HisGraceFillsMe

My parents are coming up to SSU for a visit this weekend. Coincidentally, my mom's birthday is on Sunday.

This happened last year, and I made a cake from mix with homemade frosting.

This year, I'd like to make brownies and frost them so they look like a cake, but taste like brownies.

Does anyone have a good recipe for brownie frosting? Or should I just leave them unfrosted?

I plan on making the brownie recipe on the back of the Ghirardelli cocoa powder can. They're my favorite, and my mom loves them!

mathmom

Best frosting ever: ganache. Chocolate Ganache - All Recipes I usually make with chocolate chips not bittersweet chocolate. It takes forever (several hours) to cool enough to spread so make it early and put it in the fridge. It's like truffle interiors.

Labbieb

This is one that we like: Creamy Chocolate Frosting - All Recipes

jbusc

If you really want to go all out indulgent, there's not a substitute for chocolate buttercream.

musicamusica

I second Ganache.

2bizee

My favorite frosting for brownies doesn't look like cake frosting, but it's yummy. York Peppermint Patties on top of the still warm brownies. Once they get a little melty, just spread them around making swirly patterns with the brown and the white.

laxmom

i love peanut butter frosting on the top of brownies and then melt a little semi-sweet chocolate and drizzle on top of the pb frosting...mmmm

hmom5

Ganache, easy and decadent!

musicamusica

Hmom5---I am hard pressed to think of ANYTHING that doesn't improve with a healthy slathering of Ganache.

Consolation

I'm a chocolatier. The Ghirardelli ground chocolate and cocoa brownie recipe is my favorite. When I make it, I add broken up discos (large flat chips) of dark El Rey chocolate. I top it with a dark chocolate ganache, usually made with added orange liqueur (Cointreau or Triple Sec). If you leave the brownies in the pan, you can pour the ganache over them and let it firm up there, rather than waiting until it is spreadable.

Don't use chocolate chips to make your ganache if you can help it. Chocolates are formulated for different uses, and chips are formulated to hold their shape when melted. You want something with more cocoa butter for good texture. Don't use crappy chocolate such as Hershey or Baker. Use chunks or bars of a decent chocolate: Lindt Excellence and Ghirardelli are usually available in grocery stores. Callebaut and El Rey are available at "gourmet" stores. There are many possibilities, but those are a few widely available ones.

hmom5

Musicamusica, I'd eat it on meatloaf.

Consolation, where do we send our orders? Do you fast track to Hanover? And is there a low calorie version?

molliegym

I have to say that the recipe for chocolate frosting on the back of the Hershey's cocoa package is delicious (use a different brand of cocoa if you like, but the recipe is a keeper). If you add a teeny bit of coffee (instead of some of the milk) its divine.

LongPrime

Hersey Bars.

musicamusica

CONSOLATION is now my bestest friend ever.

IloveLA

This thread is even worse than the pie thread! Can't we have a slimming discussion about carrot sticks? Just kidding. I like this Ghiradelli recipe: Ghirardelli ::

it's for ultimate double chocolate chip cookies. there's only 1/3 cup of flour! The rest is all chocolate and butter!