Easy Brownie Icing:

3 tbsp. butter
1/4 cup heavy cream or half and half
1 teaspoon vanilla
4 tablespoons cocoa
2-4 cups powdered sugar

Melt butter together with cream in small saucepan.

Add vanilla and cocoa to cream mixture, stir until smooth.

Gradually stir in powdered sugar until desired consistency is reached. Spread over cooled brownies.

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Mocha Brownie Icing:

3 tbsp. butter
1/2 cup heavy cream or half and half
3 Tbsp coffee beans
1 teaspoon vanilla
4 tablespoons cocoa
2-4 cups powdered sugar

Melt butter together with cream in small saucepan.

Add coffee beans. Bring to a simmer, then turn off the heat. Allow coffee beans to steep for 5-10 minutes. Strain.

Add vanilla and cocoa to cream mixture, stir until smooth.

Gradually stir in powdered sugar until desired consistency is reached. Spread over cooled brownies.

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Freestyle “Jacked Up” Rocky Road Brownies

1 package Jacked up Java Brownie Mix
4 eggs
1 cup butter, melted
Mini Marshmallows
Chocolate chips
Coffee Beans
Nuts (optional)

Prepare brownie mix according to package directions, using eggs and melted butter.

In the last 5 minutes of cooking time, remove brownies from the oven. Sprinkle mini marshmallows over the top, completely covering the surface with a single layer of marshmallowy goodness.

Sprinkle chocolate chips, coffee beans, and/or nuts over the marshmallows, using as much or as little as you’d like.

Return brownies to the oven for another 5 minutes, or until everything is melty and awesome.

If you’d like the marshmallows browned a bit, turn the broiler on for 30 seconds-2 minutes or so – keep a CLOSE EYE on it, they will burn easily.

5 egg whites
1 cup granulated (NOT powdered!) sugar
3 sticks unsalted butter
2 tbsp pure vanilla extract

Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.

Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.

When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla.

Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point – soupy, maybe curdled. Don’t worry! It will come together!

Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.

Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.

When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla.

Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point – soupy, maybe curdled. Don’t worry! It will come together!

Once frosting is ready, turn speed back down to low. Making sure that the melted chocolate is no longer hot, slowly add it to the mixing bowl, pouring down the side of the bowl. Once all of the chocolate is in the bowl, you can speed up the mixer a little until it is all incorporated, and smooth.

5 egg whites
1 cup granulated (NOT powdered!) sugar
3 sticks unsalted butter
2 tbsp pure vanilla extract
2-5+ Tbsp cocoa powder (Good cocoa, preferably!)

Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.

Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.

When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla and 2 Tbsp cocoa powder.

Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point – soupy, maybe curdled. Don’t worry! It will come together!

Taste your frosting, and add more cocoa if desired.

Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.

Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks. Set aside.

Empty 1 chai packet into a small bowl, and add 1-2 Tbsp hot water. Stir until no longer gritty. Set aside.

When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla and Chai paste.

Once vanilla, chai paste, and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point – soupy, maybe curdled. Don’t worry! It will come together!

Taste your frosting, and add more Chai powder (again, make it a paste first!) if desired.

1 cup butter, softened
2 lbs Icing (powdered) sugar
1 tbsp Pure Vanilla Extract (or other flavor)
1/4 cup Milk

Whip butter until smooth. Add Vanilla and mix until incorporated.

Slowly add powdered sugar a bit at a time, until incorporated completely. Beat on high for 1 minute – mixture will be very, very thick.

Lower mixer speed to lowest setting, and slowly add 1/2 of the milk. Once incorporated, check for consistency. Add more milk or sugar to achieve the consistency you want or need.