I decided to make this Brownie Batter Frosting first. I love brownies, and I could only imagine how great the frosting would taste. One bite and I was hooked. CRAZY good! I baked up some brownie mix in a mini muffin pan and then topped them with the frosting. I could not stop eating them. SO good.
The Brownie Batter Frosting is seriously one of the best frostings I've ever eaten. It would be great on cupcakes, cakes or just a spoon! There are only 4 ingredients and it only took about 5 minutes to make. Can't beat that!
In addition to all the amazing desserts, Shelly has lots of great savory dishes in her cookbook too. I have my eye on a Taco Pasta and Frito Pie Sloppy Joes! OMG! I'm getting my stretchy pants out now!
Brownie Batter Frosting
The Cookies & Cups Cookbook: 125+ sweet & savory recipes reminding you to Always Eat Dessert First
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup dry brownie mix
- 1 cup powdered sugar
- 1/4 cup heavy cream
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and brownie mix on medium-high speed until creamy and smooth. Turn the speed to low and add the powdered sugar, mixing until incorporated. The mixture will be dry.
With the mixer still on low, slowly stream in the cream and mix until combined. Turn the speed back up to medium-high and beat for 1 to 2 minutes until the frosting is creamy and smooth, scraping the sides of the bowl as necessary.
Store airtight at room temperature for up to 2 days, or refrigerated for up to 5 days, or in the freezer for up to 1 month. If refrigerated or frozen, allow the frosting to return to room temperature before using.