<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>El Rey is just the best stuff ever! I missed it so much after moving back to the US from Caracas that I nearly wept when I found some at Whole Foods.</p>
<p>You also can put powdered sugar into a small strainer and sprinkle it over the top of the brownies. You could even do a pattern with cocoa powder and powdered sugar if you liked. The end result is fancier than plain brownies, but not as gooey as some frosted brownies.</p>
<p>Soften margarine. Add rest of ingredients and stir until smooth. Add a few more drops of milk if icing seems too thick.</p>
<p>Hate to admit that sometimes I double it (for a 9 X 13 pan) so the icing is about 1/4 inch thick on top. That is the way my husband likes it. My poor husband who didn’t even eat desserts when we met 30 years ago!</p>