“Sugar Free” Brownie Batter Frosting!

Frosting is the best part of any cake so I’m always looking ways to make it better.

And this “sugar” free brownie batter chocolate frosting is exactly that. Better!

I wanted it to be super rich and chocolatey, so I figured out an easy method that really punches up the chocolate flavor without a whole lot of effort

And I mean can something be… too chocolatey? Eh I’m pretty sure the limit does not exist!

Using my little trick gets you an intensely chocolatey, brownie-like buttercream frosting. And once you try this method you won’t want chocolate buttercream any other way.

Its also a really great alternative to ganache frosting (my usual go to) because it can be left at room temperature!

Ingredients For Brownie Batter Frosting

Butter (unsalted) – I’m usually a salted butter girl all the way, but for frostings you always want to use unsalted. Trust me, you don’t want a super salty / savory frosting

Dutch Cocoa Powder – It has a beautiful dark color and smooth chocolate flavor for your frosting. Regular unsweetened cocoa powder will also work here

Allulose – This sweetener is less sweet than sugar but it doesn’t have an aftertaste like you get if you use too much monk fruit.

Powdered Monk Fruit – To increase the sweetness of the frosting

Kosher Salt – To balance the sweet flavors of the frosting

Vanilla Extract – Compliments the chocolate and adds to the brownie batter flavor

Tips For Making Sugar Free Brownie Batter Frosting

1. Blend allulose in a spice grinder – You want to grind the allulose into a super fine powder so you don’t end up with a gritty frosting
2. Sift Cocoa Powder – Trust me, its way easier to sift out the lumps ahead of time than it is to try to whisk them smooth in the buttercream
3. Melt Butter – You want to melt the butter carefully. I prefer to do this on the stove so I can keep an eye on it. Heat the butter until its just melted. You don’t want it to separate but if it does, just let it cool and whisk it back together with the dry ingredients
4. Cocoa + Hot Butter – You want to immediately add the cocoa to the butter while its still hot. This is going to bloom the cocoa which intensifies the overall chocolate flavor. Ever wondered why the best chocolate cakes use hot coffee, or why brownies taste so fudgy? Its the hot liquid waking up the chocolate flavor that makes it so amazing!
5. Whisk by hand – The whole point of this frosting is that its extra chocolatey, and if you whip it fluffy with a hand mixer you’re going to lose a lot of the chocolate flavor!

Brownie Batter Frosting F.A.Q.

How Long Can I leave The Frosting At Room Temp? It really depends on how warm your house is. If its on the cooler side (68F) 3 days. If its summer or just very warm I’d store in the fridge and just allow your bakes to come back to room temp before enjoying

Can I use all allulose? I don’t recommend using all allulose. Mostly because its expensive but also because too much may cause tummy issues for some people. If neither of those is an issue for you go right ahead!

Can I use all powdered monk fruit? You can, but your chocolate frosting may end with a monk fruit aftertaste. It will also be much sweeter than the recipe.

How do I store it? This sugar free brownie batter frosting can be stored in the fridge, or in the freezer if you won’t be using it anytime soon. Either way bring it back to room temp and whip briefly with a hand mixer to bring it back to life before using.

More Chocolate!

If you’re a chocolate fiend you may also enjoy these low carb Cosmic Brownies