A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Brownie Frosting
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- #24838
Brownie frosting is a chocolate lover's dream come true. This rich and creamy frosting is made with semisweet chocolate and is perfect for topping off your favorite brownies or cupcakes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
23 reviews
3 comments
ingredients
2 ounces semisweet chocolate, chopped (or use chips)
1 tablespoon butter or margarine
1 tablespoon cornstarch
1/2 cup sugar
3/4 cup milk
1/2 teaspoon vanilla extract
directions
Combine the chocolate and butter in a small saucepan over low heat. Cook, stirring constantly, until the chocolate melts.
Stir in the cornstarch and sugar and mix completely.
While stirring, slowly add the milk. Increase the heat to medium. Continue to stir the frosting over medium heat until it is thick.
Stir in the vanilla then remove from the heat and let cool completely before spreading on cooled brownies.
nutrition data
28 calories, 1 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
October 23, 2018
I turned the heat up to medium (after stirring awhile at low). When it thickened to a pudding consistency, I removed it from the heat. I spread it over the brownies while it was barely warm. Haven't eaten them yet, however this frosting is very pudding-like and I love it! I am not a big fan of sweet frosting so I top cakes with puddings & whipped topping or cream cheese whipped with confectioner's sugar. I just wished I had made a double batch.
I agree with wowcook that people don't understand that not all "frosting" is made with powdered sugar. Boiled frosting is a very common frosting but your average make-it-from-a-box cook doesn't seem to know that. Also when recipe says stir and cook until it's thick - if you report back that the recipe is runny it means you didn't cook it long enough. Not rocket science.
October 26, 2013
I believe this is more what people know as icing? It's more fudgy and grainy and absolutely wonderful on brownies (like the name suggests). I've made it twice now and it's perfect. It's really my favorite kind of frosting/icing. I don't like that sickly sweet fluffy powdered sugar stuff. This icing/frosting is sweet but it has more bite to it.
July 4, 2013
My guess is that most people aren't familiar with a boiled frosting which is why they've had difficulty with this recipe. It's similar to making fudge, but you don't let it boil quite as long and don't let it sit for long before spreading. It's the most common type of brownie frosting. The recipe turned out perfect for me. It's very rich and sweet.
December 9, 2010
Great Recipe Turned out fantastic. Just turned up the heat and stirred and it thickened with in minutes. Added a little more cornstarch and chocolate, less sugar and was fantastic!
October 8, 2010
I was trolling the internet for a chocolate icing recipe because I was too lazy to go to the market and get cocoa powder. I chose this because I had the ingredients. I followed reviewers recommendation to turn up the heat to high as you add the milk. It didn't take long to thicken up. To those whose icing turned out hard, take it off the heat sooner. Basically this is a chocolate pudding recipe that is not suitable for brownies or cake. It was however, a delicious chocolate pudding!
July 22, 2010
This tastes amazing! Keep stirring, once it boils it will thicken. It doesn't have the appearance of fluffy frosting-this is completely different. Perfect for brownies!
July 22, 2010
I'm not sure what happened. I followed the recipe exactly, and followed the commenter suggestions to turn up the heat after milk was added. I turned up the heat, didn't stop stirring at all, and ended up with something literally as hard as a rock. When the mixture reached the frosting texture, I poured it into a bowl to cool. 10 minutes later I went to check the temperature, and it was too hard to even cut with a knife. I'm disappointed, it looked so easy and promising. Oh well.
Why are some people so rude in their comments? If someone has taken the time to post a recipe, everyone should be gracious enough to be civil. Would you say this to someone's face? Then don't type it!I am going to try this recipe right now and I appreciate the fact that I don't have to run out to the store to buy ready-made frosting.
January 17, 2010
This is great. I thought at first it was too runny, but then turned up the heat to medium and kept stirring. BEST brownie icing I have ever had, and did not change a thing. Thank you.
December 14, 2009
With limited supply of ingredients, I tried this recipe and it is great. I used Nikki's suggestion for making it in the microwave and it worked. Thanks Nikki.
Addieburt: "The trick to this stove top frosting is after you add the milk, turn the temperature to med-high and keep stirring. DO NOT walk away!! Your milk will scald. You might want to add a tsp. more of cornstarch if the frosting still appears soupie,but after a minute or two of constant stirring, you will have brownie frosting." -DON'T TOSS YOU'RE SOUPY MIXTURE UNTIL YOU TRY THIS! :D
February 6, 2009
wonderful, turn up heat. mmmm.
January 28, 2009
turning up the heat once you add the milk def. helps. Also, keep either corn starch or powdered sugar nearby. The thickness isn't going to be like a bowl of store bought frosting, it'll be more like liquid fudge kind of thickness. Once it cools then it'll look more like frosting and if you don't panic it'll be great.
January 28, 2009
turning up the heat once you add the milk def. helps. Also, keep either corn starch or powdered sugar nearby. The thickness isn't going to be like a bowl of store bought frosting, it'll be more like liquid fudge kind of thickness. Once it cools then it'll look more like frosting and if you don't panic it'll be great.
November 21, 2008
It made this recipe in the microwave and it was so easy and turned out great! Melt that butter and chocolate in the microwave on low (for as long as you need) then add the sugar, vanilla and cornstarch. Put the mixture into the microwave (on high) for a further 20 or 30 seconds. When you take it out, add the milk and microwave it on high for 1 minute intervals until you get the desired texture. Like someone else here mentioned, it does thicken up even more on cooling so try not to make it too thick. It's a fantastic recipe if you do it right!
July 31, 2008
Loved it. It worked perfectly fine for me, and the taste is delicious!
April 7, 2008
Once you add the milk, turn up the heat and stir like crazy! The bottom will start to boil up a bit. Keep stirring until almost thick enough to use as frosting. Let cool and it will thicken the rest of the way. It is VERY good, but you HAVE to turn up the heat at the end, or it won't thicken. Enjoy! :)
February 26, 2008
At first I thought that I was going to have to throw this out because it was very soupy and not thickening up. I added some more corn starch and a little icing sugar which didn't help. Then I read a few of these reviews and the best tip was turning up the heat high to cook it. It thickened up within a minute! Also, I melted the chocolate and butter on a double boiler, so I had to take it off and use direct heat when I upped the heat.
February 17, 2008
Wow. What a dreadful recipe. I would have hoped that someone would have tested this first, but I've been stirring for 40 mins and still have the consistency of tomato soup. What a waste of ingredients. :-( Out it goes! Don't bother.
There were 6 other reviews at the time you posted this - did you read their notes?
October 12, 2007
The frosting was great. Note that you should increase the heat after adding the milk to speed up the thickening process.
May 5, 2007
The trick to this stove top frosting is after you add the milk, turn the temperature to med-high and keep stirring. DO NOT walk away!! Your milk will scald. You might want to add a tsp. more of cornstarch if the frosting still appears soupie,but after a minute or two of constant stirring, you will have brownie frosting.
July 10, 2006
this recipe was a flop; it was so runny i couldn't use it, double checking the recipe of course. what a waste of my last squares of chocolate!
Sounds like you didn't cook it long enough. It's similar to making fudge, it needs to be cooked long enough to thicken.
May 17, 2006
YUCK! I tripled-checked this recipe before making it and it was still soupy. It might work with 1/3 cup of milk and some icing sugar to thicken it, but as is- this recipe just doesn't work.
If it was still soupy you didn't cook it long enough. It needs to be cooked until it is thick. If it's soupy, then it's not thick yet.
April 17, 2006
We made this to put on top of our brownies, however, being in england, we didn't get the quantities exact due to the cup/ml change and therefore it didn't come out quite as desired. Otherwise, a good recipe.
December 21, 2005
I made this icing with plain soy milk and soy margarine and it turned out great. Very rich! I did make a mistake and put the ingredients in the wrong order and ended up with lumps from the corn starch. So, I just put it in the blender and it came out fine. It has a very very dark chocolate taste. (my soy version may have also made a difference). This icing would be great on top of nut torte!