Rich and creamy brownie frosting recipe made in 5 minutes with pantry staples. Perfect for brownies or cookies or cakes! Dairy free options included.
Thick and fudgy brownies get even fancier when you add this simple chocolate icing for brownies.
No need for a hand mixer or electric mixer of any sort. Just simple ingredients whisked together in a bowl for the best chocolate frosting ever.
Free from: Wheat, gluten, dairy (optional), casein (optional), eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, nightshades, tomatoes, and more
This brownie frosting will give your brownies that extra oomph to take them from delicious to downright over the top good. For these photos I used my favorite homemade brownie recipe but this is just as delicious over your favorite boxed brownie mix.
You’ll love how easy and quick it is to mix up and add on top of vegan brownies, gluten free brownies, or even on top of simple cakes!
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Why You’ll Love This Frosting
- Super quick to mix up in one bowl
- Takes chocolate brownies to the next level of delicious!
- No fancy ingredients - make it with pantry staples
- Easy to make dairy free
- Perfect amount of frosting for an 8x8 brownie
Ingredients
I love sharing recipes like this that are so darn simple but elevate whatever you pair it with. Here is a quick rundown of what you will need:
- Butter: Makes up the base of the frosting. Unsalted butter will be the best, however if you only have salted don't worry about it. For a dairy free option, use your favorite brand of dairy free butter.
- Cocoa Powder: I love to use Dutch Processed cocoa powder in this recipe as it has less bitter notes than regular unsweetened cocoa powder, however, you can use whichever you prefer. For these photos, I used Rodelle cocoa powder.
- Powdered Sugar: This is what makes them sweet! Powdered sugar is also called confectioners' sugar.
- Milk: Used to help thin the frosting out and give it that creamy consistency. You can swap for dairy free milk if you need with no problems. Soy milk, coconut milk, or rice milk would all work great. Using room temperature or slightly warmed milk will help it mix together better.
- Vanilla Extract: A touch of vanilla deepens the cocoa flavor. I used Bourbon Vanilla in this recipe, it's my go-to secret ingredient for making this perfect frosting!
- Salt: Just a pinch to balance out the sweet and chocolate flavors!
Allergy Substitutions
If you are avoiding dairy, you can still make this! Simply use your favorite non-dairy butter in an equal amount for the butter and your favorite non-dairy milk. I used Earth Balance and coconut milk in these photos.
If you are avoiding corn, make sure that your powdered sugar and vanilla extract are free from corn. Check out my shop page for my personal favorite corn free baking products.
Instructions
This is just a quick rundown of how to make this frosting. For the full instructions, complete with ingredient measurements, please see the recipe card below.
Melt the butter.
In a microwave safe bowl, or a small pot on the stove over medium heat, melt the butter until it’s fully melted.
Add the cocoa.
Add the cocoa powder to the melted butter so that you bloom the chocolate. Mix it together well with a whisk. Add the milk and vanilla extract and again mix. I like to add only 2 tablespoons of milk when first mixing and then add another one. This gives me the best results so that my frosting isn't too thick or thin. Depending on what milk you use, they can have different affects on the frosting overall. By mixing all the wet ingredients together you are ensuring the powdered sugar will easily melt into it.
Add the remainder of ingredients.
Now add the rest of the dry ingredients (sugar and salt) and mix it up! I like to switch to a spatula at this point as the frosting gets thick rather quickly.
Frost the brownies!
Next, working quickly but carefully, add the frosting to the top of the cooled brownies. Using a spoon or offset spatula, gently spread the thick frosting all on top. Let it rest for 10 minutes or so to set before slicing and serving!
How to store
This brownie frosting hardens almost immediately so I don’t recommend mixing this in advance.
After the brownies have been frosted, store any leftover brownies in an airtight container on the countertop for 1 day or in the fridge for 3 days.
Variations
- Mocha Icing: Add 1 tablespoon of coffee to replace 1 tablespoon of milk. Add a pinch of fresh espresso powder.
- Mint: Add a few drops of peppermint extract.
- Peanut butter: Add 1 tablespoon of peanut butter when mixing the wet ingredients. You can swap for your favorite nut butter or seed butter (sunflower seed butter would be amazing in this!)
FAQs
Sure! You can use whole milk, heavy cream, or your favorite non-dairy milk to make these brownies.
Serve them chilled, serve them warmed, serve them with a scoop of vanilla ice cream on top!
Top Tips
- This makes approx 1 ⅓ cups frosting which is enough to cover an 8x8 pan of brownies or a 9x9 pan of brownies cut into 12 or 16 squares. If you need more, this recipe easily doubles to make the perfect finishing touch for easy sheet cake frosting!
- This frosting sets up fast! Make sure the brownies are fully cooled before you mix up this frosting to spread on top.
- Use unflavored milk to make this. You don’t want any vanilla or chocolate flavors to compete with the natural vanilla and chocolate in the frosting.
- If your frosting is too thick, add another splash of milk. If it is too thin, add a spoonful of powdered sugar. Mix until you get the thickness you like.
More Brownie Recipes to Love
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Recipe
Equipment
- mixing bowls
- mixing spoons
- whisk
- Spatula
- measuring cups
- measuring spoons
- Spoon or Offset Spatula
Ingredients
- ¼ cup butter melted can use dairy free
- ⅓ cup cocoa powder
- 2 cups powdered sugar
- 3 tablespoons milk can use dairy free
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Melt the butter. In a microwave safe bowl, or in a small pot on the stove over medium heat, melt the butter.
- Add the cocoa, vanilla, milk. Add the cocoa powder and whisk together until fully combined. Now add the vanilla and milk. Whisk again.
- Add the sugar and salt. Finally, add the powdered sugar and salt. Switch to a spatula. Mix together until thick and dreamy frosting has come together. If you need to add a splash more milk or another spoonful of sugar to get the right consistency, now is the time to do so.
- Frost. Frost the fully cooled brownies with this frosting right away as it sets up quick. Allow it to rest for 10 minutes before slicing and serving. Enjoy!
Notes
- How to store
- This brownie frosting hardens almost immediately so I don’t recommend mixing this in advance.
- After the brownies have been frosted, store any leftover brownies in an airtight container on the countertop for 1 day or in the fridge for 3 days.
- Variations
- Mocha Icing: Add 1 tablespoon of coffee to replace 1 tablespoon of milk. Add a pinch of fresh espresso powder.
- Mint: Add a few drops of peppermint extract.
- Peanut butter: Add 1 tablespoon of peanut butter when mixing the wet ingredients. You can swap for your favorite nut butter or seed butter (sunflower seed butter would be amazing in this!)
-
Allergy Substitutions
- If you are avoiding dairy, you can still make this! Simply use your favorite non-dairy butter in an equal amount for the butter and your favorite non-dairy milk. I used Earth Balance and coconut milk in these photos.
- If you are avoiding corn, make sure that your powdered sugar and vanilla extract are free from corn. Check out my shop page for my personal favorite corn free baking products.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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