- 1 pinch salt
- 1 ¼ cups powdered sugar
- 3 Tablespoons milk
- ¾ teaspoon vanilla extract
Instructions
- An hour before starting, set out 8 tablespoons (1 stick) of butter at room temperature.
- Use an electric mixer to cream the room-temperature butter, cocoa, and salt, starting on low and then increasing to medium speed. Add the powdered sugar and mix on low. Add in the milk and vanilla extract.
- Increase the speed to medium-high, and beat the frosting until smooth and fluffy. Spread it on cooled brownies.
- If you're not using the frosting right away, refrigerate it in a sealed container for up to one week. You also can freeze it for up to three months. Thaw it overnight in the refrigerator, bring it to room temperature and beat it again until fluffy.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C)
Comments
No Comments