Here’s a fun new way to decorate cookies for the holidays— frost brownie cut-outs instead! Recipe developed in partnership with Go Bold with Butter.
While frosting sugar cookies is a family tradition that I am quite fond of, it can often be a somewhat frustrating experience.
The cookies spread during baking and Santa and his eight tiny reindeer turn into indistinguishable blobs. Or the cookies burn because we’re having too much fun to pay close enough attention. And by the time we get to frosting we just don’t care anymore and our creativity takes a back seat to our sweet-tooth hunger pains.
So this year I’m changing things up and frosting fudgey brownies instead. One-bowl brownies couldn’t be an easier substitute for rolled sugar cookies, and who wouldn’t love the chocolate switcheroo? And here’s the real clincher: brownie scraps to munch on.
I am proud to announce that I am now a contributor to the Go Bold with Butter blog. There I’ll be sharing some of my favorite butter recipes, like these frosted brownie cut-outs, alongside so many other great bloggers I admire.
View the recipe for Frosted Brownie Cut-Outs on the Go Bold with Butter website.
A quick note about cutting out the brownies: I used small cookie cutters and had a little difficulty getting the brownie out of all the tiny corners. Use larger cookie cutters for a much smoother and headache-free experience.
How to frost like a pro
I am not an expert when it comes to decorating with icing. I know my limitations. But I also know how to fake it and make it look like I know what I’m doing. How do I do it?
- I sift my powdered sugar before making the frosting, ensuring it’s smooth and lump-free
- I use gel food coloring instead of liquid, resulting in vivid colors. Look for gel food coloring in a craft or baking supply store, or buy online.
- I use a piping bag with plain and star tips, which go a long way to make my frosting look fancier.
A fun alternative to sugar cookies, frost these cut-out brownies for the holidays instead!
For the brownies:
- 1 cup unsalted butter, cut into cubes
- 6 ounces bittersweet chocolate, chopped or use chips
- 1 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
For the frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-5 tablespoons milk
- Pinch salt
- Food coloring, as desired
- Sprinkles, as desired
- To make the brownies, preheat oven to 350 degrees. Grease a 9x13-inch baking dish or line with parchment paper.
- In a saucepan set over low heat, melt the chocolate and butter. Stir until smooth. Remove from heat and add sugar and salt. Add the eggs one at a time, mixing after each. Stir in the vanilla extract. Add the flour and stir until just combined.
- Pour batter into the prepared baking dish and bake until edges are set, about 30-35 minutes. Let cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, beat together the butter, powdered sugar, salt, and vanilla extract until smooth. Add the milk 1 tablespoon at a time, mixing after each addition, until the frosting is the right consistency. Color as desired with food coloring.
- To make the cookies, use cookie cutters to cut the brownies into desired shapes. Frost with the frosting.
Disclosure: This recipe was developed in partnership with Go Bold With Butter. I am a paid contributor to their website. All opinions are my own, as always. Thank you for supporting partnerships with brands I believe in.