What’s better than a big chocolate brownie? How about a big chocolate brownie with chocolate buttercream frosting!
Recently my husband got a request to bring baked goods for a fundraiser. Our daughter offered to bake brownies and I decided to make chocolate buttercream to put them over the top. If you are a food blogger there’s nothing more embarrassing than making food that’s last to sell!
Not a chance with chocolate buttercream frosted brownies.
I adapted a basic vanilla buttercream, but found that one thing was truly different. With vanilla buttercream, I don’t always add extra milk (or water or cream). Just powdered sugar, butter and vanilla can be perfect.
But with the addition of the dry (but delicious!) cocoa powder adding some milk (or half & half in my case) was important for a frosting that is creamy, chocolate-y and smooth.
This amount works perfectly for an 8 x 8 pan of brownies. Double for a 9 x 13 pan. We used a mix for this batch of brownies. But if you want a healthier, homemade version, here is a whole wheat brownie that is rich and delicious!
- 2 cup powdered sugar
- ½ cup butter (1 stick)
- 1 t vanilla
- ⅓ cup cocoa powder
- 2-4 Tablespoons milk, half & half or cream
- Cream butter and vanilla using a mixer. Add powdered sugar a half cup at a time. When smooth, mix in 2 tablespoons of milk, then add cocoa powder and mix until well blended. Add additional milk if needed.