Preparation time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Calories: 334 kcal
1. 8×8 or 9×9 pan of brownies baked and cooled, homemade or boxed.
2. 1/2 cup unsalted butter softened.
3. 3 cups powdered sugar plus more if needed.
4. 3-4 tablespoons milk divided.
5. 1/2 teaspoon pure vanilla extract.
6. 1/2 cup unsweetened cocoa powder sifted if lumpy.
With a hand mixer, or a stand mixer fitted with the paddle attachment, beat butter until smooth and creamy. Gradually add the powdered sugar. Once all powdered sugar has been added, beat in 2 tablespoons milk and vanilla. Remove a generous 1/4 cup of frosting (to be used for the laces).
To the remaining frosting, add cocoa powder and 1 tablespoon milk. Beat on medium speed for about a minute. Add more milk if needed. The frosting should be smooth and able to hold its shape.
Place chocolate frosting in a piping bag fitted with a small star attachment. Place white frosting in a separate piping bag with the end snipped just enough to create your desired thickness of laces.
Cut the brownies into squares, and then cut off a little bit from two opposite corners to form a hexagon (or you can leave the brownies in a square).
Pipe the chocolate frosting in a zig-zag pattern to form a diamond shape. Pipe white laces onto the chocolate frosting.
My cooking class made this just this week and I thought I would share them with you! Plus homecoming is coming up! Let's go Lions! 🦁🏈 Also I posted another thing pretty early sorry about that. It's unpublished for now. These last couple of days has been crazy.