Best Brownie Icing Recipes

CHOCOLATE GINGERBREAD BROWNIE BARS WITH FUDGY ICING

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
• Beat the egg whites to stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen before very gently folding in the rest.
• Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre doesn't wobble too much. Sit the cake tin on a wire rack and leave to cool completely.
• Once cool, make the icing. Put the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan. Gently heat, stirring, until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 mins to cool slightly, then scatter over the ginger. Cool completely (you can also store in the fridge if you bring out to room temperature about 20 mins before serving) before cutting into bars.

ESPRESSO BROWNIE CAKE WITH KAHLUA ICING

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
• For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
• Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
• Stir in the flour just until incorporated using a wooden spoon.
• Pour the batter into the prepared baking pan.
• Bake for about 20-25 minutes, or until the center springs back when gently pressed.
• Let cool completely in the pan for 1 hour.
• For the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture).
• Spread evenly over the top of the cooled cake.
• Melt the chocolate chips in the microwave, then drizzle on top of the icing.
• Chill the cake until the icing is firm (about 45 minutes).
• Just before serving remove the pan rim.
• Cut the cake into wedges.

BROWNIE ICING

Steps:

• Melt butter and chocolate. Blend in water, then sugar.

FIG AND WALNUT BROWNIE WITH STRAWBERRY POP ROCK CARAMEL AND GOAT CHEESE ICING

Steps:

• For the brownie: Preheat the oven to 375 degrees F. Add the butter to the cocoa powder and granulated sugar and mix until combined. Slowly add the egg. Add the flour and cinnamon and mix until a uniform consistency is achieved. Place the fig pieces and walnuts in the bottom of a silicone mold. Place the mixture on top of the figs and walnuts, filling up the cavity two-thirds of the way. Bake until the brownie is set, about 30 minutes.
• For the caramel: Place the sugar, corn syrup and 2 ounces water in a large pot over high heat. Do not stir. Once a golden color is achieved, whisk in the heavy cream. Stir in butter. Cool. Once cooled, stir in strawberry candy. Scoop into spheres and reserve until assembly.
• For the goat cheese icing: Put the butter and powdered sugar in a mixing bowl with a paddle attachment and mix until a uniform consistency is achieved. Add the goat cheese and cream cheese and mix until smooth.
• To assemble: Place a caramel sphere on top of a brownie. Put the goat cheese icing into a piping bag with a star tip. Pipe the goat cheese icing on top of the brownie, completely covering the caramel.