- Joined Sep 11, 2005
A friend gave me a brownie recipe but she used ready made frosting. But it was sweet and ruined the brownies. Anyone have a recipe for icing or ganache that will spread but then firms up to make cutting easier. I know some folks use melted chocolate and heavy cream or butter. What is the ratio and what kind of chocolate to offset the sweetness of the brownies itself? Bitter or dark chocolate?