Have you ever tasted something so good, so right, that you gasp, “Ohmygod I need more of that!”
That happened to me when I tasted this frosting. I mean, you’d think that would happen to me all the time. But it doesn’t.
But with this frosting? It did.
You’ve probably seen the recipe all over the place. It’s the cooked one, with flour and granulated sugar.
Many times I just was like, what? Flour? Pshaw, no way that’s the best frosting ever.
Boy do I like it when I’m wrong. (In that way anyway. I do not like it when my husband is right and I’m wrong. Hi honey!)
I feel like I’m neglecting the brownie bites a little. They were really good too.
But the frosting? No. Words.
The brownie bites are lucky they even got any frosting. I almost ate it all myself. Then they would have had to go out on their platter all naked.
It would have been brownie cruelty.
So really. Go make the frosting. Make the brownies too. Brownies rock. Especially with OMG! Frosting.
Brownie Bites and Ohmygod! Frosting
- ¾ cup unsweetened cocoa powder
- 2/3 cup butter , melted and divided
- ¼ cup boiling water
- ¼ cup leftover coffee , reheated
- 2 cups sugar
- 2 eggs
- 1 1/3 cups flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 5 tablespoons flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup butter
- 1 cup granulated sugar (not powdered sugar)
For the Brownie Bites
- Preheat oven to 350°. Line mini muffin pans with cupcake liners or spray with cooking spray (about 36). Set aside.
- Stir ⅓ cup of the melted butter and cocoa in a large bowl. Add boiling water and hot coffee (you can substitute all water if you do not want to use coffee) and stir until the mixture thickens. Stir in sugar, eggs, and remaining butter and mix until smooth. Add flour, salt, and vanilla and blend completely. Scoop into prepared mini muffin pans.
- Bake about 13 minutes, until they have a slightly glossy, rounded top. Cool completely before frosting.
For the Frosting
- Whisk flour into milk in a small saucepan over low heat. Stir constantly until it thickens. It should be very thick, like brownie mix. Remove from the heat and let cool completely to room temperature. (I sped this process along by placing the pan in a bowl filled with ice.) Stir in vanilla.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. Make sure you beat it until there is no graininess left from the sugar. Then add the cooled milk/flour mixture and beat it. A lot! If it looks separated, you haven’t beat it enough. It’ll resemble thick whipped cream.
- Taste it. Die and go to heaven.
- Hurry up and frost the brownie bites or cake or whatever you’re frosting before you eat it all with a spoon.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 23, 2012