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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.
None.
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
Ingredients
Brownie Bites
- 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
Ohmygod! Frosting
- 5 tablespoons flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup butter
- 1 cup granulated sugar (not powdered sugar)
Instructions
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 1/3 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.
Last Updated on May 12, 2020
I’m trying the frosting. Graininess is not going away in sugar/butter combo. Tried twice with soften butter and not softened butter. Softened butter became creamier but still grainy from sugar. Milk and flour mixture is taking a long time to thicken. I feel like there are steps or helpful details missing maybe. I bake a lot and usually have no issues
This is such an old recipe I haven’t updated it yet – but I know I used a Pioneer Woman recipe for it: https://www.thepioneerwoman.com/food-cooking/a8698/thats-the-best-frosting-ive-ever-had/
Thank you for so such a prompt response! The link I was helpful! I saw it after the fact and I ended with tiny lumps of flour BUT people still raved about this over brownies. I will be adding this my arsenal of baked goodies. Thank your so much!
How long do you beat it? I’ve been doing it for about 15 mins
Just made this for some brownies and they’re delicious! I probably should’ve let my brownies cool a bit longer before putting it on, as the frosting started to melt a little. I threw them in the freezer for a few minutes and they were fine. Thanks!
This tastes sooo good.. but I did something wrong. Most likely didnt let it get cool enough… or the butter but it’s a bit liquidy.. I added a bit more flour but I dont want to add more… what should i do HELPPP. BTW I DID THE RECIPE TIMES 2…
Couple questions, my son wants this frosting for his brownie “cake” birthday. Does it store well? I was hoping to make it a couple days in advance and then put it all together on his birthday. Thanks!!
Sorry… Second question… Not having made this recipe, does it mix with food coloring. Thanks!
Hi  Dorothy,
I’m looking for a brownie recipe to bake in a 9 x 13 pan. Â Can I use this recipe? If so, do you have any baking tips?
I have tons of that sort of brownie recipes here: https://www.crazyforcrust.com/brownies/
In the brownies, you use vanilla extract. In the frosting, just vanilla. What is the difference? I have the extract in my pantry, but not sure what to look for in the store for vanilla. Can you tell that I don’t bake much?! Planning to use your recipe for my son’s birthday treats later this week. Thanks!
It’s the same thing! I just always forget to write “extract” sometimes. 🙂 Enjoy!
Thank you so much for responding so quickly! Did not want to mess these up. 🙂
Hello Dorothy,
I totally get what you said about the frosting. It’s DEEEEEELICIOUSS!!
And the brownies were perfection!!Â
I gave a platter to my friend, and she  texted back saying the  brownies and frosting were best ever!!!!
Do you think I can make a chocolate version by adding 1/2 cup melted chocolate chips?Â
–thaaankkss <3
  Aimey Clare
You know, a chocolate version has always been on my list! You could add chocolate chips, I think, with success, or 1/4-1/2 cup cocoa powder!
OMG I LOVED THIS RECIPE MY GUESTS ALMOST GOT NO FROSTING AND NO BROWNIES I AM SAVING THIS RECIPE
Ik what you said about the frosting! Its HEAVEN! I haf made this for a party and everything was gone in seconds
Cheers,Â
Caylae
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